Vegan Blueberry Cheesecake

Vegan Blueberry Cheesecake

A delightful vegan desert that is a family favourite amongst the team.
Light and delicate, this raw decadent cheesecake melts in your mouth! It's also made with wholesome raw ingredients and packed with vitamins and minerals. Plus, it’s ready in no time at all.


    For the cashew cheese
  • 300g raw cashews, soaked overnight
  • 1 lemon, juice only
  • 200ml coconut milk
  • 2 tbsp coconut nectar
  • ½ tsp vanilla essence
  • Pinch of Himalayan Pink Salt
  • For the crust
  • 200g dry pitted dates, soaked overnight
  • 200g chopped mixed nuts
  • 1 tsp vanilla essence
  • Pinch of pink salt
  • For the topping
  • 250g blueberries, fresh or frozen


  1. Line a round 6" pan with greaseproof paper.
  2. For the crust place the soaked pitted dates, chopped nuts, vanilla essence and pinch of salt in the food processor and pulse till the mixture becomes sticky.
  3. Spread the mixture into the pan and press so it is even.
  4. Add the soaked cashews, juice of a lemon, coconut milk, coconut nectar and pinch of salt into a food processor until you get a smooth cream.
  5. Pour the cashew mixture in the pan on top of the crust spreading evenly. Place in the freezer to firm.
  6. Place the blueberries and coconut nectar in the food processor and pulse to form a puree.
  7. Top the cheesecake with the puree, cover and freeze for at least 3 hours.
  8. Serve at room temperature until it can be cut easily.

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Makes approx.: 6 servings