Raw Blueberry Cheesecake


Raw Blueberry Cheesecake

This raw dessert is easy to make and is a delectable after-dinner treat. 

Course Dessert
Cuisine American
Keyword dessert, gluten-free, living meatless, plant-based, raw cheesecake, recipe, vegan
Prep Time 20 minutes
Total Time 20 minutes
Servings 8
Author Rachel Joy Olsen


Ingredients for the crust:

  • 2 cups macadamia nuts
  • ½ cup pitted dates
  • ½ tsp cinnamon
  • ½ cup coconut, optional

Ingredients for the filling:

  • 2 cups cashews, soaked, 1 hour
  • 3 lemons, peeled
  • 1 cup blueberries
  • 1 cup raw agave nectar or maple syrup
  • 1 tsp vanilla
  • ½ cup coconut oil
  • ½ tsp salt


  • 2 cups fresh blueberries


Instructions for the crust:

  1. Process ingredients in a food processor until it has formed a thick mixture that binds together easily. Remove and pat down into pie dish or square pan. Place in freezer to set.

Instructions for the filling:

  1. Place all ingredients in blender and mix until smooth. Spoon mixture on top of crust. Place in freezer to set.

Instructions for the topping:

  1. Place blueberries in blender and mix until smooth. Add water if needed until desired consistency achieved. Refrigerate until ready to serve. Pour over top of cheesecake. Serve.

Recipe Notes

You may choose to layer this cake as shown in the picture or blend all ingredients for the filling together. 

If you choose to layer the cake add all ingredients except the blueberries, blend and pour half of the mixture over the crust. Chill until set. Add the blueberries, blend again and pour on top of the first layer. Chill and serve.