This refreshing and light raw vegan blueberry cheesecake is the ultimate no bake cheesecake recipe! No cashews, no tofu, and entirely gluten free and refined sugar free for the perfect tangy and sweet vegan cheesecake!

Amazing Raw Vegan Blueberry Cheesecake (No Cashews!)

The ultimate raw vegan cheesecake without cashews and without tofu!

Get ready for the best vegan blueberry cheesecake you’ve ever had. This blueberry cheesecake is the perfect amount of tangy, sweet, light and fluffy while being rich and decadent. It’s so easy to make (no oven required, and just a food processor necessary!) too, and the flavor is out of this world.

Full of bursting blueberries with a bit of zesty lime juice for a refreshing summer twist.

Not to mention, this raw vegan blueberry cheesecake is entirely nut free, dairy free, soy free, gluten free, refined sugar free, AND eggless.

Typically, vegan cheesecakes are made with cashews or tofu, and we’re actually not using EITHER of those. Instead, we’re going the classic route: using vegan cream cheese!

sliced vegan blueberry cheesecake

No bake vegan cheesecake ingredients

You don’t need much to get started with this no bake blueberry cheesecake. The cookie crust is simply 3 ingredients, and then filling only 5.

All ingredients are gluten free, dairy free, soy free, nut free, refined sugar free, and vegan.

  • Oats: for this recipe, we’ll need rolled oats. I don’t recommend using steel cut oats here, as they don’t blend into a flour very well. If you need gluten free, please ensure that the oats you use are gluten free certified.
  • Dates: I used pitted medjool dates. You can purchase them without pits in stores or remove the pits yourself!
  • Vegan butter: to keep this vegan blueberry cheesecake entirely nut free, I used Flora Plant Butter. This vegan butter is absolutely wonderful and is actually soy free as well.
slice of raw vegan blueberry cheesecake

Blueberry cheesecake filling ingredients:

  • Vegan cream cheese: the brand I recommend for the filling is Violife. It’s honestly the best vegan cream cheese on the market, and is available in Europe as well so that’s wonderful news for my international readers! Bonus: it’s nut free and soy free.
  • Coconut cream: I used coconut cream from a can. I’ve also tested this recipe with regular coconut milk from the fridge. The result is…good but not great. I recommend using canned coconut cream.
  • Maple syrup: this is to help give our blueberry cheesecake a bit of sweetness!
  • Blueberry preserves: Using blueberry preserves will help give this raw vegan cheesecake its beautiful hue. It also adds a really concentrated blueberry flavor, which complements the tanginess of the cream cheese very nicely!
  • Lime juice: you technically don’t need this, as the cream cheese already provides the tanginess, but I personally love it. Blueberries and lime is one of my favorite flavor combos.
raw vegan cheesecake

A note about the ingredients: I’ve provided both gram measurements and cup measurements down below. The gram measurements will give you the most accurate results. It’s also a good idea to weigh out all of your ingredients before beginning to make sure you have enough of everything!

How to make a vegan blueberry cheesecake without cashews

The most wonderful part about this no bake blueberry cheesecake is that it is just that- no bake! Absolutely no heating is required for this cheesecake.

To make this cheesecake, you’ll essentially do it in two basic steps: making the crust and making the filling. For the full written instructions and list of ingredients with measurements, please see the recipe card at the bottom of this post. However, we’re going to go over a basic overview with visuals included!

The only pre-step you’ll need to make sure you have for this recipe is preparing the dates. I realized you actually do not need to soak dates for 4 hours in order to soften them. In fact, simply soaking them in boiling water for 10 minutes will do! Just make sure that you then rinse them off in cold water or allow them to cool so that you don’t melt the vegan butter.

I also think it’s helpful to measure out all of your ingredients before beginning to make this vegan blueberry cheesecake. It will help you move swiftly and ensure that you don’t forget anything. Be sure to line your 8″ springform pan with parchment paper at the bottom as well for easy removal, along with greasing the sides.

To make the cookie crust, you’ll simply pulse the oats in a large food processor until they basically resemble an oat flour. Then add in the dates and cubed vegan Flora Plant Butter. Pulse until a thick and sticky dough is formed. Press the dough into the bottom of the pan. You can press it up the sides to create rustic look for your vegan cheesecake, or you can leave it just on the bottom of the pan, as I did.

Then place the crust into the freezer to chill while you prepare the filling.

