This is a rich and creamy dessert with 3 gorgeous layers—a naturally sweet date-nut crust, a zesty lime vanilla layer, topped with a fresh silky blueberry layer. It looks fancy but it’s surprisingly easy to make. A fabulous summer dessert everyone will love, made with good-for-you ingredients.

As you know I love desserts made with wholesome ingredients. Since it’s really hot right now I decided to make a no bake cheesecake with delicious sweet local blueberries. I paired it with zesty lime which complements the blueberries.

This cheesecake doesn’t actually have any cheese, it’s made with cashews but has the same sweet creamy taste and consistency of traditional cheesecake. I think it tastes even better. I served it at my bookclub and everyone loved it.

Cashew based cheesecakes are wonderful. They taste is rich and creamy and are full of PROTEIN, HEALTHY FATS and FIBER. You feel good eating it! Here are a few of my other favorite cashew cheesecakes Red Velvet Cheesecake and Lime Coconut Cheesecake.

This No Bake Blueberry Cheesecake may look fancy, but trust me, it’s surprisingly easy to make. You only make one creamy cashew filling, then divide it and blend fresh blueberries into the remaining portion to create the beautiful purple layer. Everything comes together easily in a food processor.

What Is No Bake Blueberry Cheesecake Made Of?

This dessert is made with wholesome ingredients. Instead of cream cheese, this vegan cheesecake gets its rich, creamy texture from soaked cashews and coconut cream, and a little coconut oil to help it set.

Cashews, coconut cream, maple syrup, vanilla, fresh lime juice, and zest create the creamy white layer.

Fresh blueberries are blended into the remaining cashew filling to create the gorgeous purple layer and naturally fruity flavor.

The crust, made with nuts and dates is naturally sweet and slightly chewy without flour or baking. It takes only 5 minutes to prepare.

Why You’ll Love This Blueberry Cheesecake

  • Creamy, rich texture without dairy
  • Fresh blueberry flavor with a bright hint of lime
  • Beautiful two-layer presentation
  • Easy no-bake dessert—perfect for summer entertaining
  • Full of nutritious ingredients with protein, healthy fats, and fiber
  • Naturally sweetened with maple syrup and dates
  • Vegan, gluten-free, paleo and dairy-free
  • Simple 5 minute crust with almonds, walnuts and dates
  • Can be frozen for longer storage

Ingredients and Substitutions

  • Almonds and Walnuts – Provide texture, richness, and a nutty base for the crust. You can use any nuts you like, pecans and macadamia nuts are also good.
  • Medjool Dates – Naturally sweeten and bind the crust.
  • Raw Cashews – Soaked in water, which helps them blend into a luxuriously creamy dairy free cheesecake base that is so delicious!
  • Coconut Cream – Adds richness and helps create a luxurious cheesecake texture.
  • Coconut Oil – Helps both the crust and cheesecake filling firm up when chilled.
  • Maple Syrup – A natural sweetener that blends smoothly into the filling. Honey or liquid allulose can be substituted.
  • Fresh Lime Juice and Zest – Balances the richness with a fresh, tangy citrus flavor that pairs beautifully with blueberries. Organic is best for the zest.
  • Blueberries – Give the top layer its beautiful color, fresh flavor, and natural sweetness. The cheesecake can be made with strawberries or raspberries if you prefer.

Fresh or frozen blueberries: Fresh blueberries work best, but frozen can also be used for the filling. Thaw and drain them well before blending to remove excess moisture. Use fresh blueberries for decorating the top.

How to Make No Bake Blueberry Cheesecake

This beautiful layered cheesecake is surprisingly easy to make. Everything comes together in a food processor. A blender can also be used but I find it easier in a processor. These are the basic steps, details in the recipe card below.

Make the crust: Process the almonds, walnuts, dates, coconut oil, and salt until sticky but still a little textured. Press firmly into a parchment-lined springform pan.

Make the lime cheesecake filling: Process the soaked cashews until smooth about 2 minutes. Add the maple syrup, coconut cream, vanilla, lime juice, and zest. Process until creamy, then slowly add the melted coconut oil.

Make the first layer: Spread 1½ cups of the lime filling over the crust. Smooth the top and freeze for 30 minutes to firm up.

Make the blueberry layer: Add the blueberries to the remaining filling and process until creamy with a little blueberry texture remaining. Spread the blueberry filling over the lime layer.

