Raw Blueberry Cheesecake

I love making raw cheesecakes in the summer and this Raw Blueberry Cheesecake is one of my favourites. It is made with a chewy gluten-free date and pecan base that is topped with creamy vegan blueberry cashew cream cheese that tastes just like the real thing.

Raw Blueberry Cheesecake by @JesseLWellness #paleo

Raw Blueberry Cheesecake gets all of its sweetness from the dates, blueberries and a pinch of stevia making it sugar-free and bursting with fibre and antioxidants. Check out my cookbook Healthy Dairy Free Desserts for more sugar-free dessert recipes.

Jesse Lane Wellness Cookbook Healthy Dairy Free Desserts Slider

Blueberries

Believe it or not, I didn’t like blueberries for the longest time, I was a strawberry girl through and through. I’m not sure when the change happened but now I have been known to eat a half pint of blueberries in one sitting!

Blueberries are jam-packed with phytonutrients that act as both an anti-inflammatory and antioxidant. Antioxidants are essential to neutralizing cancer-causing free radicals and reversing the effects of sun damage. Studies have also shown that daily blueberry consumption can help improve memory function. Blueberries are excellent for the cardiovascular system because they improve blood fat balances by reducing total cholesterol and supporting healthy blood pressure. Blueberries can actually help regulate blood sugar levels because they have a low glycemic index and are high in fibre.

Raw Blueberry Cheesecake by @JesseLWellness #raw

I love making Raw Blueberry Cheesecake because it is so quick and easy to make. It comes together in 20 minutes from start to finish, with the exception of the chill and soaking time, which means you are free to enjoy the amazing summer weather.  The Raw Blueberry Cheesecake base and the filling can be prepared in the same high-powered blender or food processor which saves on the clean up.

Raw Blueberry Cheesecake by @JesseLWellness #stevia

Raw Blueberry Cheesecake is an excellent make-ahead dessert that can be left in the freezer in an airtight container for several months. It is perfect to have on hand for unexpected company. For optimal consistency, defrost the Raw Blueberry Cheesecake in the fridge for 3 hours before you serve. I find it does not defrost or keep well out of the fridge because it looses the creamy cheesecake consistency.

Raw Blueberry Cheesecake by @JesseLWellness #vegan

If you are not planning on entertaining anytime soon, the Raw Blueberry Cheesecake can be made into 12 tarts, similar to my Raw Lemon Cheesecake recipe. I love having these on hand in the freezer for times when I feel like dessert after dinner. The mini raw blueberry cheesecake tarts defrost in the fridge in about an hour so they are ready to enjoy by the time the dinner dishes have been cleaned.

Raw Blueberry Cheesecake by @JesseLWellness #blueberry

Raw Blueberry Cheesecake

(Vegan, Gluten Free, Paleo)

Prep time: 20 minutes

Inactive prep time: 11 hours

Serving size: 12 slices

Ingredients:

Raw Blueberry Cheesecake Filling

  • 2 cups raw cashews
  • Juice of one lemon
  • 1/2 tsp stevia
  • 6 Tbsp coconut oil
  • 1/2 tsp vanilla
  • 1 1/2 cups wild blueberries

Gluten Free Base

  • 1/2 cup dates, roughly 5
  • 1 cup pecans
  • 1/2 cup unsweetened shredded coconut
  • 1/4 tsp stevia
  • 1/4 tsp salt
  • 2-4 tsp water *optional

Directions:

