My Gluten-Free Vegan No-Bake Wild Blueberry Cheesecake is an easy and healthy recipe that's made with only 7 clean, real food ingredients. It's the perfect plant-based dessert that's dairy-free, egg-free, soy-free, tofu-free, contains no refined sugar and is Medical Medium® Compliant.
Real Vegan Method™ Recipe
This recipe is part of the Real Vegan Method™...a simple step-by-step way to move beyond processed vegan foods and become a confident Real Food Vegan.
Estimated reading time: 8 minutes
Table of Contents
Why You'll Love This Recipe!
My top 3 favorite reasons:
- Can Be Prepared in Under 15 Minutes - just prepare the crust with a food processor and the filling with a blender!
- No-Bake Dessert - no oven needed!
- Made With Only 7 Clean, Real Food Ingredients - no fake vegan "cream cheese", tofu, white flour, eggs, or refined sugar!
Karielyn
Jump to RecipeYou can feel good about making this dessert because it's plant-based, raw, vegan, gluten-free, dairy-free, soy-free, tofu-free, egg-free, no-bake, no refined sugar, paleo-friendly, and is Medical Medium® Compliant.
"Feel good about what you eat..."
- Karielyn Tillman
Ingredients
Here are the clean, real food ingredients I used to make this recipe. Try to use organic if possible.
- Cashews
- Maple Syrup
- Lemon Juice
- Coconut Oil
- Himalayan Pink Salt
- Wild Blueberries
- Pecans
That's it! My healthy No-Bake Wild Blueberry Cheesecake is super easy to make!
How To Make This Recipe: Step-by-Step Instructions
Here is how to make this recipe and I'll show you with step-by-step instructions below.
Before beginning, set aside a 6-inch springform cheesecake pan.
Step 1: OPTIONAL - Soak the Cashews
This is an optional step that takes a little advanced preparation but is "inactive time".
Soak the cashews in a bowl of filtered/purified water for at least 30-60 minutes, then drain and rinse before adding them to the blender.
This will make the cashews soft and the cheesecake filling extra creamy and smooth.
Step 2: Prepare the Crust
Firstly, add all ingredients for the crust to a food processor and process.
Break down the pecans into small pieces, and the mixture should have a wet, crumbly texture.
Next, transfer the crust mixture to the cheesecake pan, spread it evenly on the bottom and press it down firmly.
Set it aside while you prepare the cheesecake filling.
Step 3: Prepare the Cheesecake Filling
Secondly, add all ingredients for the cheesecake filling to a Vitamix and blend until it's creamy and smooth.
Pour the cheesecake mixture on top of the crust and spread it evenly.
Gently tap the cheesecake pan on the countertop to make sure it settles.
Step 4: Add the Wild Blueberry Topping
Thirdly, divide the wild blueberries into two (1) cup measurements.
Add the first cup on top of the cheesecake filling.
Using the tip of a sharp knife, swirl them into the cheesecake filling and into the top ¼ part.
Next, add the second cup on top of the cheesecake filling and spread them evenly.
By doing this, you will have one layer of wild blueberry swirl and another layer of solid wild blueberry topping.
Step 5: Firm the Cheesecake
Lastly, place the cheesecake pan in the freezer for approximately 1-2 hours, or until it firms.
Remove from the freezer and allow it to thaw on the countertop for about 10-15 minutes, or until it's soft enough to slice.
Store in the freezer until ready to serve because it will get soft and lose its shape if left out at room temperature.
Frequently Asked Questions
I'm happy to report that, no, you do not have to bake this cheesecake!
Most traditional cheesecakes are baked in the oven and can have many fussy steps to them.
For example, "water baths", "baking in a roasting pan", "draping with plastic wrap" and "cooling time of up to 6-8 hours".
Simply place this no-bake cheesecake in the freezer to firm before enjoying it, with no baking or oven needed!
No, not at all! Although it looks decadent (and it is!) it is probably one of my easiest recipes to make!
This plant-based cheesecake can be prepared in under 15 minutes in only 3 easy steps:
1. Crust
2. Cheesecake Filling
3. Topping
Each step takes approximately 5 minutes to make.
Once you've prepared the cheesecake, you'll just have to wait patiently for it to firm in the freezer!
In my opinion, yes,
It's no secret that traditional cheesecakes are primarily made with dairy and other highly processed ingredients.