Decorate and chill: Decorate with fresh blueberries, and lime zest, chill until firm.

Tips for the Creamiest Cashew Cheesecake

  • Soak cashews thoroughly for the smoothest texture. Drain and dry cashews well so excess water doesn’t thin the filling.
  • Use full-fat coconut cream, not coconut milk beverage.
  • Blend the cashews until completely smooth before adding the other ingredients. Add melted coconut oil while the processor is running for even incorporation.
  • Taste the filling before assembling and adjust maple syrup or lime as desired.
  • Let the first layer firm up in freezer before adding the blueberry layer for beautiful definition.
  • Don’t overprocess the crust—you want a little nutty texture.

Serving

  • Garnish with extra fresh lime zest right before serving for a brighter green color.
  • Best served chilled, but it can stay out at room temperature for 1 hour.
  • If frozen, let the cheesecake sit at room temperature for 10–15 minutes before serving for the best texture.
  • Slice with a sharp knife, wiping it clean between cuts for beautiful layers.

Storing and Freezing

Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze the whole cheesecake or individual slices in an airtight container for up to 2 months. Let frozen cheesecake thaw in the refrigerator or sit at room temperature for 10–20 minutes before serving for the best creamy texture.

Enjoy this beautiful dessert this summer. Would LOVE to know if you try it!

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No Bake Blueberry Cheesecake (Vegan & Gluten Free)

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This is a no bake dessert. The cooking time says zero but the cashews need to be soaked overnight or for 2 hours.  The cheesecake needs 3 hours to chill. Plan ahead. 

  • Author: Ingrid DeHart
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Processer
  • Diet: Dairy-Free, Gluten-Free, Paleo

Ingredients

Crust

  • 1/2 cup almonds
  • 3/4 cup walnuts
  • 3/4 cup medjool dates, pitted and chopped, about 100 grams (without pits)
  • 1 Tablespoon coconut oil
  • Pinch of sea salt

Cheesecake

  • 2 cups raw cashews, 224 grams, soaked
  • 1/2 cup refined coconut oil, 110 grams, melted, 
  • 1/3–1/2 cup maple syrup
  • 1 1/2 teaspoons vanilla extract
  • 1/4 cup lime juice
  • 1 teaspoon lime zest, more for garnish
  • 1/4 cup coconut cream, from the top of a chilled can, 60 grams
  • 1 cup blueberries, more for garnish

Instructions

  1. Soak the cashews overnight or in boiling water for 2 hours.
  2. When ready to make the cheesecake start by placing the coconut oil into a small pan on low heat to melt. Set aside.
  3. Line the bottom of a 7” springform pan with parchment paper and grease the sides with coconut oi.

For the crust:

  1. Place the almonds in a food processor and process until coarsely ground. Add walnuts and chopped dates.
  2. Add coconut oil and a pinch of salt and process until the mixture forms a sticky, moldable crumble but still has some texture. Don’t overprocess. Add a splash of water if it needs to be stickier.
  3. Press crust evenly into a parchment-lined 7″ springform pan.

For the lime cheesecake layer:

  1. Drain and rinse the soaked cashews. Dry in a kitchen towel.
  2. Place cashews in food processor and process until smooth. It will take about 2 minutes. Scrape down sides as needed. IT MUST BE SMOOTH!
  3. Add maple syrup, coconut cream, vanilla, lime juice, and zest. Process until smooth.
  4. Stream in the melted coconut oil while the machine is running and process until well combined. Taste and add more sweetener, if needed.
  5. Scoop out 1 ½ cups of the cheesecake filling to cover the crust to make the vanilla layer. Smooth the top and set in freezer for 30 minutes to firm up.

For the blueberry cheesecake layer:

  1. Add 1 cup blueberries and process to show a few pieces. Taste and add more sweetener if desired.
  2. Spread the blueberry layer on top of vanilla layer. Gently tap the pan on your counter to release air bubbles. Use a small offset spatula or the back of a spoon to lightly level the surface.
  3. Decorate with fresh blueberries around the circumference and lime zest over the rest. (see photos)
  4. Cover with foil and set in the freezer for about 2 hours to firm or refrigerate for at least 4 hours.
  5. Top with additional fresh lime zest when ready to serve for brighter green color.

Equipment

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