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Blueberry Cashew “Cheesecake”

A Low Sugar, Vegan Desert
Prep Time: 1 day
Cook Time: 3 hours
Blend Time: 30 minutes
Total Time: 1 day 3 hours 30 minutes
Course: Dessert
Keyword: gluten free, Low Sugar, Vegan
Servings: 10
Calories: 335kcal


  • Spring form pan (ideally for aesthetics and ease, but a 5' round cake pan works great too)
  • Food Processor (or high speed, powerful blender)



  • 1/2 cup walnuts or pecans
  • 1/2 cup all purpose flour Could be almond flour, oat flour, or other types if you don't want to use wheat flour (which includes gluten protein).
  • 2 pitted dates
  • 2 tbsp coconut oil
  • 1/2 tsp cinnamon optional
  • 1/4 tsp ginger spice optional


  • 2 cup raw cashews soaked overnight and drained
  • 1/2 cup coconut yogurt add more as needed for creaminess
  • 1/3 cup maple syrup
  • 1/4 cup coconut oil melted
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1/4 tsp salt


  • 1 cup blueberries thaw if frozen
  • 1 tbsp lemon juice


Soaking the Cashews

  • The night before you plan to make your desert, grab a large glass ball jar or some sort of bowl. Pour in 2 cups of cashews and fill with water. Place in the fridge to soak overnight. The next morning, drain the water and return to fridge to store until ready to make the recipe.


  • Grab your cake pan, whether regular or springform, and grease lightly with some sort of oil. I like to use a little coconut oil given it's already in the recipe.
  • In your food processor or high-powered blender, add all of the crust ingredients until they are blended to your liking. You can blend longer to to make quite smooth or blend less to keep a little chunk so that some of the nuts keep their crunch. After blended, use a spatula to press the mixture evenly in the bottom of your cake pan


  • Melt the 1/4 cup of coconut oil in a small sauce pan on the stove.
  • Rinse the food processor bowl. After reassembling your food processor (or blender), add all of the ingredients for the filling (soaked cashews, coconut yogurt, melted coconut oil, maple syrup, lemon juice, salt, and vanilla extract) and blend again. Blend until the mixture is creamy and smooth. If it looks chunky, you can add a bit more yogurt. Taste the mixture to test if it needs a bit more of anything (lemon juice, maple syrup, etc.)
  • When you are satisfied with the taste, fill your cake pan with the mixture and smooth out the top with a spatula.


  • Returning to your food processor or blender, add your fresh or thawed blueberries with the lemon juice and blend again.
  • Given that the cashew filling is not yet solid, it can be challenging to spread the blueberry mixture. Pour the blueberry mixture evenly over the filling as best you can and spread with the spatula.
  • Place in the freezer to set for 3 hours. When ready to serve, pull out of freezer to defrost and thaw. I find it useful to cut fully once when thawed and then store individual slices int he freezer or fridge.


It’s important to note, for those new to “vegan” cheesecakes made with cashews, this will have a very different texture than a dairy cheesecake, but still quite delicious in it’s own right!


Calories: 335kcal | Carbohydrates: 27g | Protein: 7g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 2mg | Sodium: 68mg | Potassium: 291mg | Fiber: 2g | Sugar: 13g | Vitamin A: 27IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 2mg
Tried this recipe?Mention @hearthfoods or tag #makegoodstuff!