This no-bake Vegan Lemon Blueberry Swirl Cheesecake Squares recipe is a perfect springtime dessert.
Gluten-Free Vegan Lemon Blueberry Swirl Cheesecake Squares
It would be a nice treat to make for Mother's Day or another special occasion and it can be prepared in about 10 minutes using a Vitamix and food processor.
I based it off my Lemon and Goji Berry Cheesecake, but added the blueberries instead of topping it with goji berries.
It's made with only 7 clean ingredients and, if possible, try to use organic blueberries because non-organic blueberries can contain up to 52 different pesticides.
But the pesticides in the blueberries aren't the only thing you'd have to worry about if you were eating a typical S.A.D. (Standard American Diet) cheesecake.
Here's the ingredient list for a similar store-bought blueberry cheesecake and a homemade version, which isn't much better:
S.A.D. (Standard American Diet) Lemon Blueberry Cheesecake: Ingredients: 2 cups graham crackers, 1 stick of butter, 1 pound cream cheese, 3 eggs, 1 cup sugar, 1 pint sour cream, lemon, blueberries and vanilla extract
S.A.D (Standard American Diet) President's Choice Wild Blueberry Topped New York Style Cheesecake: Ingredient List: Cream Cheese (Milk Ingredients, Bacterial Culture, Salt, Carob Bean Gum, and/or, Xanthan Gum, and/or Guar Gum), Blueberries Wild, Sugar, Wheat Flour Enriched, Eggs Whole Liquid, Sour Cream (Milk Ingredients, Corn Starch Modified, Sodium Phosphate, Carob Bean Gum, Carrageenan, Microbial Enzymes), Butter, Soybeans, and/or Palm Oil, Water, Corn Syrup, Canola Oil, Flavors Natural, Corn Starch Modified, Salt, Lemons Puree (Water, Lemons Pulp, Lemons Peel, Lemons Oil), Propylene Glycol Alginate, Xanthan Gum, Citric Acid, Carob Bean Gum, Carrageenan, Palm Oil Modified, Soy Lecithin, Monosodium Salts of Phosphorylated Mono and Diglycerides, Monoglyceride, May Contain: Tree Nuts
The store-bought version contains GMO ingredients: dairy (cream cheese, milk, sour cream, butter), soybean oil, corn syrup, canola oil, soy lecithin, corn starch-modified, refined white sugar and salt, preservatives and the questionable ingredient carrageenan.
My healthier version is made with real food, clean ingredients and it's raw, vegan, gluten-free, dairy-free, egg-free, paleo-friendly, no-bake and contains no refined sugar!
Gluten-Free Vegan Lemon Blueberry Swirl Cheesecake Squares
Ingredients
For the crust:
- 2 cups organic pecans
- ¼ cup organic maple syrup
- 2 tablespoons organic coconut oil
- ½ teaspoon organic vanilla bean powder
For the cheesecake:
- 3 cups organic cashews
- 1 ½ cups organic lemon juice
- ¾ cup organic maple syrup
- 1 ¼ cup organic coconut oil
For the swirl topping:
- 1 cup organic blueberries
- 1 tablespoon organic maple syrup
- 1 tablespoon organic coconut oil
Instructions
Prepare the crust:
- Add all the ingredients for the crust to a food processor and process until it becomes a sticky, crumbly texture.
- Line a 9 x 13 baking dish with parchment paper and transfer the crust mixture into the dish.
- Spread the crust mixture evenly in the bottom of the dish and using your hands, press it down firmly.
- Set aside.
Prepare the cheesecake:
- Add all the ingredients for the cheesecake to a Vitamix, or high-speed blender, and blend until it's creamy and smooth.
- Pour the mixture into the baking dish and spread it evenly on top of the crust.
Prepare the swirl topping:
- Add all the ingredients for the swirl topping to a food processor and process until it has a puree' type texture.
- Drizzle the swirl topping on top of the cheesecake filling.
- Using the tip of a sharp knife, swirl the topping into the cheesecake filling.
Other:
- Put the baking dish in the freezer for approximately 2-3 hours, or until it firms and hardens.
- When ready to serve, remove from the freezer and leave it out on the countertop for about 10 minutes or so to soften slightly because it will be completely frozen and difficult to cut.