  1. Place cashews in a bowl and cover them with water. Soak for at least 3 hours to overnight and rinse before using.
  2. To make the base, place the dates, pecans, shredded coconut, stevia, and salt in a high-speed blender or food processor and pulse until it forms into a chunky crumbly mixture. If your dates are really dry, you may need to add 2-4 tsp of water. The gluten free base is ready when you can roll it into a ball that stays together.
  3. Press the gluten free base mixture into a 7″ springform pan. Place it in the freezer and chill while you prepare the raw blueberry cheesecake filling.
  4. To make the filling, place the soaked cashews, lemon juice, stevia, coconut oil and vanilla in the high-speed blender or food processor and process until silky smooth.
  5. Remove the chilled gluten free base from the freezer and top with 2/3 of the vegan cashew cream cheese and return to the freezer to set.
  6. Add 1 cup of blueberries to the remaining raw cheesecake filling in the blender or food processor and process until smooth. Pour over the chilled cheesecake, cover and freeze until solid, roughly 5 hours.
  7. Before serving, defrost the raw blueberry cheesecake in the fridge for 3 hours and garnish with the remaining 1/2 cup of blueberries.
Have you ever tried raw cheesecake? What did you think? I would love to hear your answer in the comments section and please feel free to share your favourite raw cheesecake recipe!

Raw Blueberry Cheesecake by @JesseLWellness #sugarfree

5.0 from 2 reviews
Raw Blueberry Cheesecake (Vegan, Gluten Free, Paleo)
 
I love making raw cheesecakes in the summer and this Raw Blueberry Cheesecake is one of my favourites. It is made with a chewy gluten-free date and pecan base that is topped with creamy vegan blueberry cashew cream cheese that tastes just like the real thing. It gets all of its sweetness from the dates, blueberries and a pinch of stevia making it sugar-free and bursting with fibre and antioxidants.
Author:
Recipe type: Dessert
Cuisine: Vegan, Gluten Free, Paleo
Serves: 12
Ingredients
  • 2 cups raw cashews
  • Juice of one lemon
  • ½ tsp stevia
  • 6 Tbsp coconut oil
  • ½ tsp vanilla
  • 1½ cups wild blueberries
  • ½ cup dates, roughly 5
  • 1 cup pecans
  • ½ cup unsweetened shredded coconut
  • ¼ tsp stevia
  • ¼ tsp salt
  • 2-4 tsp water *optional
Directions
  1. Place cashews in a bowl and cover them with water. Soak for at least 3 hours to overnight and rinse before using.
  2. To make the base, place the dates, pecans, shredded coconut, stevia, and salt in a high-speed blender or food processor and pulse until it forms into a chunky crumbly mixture. If your dates are really dry, you may need to add 2-4 tsp of water. The gluten free base is ready when you can roll it into a ball that stays together.
  3. Press the gluten free base mixture into a 7" springform pan. Place it in the freezer and chill while you prepare the raw blueberry cheesecake filling.
  4. To make the filling, place the soaked cashews, lemon juice, stevia, coconut oil and vanilla in the high-speed blender or food processor and process until silky smooth.
  5. Remove the chilled gluten free base from the freezer and top with ⅔ or the vegan cashew cream cheese and return to the freezer to set.
  6. Add 1 cup of blueberries to the remaining raw cheesecake filling in the blender or food processor and process until smooth. Pour over the chilled cheesecake, cover and freeze until solid, roughly 5 hours.
  7. Before serving, defrost the raw blueberry cheesecake in the fridge for 3 hours and garnish with the remaining ½ cup of blueberries.

Guide to Natural Sugar Substitutes Free Gift by @jesselwellness #free #sweettooth

Tags: , , , , , , , ,

20 Responses to “Raw Blueberry Cheesecake”

  1. parm May 16, 2014 at 8:59 am #

    i love it jesse! – parm, your IHN classmate!!!!!!

  2. Heather @Gluten-Free Cat May 16, 2014 at 9:00 am #

    Jesse, your pictures are gorgeous! What a beautiful dessert, and how perfect for this time of year. I do adore raw cheesecake, but I’ve never made a blueberry cheesecake. Thanks so much for sharing this at Raw Foods Thursdays!

  3. Heather @Gluten-Free Cat May 16, 2014 at 9:00 am #

    Forgot to mention that I’m featuring your cheesecake tomorrow!

  4. Susan May 16, 2014 at 9:01 am #

    Yum this looks great and its gluten free!