Let's take a look at an ingredient list for a traditional homemade cheesecake:
S.A.D. (Standard American Diet) Classic Cheesecake Ingredients: ½ cup graham crackers, 6 tablespoons butter, ⅓ cup brown sugar, 2 ½ pounds (or five 8-ounce bars!) of cream cheese, 1 ⅓ cup white sugar, 5 eggs, and 1 cup sour cream.
You can skip all the dairy and refined sugar with my plant-based recipe.
It's made with clean real food ingredients such as pecans, maple syrup, coconut oil, cashews, lemon juice, wild blueberries, and Himalayan pink salt.
Yes, yes, and yes!
Absolutely feel free to change the topping to your favorite berry or fruit.
I created this recipe to take advantage of the healing benefits of wild blueberries but here are some other fruit options you could try:
1. Strawberries
2. Raspberries
3. Blackberries
4. Mango
5. Kiwi
6. Cherries
Feel free to change up the topping with whatever fruit is in season.
Karielyn's Expert Tips + Ingredient Substitutions
Here are some expert tips to make this recipe perfectly:
Cashews. Since this is a dessert recipe, make sure you use "raw' and "unsalted" cashews. In addition, there is an optional step of soaking the cashews in advance which you can find in the step-by-step instructions above.
Maple Syrup. I haven't tested the recipe with any other sweeteners, but you should be able to use another liquid sweetener like organic date nectar, organic coconut nectar or a sugar-free liquid sweetener.
Coconut Oil. If you don't like the taste or flavor of coconut oil, you can use organic refined coconut oil which has zero coconut taste or flavor.
Lemon Juice. Freshly squeezed lemon juice will give you the best flavor and nutrients since it hasn't been pasteurized, but you can substitute with store-bought organic lemon juice.
Wild Blueberries. Use either fresh or frozen wild blueberries. I always have multiple bags of organic frozen blueberries on hand so that is what I used in this recipe.
Pecans. Feel free to substitute with your favorite nuts, such as almonds or walnuts.
Himalayan Pink Salt. This is my salt of preference; however, you can always substitute it with sea salt.
Vitamix. Using a Vitamix will give you the best and smoothest texture, however, you can still make this recipe with a regular blender or even a food processor by taking a few extra steps.
- Soak the cashews in a bowl of filtered/purified water for at least 60 minutes, or longer, when using a regular blender or food processor.
- Drain and rinse the cashews before adding them to the blender.
Keep in mind, soaking the cashews will make them easier to blend in a regular blender or food processor, but the cheesecake filling may have a slightly "grainy" consistency and not ultra-smooth as with a Vitamix.
6-inch Cheesecake Pan. If you don't have a 6-inch springform cheesecake pan, you can still make this recipe. For example, make individual cheesecake bites by dividing the crust, cheesecake filling and wild blueberry topping evenly between standard-size muffin cups.
Struggling To Eat Vegan Without Relying on Processed Ingredients?
If you rely on packaged vegan food and ingredients or feel overwhelmed trying to eat healthier, this recipe shows how easy real food vegan meals can be...without sacrificing flavor or comfort.
The Method Behind All My Recipes
If you love clean, real food vegan recipes like this one, you'll love the method behind them.
The Real Vegan Method™ 14-Day Reset helps you:
- Move beyond processed vegan substitutes
- Cook with clean, real food ingredients
- Make plant-based eating simple + consistent
All my recipes - including this one- are based on the Real Vegan Method™.
Gluten-Free Vegan No-Bake Wild Blueberry Cheesecake
Equipment
Ingredients
For the crust:
- 2 cups organic pecans
- ¼ cup organic maple syrup
- 2 tablespoons organic coconut oil
- ⅛ teaspoon Himalayan pink salt
For the cheesecake filling:
- 2 cups organic raw cashews
- ½ cup organic maple syrup
- ¼ cup organic lemon juice
- ¼ cup organic coconut oil
- ½ teaspoon Himalayan pink salt
For the topping:
- 2 cups organic wild blueberries (divided)
Instructions
- Set aside a 6-inch springform cheesecake pan.
- OPTIONAL: Soak the cashews in a bowl of filtered/purified water for at least 30-60 minutes, then drain and rinse them prior to using. This will make the cashews soft and the cheesecake mixture extra smooth and creamy.
Prepare the crust:
- Add all ingredients for the crust to a food processor and process until the pecans are broken down into tiny pieces and the mixture has a wet, crumbly texture.
- Transfer the crust mixture to the cheesecake pan, spread it evenly on the bottom and press it down very firm. Set aside.
Prepare the cheesecake filling:
- Add all ingredients for the cheesecake filling to a Vitamix and blend until creamy and smooth.