- Store the cheesecake in an air-tight BPA-free container in the freezer until ready to serve because it will get soft if left out at room temperature.
- Enjoy!
Recipe Notes
The recipe and photographs for "Raw Vegan Lemon Blueberry Swirl Cheesecake Squares" by Karielyn Tillman of The Healthy Family and Home website are licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and cannot be used without my written permission.
Recipe Roundups: Food Bloggers are always welcome to use a photo and a link back to my original post to share on recipe roundups without requesting permission.Nutrition Information
Copyright Notice
The notes, instructions, and photographs for this recipe are copyrighted material and are protected under the Digital Millenium Copyright Act (DMCA). They cannot be used legally without my written permission.
Want More Healthy Vegan No-Bake Dessert Recipes?
Check out these:
- Vegan No-Bake Peanut Butter Cheesecake
- Chocolate Chip Raspberry Swirl Ice Cream
- Clean Eating Chocolate Crunch Bars
- or my CLEAN DESSERTS Cookbook with 72 plant-based vegan + gluten-free no-bake dessert recipes made with clean, real food ingredients just like this one that you will love!
Did You Make This Recipe?
I'd love to hear about it! Please give it a rating and leave a comment below...it would make my day! 🙂
Danielle says
Hi is this liquid coconut oil or a jar of solid coconut oil? I’m new to this! Making for hubby tomorrow!
Karielyn Tillman says
Hi there Danielle! No worries! The coconut oil should be melted/liquid before adding to the other ingredients for the cheesecake filling.
It's also best if the other liquid ingredients are at room temperature when added with the coconut oil because if they are cold, the coconut oil will harden back up.
Also, I have another lemon blueberry cheesecake you may want to try here that's really good too --> https://thehealthyfamilyandhome.com/gluten-free-vegan-no-bake-wild-blueberry-cheesecake/
Thanks for the question and I hope you and your husband enjoy the recipe! 🙂
Lydia Alexander says
I know you need to put in the freezer after you make it, but once it is firm ... can it be kept in the refridgerator and stay firm that way ?
Karielyn says
Hi there Lydia! Yes, the cheesecake squares can be stored in the refrigerator in an air-tight container and they will stay firm!
When you ~store~ the cheesecake in the freezer, it will be frozen solid and you would need to let it sit on the countertop for about 5 minutes or so for it to soften enough to cut.
When you ~store~ it in the refrigerator, it will not be frozen solid, but still firm, and can be cut immediately upon removing it from the refrigerator. Just make sure you don't leave the cheesecake out on the countertop at room temperature for longer than 5-10 minutes, because it will get really soft and lose it's shape.
Thanks for the question and I hope you enjoy the recipe! 🙂
Jenny says
This looks amazing, beautiful and delicious, but the cost to make this desert is astronomical. 3 cups of raw cashews, and 2 cups of raw pecans! It takes a truck load of lemons to produce 1.5 cups of juice; I live in Portland and each lemon is 69 cents at least; those cheaper lemons have practically no juice. Maple syrup, again, expensive. A lot of coconut oil and finally, vanilla bean powder! I wonder who can afford to make this? If I went and bought the ingredients, it would cost me 2 bags of cashews $12 at least, 1 bag pecans $10 at least, lemons to produce 1.5 cups of juice (at least) $4, maple syrup minimum $7 for a small one, coconut oil at least $12, then the vanilla powder is $15. I would have to spend at least $60; more than most people spend on a week's groceries. I'm not trying to bring you down, but maybe try and be conscious of the cost when you write recipes for regular folk?
Karielyn says
Hi there Jenny, I understand your concern. The ingredients I used in this recipe are ingredients I always have on hand, and mostly purchase in bulk to help with the cost. But I can see how someone just starting out with clean ingredients and having to buy everything at one time can be cost consuming. Believe me, I've been there. And I don't have a money tree growing in my backyard either 🙂
But I'd really love for you to enjoy my recipe, so I've got a few suggestions that may help:
1. This is probably the only cheesecake on my website that is made in a 9 x 13 pan, which is normally double the size of my other cheesecake recipes, hence the extra ingredient amounts. Maybe try to half the recipe to cut down on the costs. Also, it is freezer friendly so you can make this and enjoy it for months if stored properly.
2. Re: Lemon Juice - since this recipe calls for a lot of lemon juice, instead of using fresh lemons, try using organic lemon juice, in a bottle. The only difference is the fresh juice is unpasteurized and has more of the benefits retained, but lemon juice it a bottle would probably cost less. Especially if you didn't get an organic brand.
3. Re: Coconut oil - if you don't already have some, it would be a good investment to get a large container to keep on hand. There are ~so~ many things you can make with coconut oil and it's good for you and lasts forever. As much as I use it in my recipes, it takes 3-4 months sometimes to go through a 54 ounce container. The initial cost upfront might be a little high, but it will last a long time.
4. Re: Vanilla Bean Powder - this is just my personal preference, because it's raw and doesn't contain alcohol. But you can easily substitute this with regular vanilla extract at a much, much lower cost.
I think if you make the substitutions I suggested, and half the recipe, it might be more economical for you and budget friendly.
I hope you get a chance to try it and appreciate you taking the time to share your feedback 🙂
April says
If you live in Portland, you can easily find bulk raw cashews and pecans in Whole Foods or Sprouts. It will not be as expensive as you say if you get it from the bulk bins.
Karielyn says
Hi there April! Yes! Thanks for sharing 🙂
Erika says
I really want to make this! Should my cashews be soaked beforehand? I have a Ninja blender which is not as high powered as a Vitamix so I'm concerned that the raw, dried cashews won't blend smoothly and result in an awkward texture. Most everything I've read about soaking cashews involves adding salt to the water during the soaking process. Do you think this would affect the taste? Any thoughts on this?
Thanks!
Karielyn says
Hi there Erika! I would definitely soak the cashews if you are using a Ninja (if you've had experience blending nuts with it) because it will make them softer and easier to blend. I soak my almonds in purified water with Himalayan salt to make homemade almond milk, but haven't really noticed that it affects the flavor. When I soak cashews for desserts like this one, I don't add the Himalayan salt and just use purified water.
I think either way would be fine, especially if you rinse the cashews well after you drain them.
Thanks for your question and I hope you enjoy the recipe 🙂
Fawn says
I can't have lemon. Should I leave it out or maybe substitute it for lime juice?
Karielyn says
Hi there Fawn! Yes, you could definitely substitute the lemon for lime juice - I add it to give it a little "tangy" flavor, but if you add the lime instead, you may want to even try this Key Lime Cheesecake recipe which is also really good: https://thehealthyfamilyandhome.com/raw-vegan-key-lime-cheesecake-with-coconut-cream-topping/
Thanks for the question and I hope you enjoy the recipe 🙂
Paul Poole says
Hi Karielyn Keep up The Good Work Your recipes Are Great
I am Raw Foodsits Keep make those good recipes
Karielyn says
Hi there Paul! Thanks so much for the feedback...I sincerely appreciate it 🙂
Angela says
This looks amazing. I love lemon and blueberry. I am allergic to tree nuts... What can I use as a substitute for this recipe? Thanks!
Karielyn says
Hi there Angela! For the crust, you could try coconut flakes, almond flour or if you didn't need it to be gluten-free, some crushed up organic graham crackers, organic animal crackers or some other type of cookie should work. You just want to make sure you add enough dates (you may have to use a few extra) to keep the crust sticky so it will hold together well.
For the cheesecake filling, if you need it to be vegan, you could try tofu or a vegan cream cheese maybe (I've never used either before)?
I haven't tried any of these, but that's what I would try for a nut substitute.
Thanks for your question and I hope that helps 🙂
Jen says
These look great! And since I can't have dairy, I would love to make these! However, I don't have vanilla bean powder. Could I use extract instead?
Karielyn says
Hi there Jen! Yes, you sure can! The "rule of thumb" is 1/2 tsp of vanilla bean powder = 1 tsp of vanilla extract, but since this is a "raw" recipe and not being cooked, I'm thinking 1 tsp of vanilla extract might be a little too strong. I would start with 1/2 tsp and then add another 1/2 tsp if you think it needs more.
Or you could even leave it out all together if you want, I just added it for a little flavor, but it would be fine either way.
I hope you enjoy the recipe and thanks so much for stopping by 😉