Go Back

Raw Blueberry Cashew Cheesecake

A wonderful creamy vegan dessert
Course Dessert
Prep Time 20 minutes
Total Time 3 hours 20 minutes
Servings 16 Servings
Author Sareena's Food


  • 2 Cups Blueberries
  • 1 Tblsp Lemon Juice
  • 1 Tblsp Maple Syrup
  • 3/4 Cup Coconut Milk
  • 4 Cups Cashews soaked overnight
  • 2 Cups Pecans
  • 1 1/4 Cups Dates
  • 1 Tblsp Maple Syrup


  1. Raw vegan version: Puree the blueberries and then strain them. Vegan version:Add the blueberries and the lemon juice in a saucepan. Cook until it starts breaking down. If desired, mash and continue cooking. Strain so that the sauce has no chunks. Set aside.
  2. In a food processor, pulse the pecans until they are in small pieces, approximately 4 pulses.
  3. Add the dates and 1 Tblsp of maple syrup. Blend until it is all combined. It will be quite sticky.
  4. Press into three 3 inch springform pans or a 9 inch springform. Freeze while making the filling.
  5. For the filling, add the soaked cashews, coconut milk and maple syrup. Add more coconut milk if needed. Blend until it's smooth and creamy. Add a little bit of the blueberry sauce until the filling is the desired color. Reserve the remaining sauce.
  6. Spread over the date mixture and freeze for one hour. Pour the remaining sauce over it and freeze fo two more hours.
  7. Thaw 15 - 20 minutes before serving.