Vegan Blueberry Cheesecake Recipe | Yummly

Vegan Blueberry Cheesecake

Laura Dumke: "This cheesecake was amazing!!! I will redo it so…" Read More
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Vegan Blueberry Cheesecake

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  • 1/2 cup raw almonds
  • 1/2 cup raw cashews
  • 1 cup medjool dates (fresh, pitted)
  • 1/4 cup coconut oil (melted)
  • 1 tsp. vanilla extract
  • 1 pinch sea salt
  • 1 cup cashews
  • 1 cup coconut milk
  • 1/3 cup maple syrup
  • 2 Tbsp. lemon juice (freshly squeezed)
  • 2 Tbsp. coconut oil
  • 1/4 tsp. sea salt
  • 1 tsp. vanilla extract
  • 1/3 cup frozen blueberries (or fresh)
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    NutritionView More

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    Calories700Calories from Fat460
    Total Fat51g78%
    Saturated Fat25g125%
    Trans Fat
    Calories from Fat460
    Total Carbohydrate59g20%
    Dietary Fiber6g24%
    Vitamin A2%
    Vitamin C8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Reviewer Profile Image
    Laura Dumke 3 months ago
    This cheesecake was amazing!!! I will redo it so many times! I have an Allergie to cow milk, gluten and try not to eat any manufactured sugar, so this was absolutely incredible!,! I love it thank you for showing me this recipe😍😍😍
    Reviewer Profile Image
    Deanna Nnamani 3 months ago
    Was very good. I will make again.
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    Anita Cardona a year ago
    It was good for a vegan dessert. I’m not vegan but was trying it out to make for friends who are. The base was really good but I agree with the other reviewers, you need half the amount of base. I used a 9’ pan and doubled all of the ingredients, but if I made it again I would use one recipe of the base and double the recipe of the cheesecake part.
    Reviewer Profile Image
    Suzy H. 2 years ago
    it was very tasty, but the filling needs to be doubled. Seemed like alot of base and not enough filling. I put mine in in a regular pie dish. i have made many different kinds of these but never had the problem of not enough filling. I think the base could be rolled into small balls and have as a dessert and add any other ingredients to it.
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    Humphreys 2 years ago
    Delicious! I made it in a 9” pan rather than a 6” pan. Since it had a larger circumference, I had to make the cheesecake mixture twice, one for each layer. I put 1/3 cup of frozen blueberries in the second layer. The second layer ended up a bit icy, so if I made it again, I would try fresh blueberries. The crust is my favorite part! (I soaked my rather dry dates and it made them very moist!) 10/10 would make again!
    Reviewer Profile Image
    Sam Y 2 years ago
    Pretty good! Just don’t go overboard with the fruit unless you have enough of the cashew mixture. Otherwise, your top layer may have an “icy” texture to it.
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    Emily Tanner 2 years ago
    Ok this was absolutely delicious! However are the nutritional facts correct? Seems pretty steep. I don’t get the difference between regular cheese cake and this. Both seem pretty unhealthy. But this is far better than regular cheese cake! I won’t even eat that!
    Reviewer Profile Image
    Sharafi 2 years ago
    This recipe was excellent and the cheesecake turned out wonderfully. It was truly delicious! I loved that it was a healthier dessert, very easy to make, visually beautiful and you can make it ahead of time. My kids loved it too!😁👍🏽❤️ Will definitely make it again!