The cheesecake filling

Now we’ll make the vegan blueberry cheesecake filling! Again, we’ll be using the food processor, so you can give the food processor a quick rinse before beginning. Then add in the vegan cream cheese and coconut cream, and blend. I find it easiest to add those in first, and then add in the remaining ingredients. But if your food processor is really high powered, you can add in all ingredients! If you haven’t already, add in the remaining ingredients and blend.

Then pour the blueberry cheesecake filling onto the crust and smooth out any lumps. Place the cheesecake into the freezer to chill for 3 hours.

And that’s it! When you’re ready to serve, allow the cheesecake to sit at room temperature for 10 minutes. Then top with fresh blueberry preserves, fresh blueberries, lime wedges, and serve!

This vegan blueberry cheesecake is:

  • Light & fluffy
  • Just sweet enough while also being refreshing
  • Perfectly tangy and sweet, like a classic blueberry cheesecake
  • Undetectably gluten free and soy free
  • The perfect balance of smooth & rich and also crunchy & chewy, thanks to the cookie crust
  • So incredibly easy
  • Perfect for summer holidays, birthdays, Father’s Day, Mother’s Day, Memorial day, Fourth of July, barbecues, and more!
slice of vegan blueberry cheesecake

I cannot wait to hear what you think of this easy raw vegan blueberry cheesecake! I just know you’re going to love it. If you make this recipe, please be sure to leave a comment and a rating below ⭐️⭐️⭐️⭐️⭐️. This helps others find the recipe easily!

As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there!

Happy no bake cheesecake making!

More vegan cheesecake recipes you’ll love

Best Raw Vegan Chocolate Cheesecake

New York Style Baked Vegan Cheesecake

Baked Vegan Chocolate Cheesecake

Easy Vegan Pumpkin Cheesecake

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

Amazing Raw Vegan Blueberry Cheesecake (No Cashews!)
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Amazing Raw Vegan Blueberry Cheesecake (No Cashews!)

Best Ever Raw Vegan Blueberry Cheesecake (No Cashews!!)

  • Author: thebananadiaries
  • Prep Time: 20
  • Total Time: 20 minutes
  • Yield: 16 1x
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American
  • Diet: Vegan


This refreshing and light raw vegan blueberry cheesecake is the ultimate no bake cheesecake recipe! No cashews, no tofu, and entirely gluten free and refined sugar free for the perfect tangy and sweet vegan cheesecake!



Vegan Oat Crust:

  • 2 1/2 cups ( 225 grams) rolled oats, gluten free as needed
  • 7 medjool dates, soaked in boiling water for 10 minutes
  • 1/2 cup (113 grams) salted Flora Plant butter, cold + cubed

Vegan Blueberry Cheesecake Filling:

  • 16 ounces vegan cream cheese, room temperature
  • 1 cup (140 grams) blueberry preserves, divided
  • 1/2 cup coconut milk from a can
  • 1/2 cup maple syrup
  • Juice from 1 lime
  • Fresh blueberries + lime wedges to garnish


  1. Prepare an 8″ spring form pan. Grease the outside edges and line the bottom with parchment paper. Weight out all ingredients to start.
  2. Make the oat crust: in a large food processor, pulse the oats until they reach almost a fine flour. Then add in the dates and cubed vegan butter to the food processor and pulse again until the mixture reaches a sticky but thick dough, about 1-2 minutes. Press the dough into the pan using a spoon or clean hands, and work the dough up the sides of the dish. Place the crust into the freezer while you prepare the filling.
  3. Make the vegan blueberry cheesecake filling. In a large food processor, blend the vegan cream cheese and coconut milk until smooth. Add in 2/3 cup of the blueberry preserves, along with the maple syrup and lime juice. Blend again until smooth. Remove the crust from the freezer and pour the filling into the crust. Smooth the top with a spoon or rubber spatula. 
  4. Freeze the cheesecake for 2-3 hours, or until set. Remove from the freezer and allow the cheesecake to sit at room temperature for 10 minutes. Use a butter knife to run along the edges of the cheesecake in between the springform pan and carefully undo the springform pan.
  5. Plate the blueberry cheesecake and spread the remaining blueberry preserves on top. Garnish with lime wedges and blueberries. Serve cold, and enjoy!

Keywords: vegan blueberry cheesecake, no bake blueberry cheesecake