- Pour the mixture on top of the crust and spread it evenly, then tap it on the countertop to make sure it settles.
Add the topping:
- Add (1) cup of the wild blueberries to the top of the cheesecake. Using the tip of a sharp knife, gently swirl them into the top ¼ part of the cheesecake filling, so they are slightly embedded.
- Add the remaining (1) cup of wild blueberries on top of the cheesecake filling and gently spread them evenly over the top.
Firm the cheesecake:
- Place the cheesecake pan in the freezer for approximately 1-2 hours, or until it hardens.
- Remove from the freezer to allow it to thaw on the countertop for about 10-15 minutes, or until it is soft enough to slice.
- Store in the freezer until ready to serve because it will get soft and lose its shape if left out at room temperature.
Recipe Notes
- Soak the cashews in a bowl of filtered/purified water for at least 60 minutes, or longer, when using a regular blender or food processor.
- Drain and rinse the cashews before adding them to the blender.
Nutrition Information
Copyright Notice
The instructions, notes, and photographs for this recipe by Karielyn Tillman of The Healthy Family and Home™ website are copyrighted material. This copyrighted work is protected and licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and the Digital Millenium Copyright Act (DMCA) and cannot be legally used without my written permission.
More Healthy Vegan Cheesecake Recipes
Check out these:
- Brownie Bottom Turtle Cheesecake
- Chocolate Chip Cranberry Cheesecake
- Banana Strawberry Swirl Cheesecake
- or my Real Vegan Method™ 14-Day Reset with 42 plant-based vegan + gluten-free recipes made with clean, real food ingredients just like this one that you will love!
Paige says
Base and filling was delicious! Next time I’d probably skip the blueberries as they were still completely frozen when we ate it and instead do maybe a blueberry reduction on top. Will be making the base and filling again for sure!
Karielyn Tillman says
Hi there Paige! I'm so glad to hear you enjoyed the recipe! The cheesecake will need to thaw ~slightly~ when you take it out of the freezer or it will be very difficult to cut as it will be frozen solid. The wild blueberries on top should not be ~completely~ frozen, but not completely thawed, maybe somewhere in between. But you can't leave the cheesecake out too long waiting for the blueberries to thaw because the cheesecake will get too soft and lose its shape. So you have to keep a close eye on it when thawing it before serving.
But you had a great idea about using a reduction on top and it actually sounds really good! Another idea if you wanted to avoid the frozen-ish blueberries on top is to just add the wild blueberries to the cheesecake mixture and blend it all together when you make the filling. The cheesecake would then be a blueish color and would not look like the photos but it would have blueberry flavor in every bite!
Thanks so much for trying out the recipe and for taking the time to let me know you liked it...I sincerely appreciate it 🙂
Sue Gaglardi says
Sounds amazing! However, my husband is allergic to cashews - is there another nut that would work in the recipe??
Karielyn Tillman says
Hi there Sue! I have another raw vegan no-bake cheesecake made with macadamia nuts --> https://thehealthyfamilyandhome.com/raw-vegan-key-lime-cheesecake-with-coconut-cream-topping/ so you might try using those instead. Also, I've made another raw vegan no-bake cheesecake using pine nuts (which is a neutral-flavored nut), but haven't posted it yet, and they may work as well.
Thanks for the question and hopefully one of those will help 🙂
Ronda Ward says
I made this last night and it was DELICIOUS! And honestly, I was not sure my husband and I would like it because I’ve never made anything like this before. (Too used to sugar and all the junk I guess!) I’ve started a more gluten free lifestyle and this will definitely be something I will continue to make. Highly recommend!
Karielyn Tillman says
Hi there Ronda! I'm so glad to hear that it was enjoyed and especially that it was husband-approved - I know how hard that can be, especially with something new lol!
Thank you for trying out my recipe and for taking the time to let me know you liked it...I sincerely appreciate it 🙂
Tammy weaver says
The Blueberry Cheesecake was the best I have ever tasted. Thanks you so much. It was easy to make because we had the simple ingredients on hand. My 12 year old grand daughter made it. Everyone loved it especially the adults who have never tasted raw food/plant desserts. I forward your website to several my friends. I love how u educate us about the ingredients. Thank you so much.
Karielyn Tillman says
Hi there Tammy! Oh wow...you just made my day on so many different levels! You loved the recipe (yay!), your granddaughter made it (yay!), adults new to raw/vegan loved it (yay!) and you shared my website with others (yay!)!!!
Thank you for trying out the recipe and for taking the time to let me know you like it...I sincerely appreciate it 🙂