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vegan blueberry vanilla cheesecake

Healthy Blueberry Vanilla Cheesecake without Cream Cheese

Blueberry season is here and I have the perfect healthy blueberry cheesecake with no cream cheese! My gorgeous double layered vegan blueberry vanilla cheesecake recipe is a show stopper! And guess what it is totally no bake and healthy for you.
5 from 4 votes
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Prep Time 1 hour
Cook Time 30 minutes
2 hours
Total Time 3 hours 30 minutes
Course Dessert
Cuisine American
Servings 12 people
Calories 232 kcal

Equipment

Ingredients
  

For the crust:

  • 1 cup almonds 1 cup almond flour
  • 1 cup pitted dates ½ cup dates

For the vanilla layer:

  • 2 cups raw cashews soaked overnight**
  • ½ cup coconut milk
  • 5 dates pitted and soaked in warm water ~15 mins
  • Juice of 1 lemon
  • ¼ cup coconut oil melted and cooled
  • 1 teaspoon vanilla extract

For the blueberry layer:

  • 1 cup blueberries

Instructions
 

  • **BEFORE YOU START** this is an overnight recipe. You will soak the cashews in water overnight. This allows you to get that creamy cheesecake like texture.
    Line a 9" spring form pan with parchment paper. The parchment paper helps a lot with getting the cheesecake out of the pan after it has been frozen.
    Put the dates in with the cashews to soften a bit while you prepare the crust.

For the crust:

  • Food process the dates and almonds, or the dates and almond flour to the texture that you like.
  • Press the crust into the bottom of your prepared spring form pan.

For the vanilla layer:

  • In a blender combine the 2 cups of soaked cashes, ½ cup coconut milk, 5 softened dates, juice of 1 lemon, ¼ cup melted coconut oil, and 1 teaspoon of vanilla extract.
    Puree completely. Depending on the strength of your blender, this may take up to 10 minutes.
  • Pour half the mixture over the base. Place in the freezer ~30 mins to set.

For the blueberry layer:

  • Add the 1 cup of blueberries to your blender with the remaining mixture. Blend to puree completely.
    Pour the blueberry layer over the vanilla layer.
  • Freeze overnight to set completely.
  • Slice and allow to stand at room temperature for 15 minutes before eating for the best texture.
  • Store in the freezer for up to 1 month.

Notes

*If you like a heartier crust, use 1 cup of almonds with 1 cup of dates. If you like more of a classic cheesecake crust texture, use 1 cup of almond flour and ½ cup of dates. Or, you can combine ½ cup almonds, ½ cup almond flour, and 1 cup of dates.
**In a pinch, you can soak the cashews for ~1 hour in hot water instead of overnight
 
 
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

Nutrition

Serving: 1slice vegan blueberry cheesecake (1/12 of cheesecake)Calories: 232kcalCarbohydrates: 17gProtein: 6gFat: 17.5gSaturated Fat: 5.3gPolyunsaturated Fat: 2.3gMonounsaturated Fat: 4.9gPotassium: 270mgFiber: 3gVitamin C: 2mgCalcium: 45mgIron: 2.4mg
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