  5. Jeannine August 22, 2014 at 5:23 am #

    I don’t use stevia, do you if honey will work? And how much? Thanks!

    • Jesse Lane Schelew, CNP August 22, 2014 at 8:46 am #

      Hi Jeannine! You can use about 1/3 of a cup on honey in the filling and for the base you can add 2 Tbsp on honey or a couple more dates. Just give it a taste before to chill it to make sure it is sweet enough. I would love to know how it turns out!

  6. Carolyn November 21, 2014 at 4:19 pm #

    This was absolutely delicious! Thank you so much for sharing. I left out the stevia and replaced the lemon juice with lime juice. I also grated fresh lime zest on the top. The recipe was simple to follow and easy to make. It will definitely be reposted!

  7. su January 12, 2015 at 8:57 pm #

    Sounds lvly! What can i sub for the cashews and the coconut oil and lemon? We have a few food allergies in my house.

    • Jesse Lane Schelew, CNP January 13, 2015 at 7:00 am #

      Hi Su,
      You can use sunflower seeds or sunflower butter in place of cashews. To omit the coconut oil you can add an extra 4 Tbsp of sunflower seed butter and 1 Tbsp water. In place of lemon you can use apple cider vinegar. This will change the consistency a bit but it should still hold together and taste delicious!

  8. Lisa February 19, 2015 at 9:15 pm #

    Made this today using honey, it tastes amazing! Even my 15 yr old daughter who is not vegan/paleo liked it.
    I eat a gluten-free, dairy-free, minimal grains diet, this is a huge treat for me! Thank you!

    • Jesse Lane Schelew, CNP February 20, 2015 at 9:01 am #

      Thank you so much for sharing your feedback Lisa, I’m so happy you and your daughter like it! Have you tried my Lemon Cheesecake yet? If you liked this recipes I’m sure you will like that one as well, it is also gluten-free, dairy-free and grain free!

  9. leonie March 7, 2015 at 4:34 am #

    Hi Jesse,

    it might be my food processor or blender or all the other stuff I’ve tried but mine doesnt get silky smooth… and isn’t white like yours..
    So I’m halve way baking right now with my hands in my hair

    🙁

    • Jesse Lane Schelew, CNP March 7, 2015 at 9:15 am #

      Hi Leonie,

      I’m so sorry to hear that! I have made it in both a Vitamix and a regular Cuisinart food processor with great results. I don’t think it would work very well in a regular blender so maybe that is why you are having trouble? You also need to use raw cashews and soak them for at least 3 hours but, if you suspect your food processor is weak, soak them overnight. You can also melt the coconut oil and make sure the rest of the ingredients are at room temperate so the coconut oil doesn’t start to harden. I hope this helps!!!

  10. Ash March 23, 2015 at 5:06 am #

    This is the best raw cheesecake recipe! I love this and make it all the time – I just made a raspberry version for my son’s first birthday (since raspberries are his favourite!).
    Thank you!

    • Jesse Lane Schelew, CNP March 23, 2015 at 10:49 am #

      Thank you so much for taking the time to comment Ash. I’m SO happy you like the raw cheesecake, it would be delicious with raspberries I nee to try that.

Trackbacks/Pingbacks

  1. Paleo Diet Cheesecake Recipe | Paleo Recipes - August 31, 2014

    […] Raw Blueberry Cheesecake (vegan, gluten free, paleo) by … – Raw Blueberry Cheesecake is made with a chewy gluten free date and pecan base that is topped with creamy vegan blueberry cashew cream cheese…. […]

  2. 20 Recipes to Help Reduce Stress - Eluxe Magazine - February 22, 2016

    […] Try: Blueberry Vegan Cheesecake […]

  3. 13 Recipes to Help Reduce Stress - News 2016 - July 4, 2016

    […] Get the recipe here. […]

  4. 13 Recipes to Help Reduce Stress – Health Blog - November 12, 2016

    […] Get the recipe here. […]

Leave a Reply

Rate this recipe: