Dairy-Free Blueberry Cheesecake
Indulge in the creamy, tangy, and utterly satisfying delight of Dairy-Free Blueberry Cheesecake, a vegan treat that's as wholesome as it is irresistible. This no-bake dessert features a nutty almond-date crust that perfectly complements the luscious cashew-based filling, enhanced with coconut cream, pure maple syrup, and a bright splash of lemon juice for a zesty, cheesecake-like tang. The crowning glory is a vibrant blueberry-chia seed topping, naturally thickened and loaded with fruity goodness. With no refined sugars, gluten, or dairy, this plant-based masterpiece is a guilt-free option for health-conscious dessert lovers. Perfect for special occasions or everyday indulgence, this easy-to-make cheesecake sets beautifully in the freezer and offers pure bliss in every bite!
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Recipe Information
Ingredients
- 1 cup Raw almonds
- 1 cup Dates, pitted
- 0.25 teaspoon Salt
- 2 cups Raw cashews
- 1 cup Coconut cream
- 0.75 cup Maple syrup
- 0.5 cup Lemon juice
- 0.5 cup Coconut oil, melted
- 1 teaspoon Vanilla extract
- 1.5 cups Blueberries, fresh or frozen
- 0.25 cup Water
- 2 tablespoons Chia seeds
Instructions
1. Begin by soaking the raw cashews in water for at least 4 hours or overnight. Drain and rinse them before use.
2. To make the crust, add the raw almonds, pitted dates, and salt to a food processor and pulse until the mixture is crumbly and sticks together when pressed.
3. Line the bottom of an 8-inch springform pan with parchment paper. Press the almond-date mixture firmly into the bottom of the pan, creating an even crust layer. Set aside.
4. In a high-speed blender, combine the soaked cashews, coconut cream, maple syrup, lemon juice, melted coconut oil, and vanilla extract. Blend until completely smooth and creamy, scraping down the sides as needed.
5. Pour the cashew mixture over the prepared crust, spreading it evenly.
6. For the blueberry topping, combine the blueberries and water in a small saucepan over medium heat. Cook until the berries begin to break down and bubble, stirring occasionally, about 5 minutes.
7. Remove from heat and stir in the chia seeds. Let the mixture sit for about 10 minutes to thicken.
8. Once thickened, pour the blueberry mixture over the cashew filling, spreading it evenly with a spoon or spatula.
9. Transfer the cheesecake to the freezer for about 3-4 hours, or until it is fully set and firm.
10. Remove from the freezer and let sit at room temperature for about 10 minutes before slicing. Serve chilled and enjoy!
Nutrition Facts
Calories |
5477 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 334.9 g | 429% | |
| Saturated Fat | 159.2 g | 796% | |
| Polyunsaturated Fat | 22.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 728 mg | 32% | |
| Total Carbohydrate | 618.3 g | 225% | |
| Dietary Fiber | 53.9 g | 192% | |
| Total Sugars | 486.1 g | ||
| Protein | 83.9 g | 168% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 774 mg | 60% | |
| Iron | 25.2 mg | 140% | |
| Potassium | 4810 mg | 102% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
