No-Bake Layered Blueberry Cheesecake

By jiafei

10 Person

545 Minutes

367 Calories

This No-Bake Layered Blueberry Cheesecake is a beautiful and easy-to-make Paleo-friendly + vegan cheesecake made with soaked cashews! The cheesecake layers are lusciously smooth and creamy with a tart, fruity topping. It's so pretty with those layers, but it tastes ridiculously good. If you’re skeptical about cashews’ ability to replace luxuriously creamy cream cheese, just try it!

Ingredients

Blueberry Layer

1 tbsp. Chia seeds
1 tbsp. Fresh lemon juice
1 cup Fresh or frozen blueberries, thawed, if frozen

Cheesecake

1/4 cup Freeze-dried blueberries
1/2 tsp. Vanilla bean powder
2 tbsp. Fresh lemon juice
1/3 cup Pure maple syrup
1/4 cup Coconut oil, melted and cooled
1/2 cup Canned coconut milk, shaken
2 cups Raw cashews, soaked in cold water

Crust

1/4 tsp. Kosher salt
1 tsp. Cinnamon
2 tbsp. Coconut oil
2 tbsp. Natural dried fruits
1/2 cup Almond flour
1/2 cup Raw pecans

Method

01

Grease a 6” springform pan with coconut oil, or line a 6” cake pan with strips of parchment paper for easy removal, and grease well with coconut oil. Set aside.
02

Add the pecans, almond flour, dried fruits, coconut oil, cinnamon, and salt to a food processor and pulverize until it comes into a sort of sticky dough, with pecan bits remaining. Don't over-process, it’ll turn into nut butter! Press the pecan date dough evenly along the bottom of the pan.
03

In the same food processor or high-powered blender, combine all of the filling ingredients except for the freeze-dried blueberries and blend for about 2 minutes, or until the mixture is silky smooth and creamy. Scrape down the sides as necessary.
04

You may need to add a bit more coconut milk or lemon juice to get it to blend smoothly if your blender isn’t super high-powered. Once it’s smooth, taste the mixture and adjust the sweetness/tartness levels by adding more maple syrup, vanilla, or lemon juice, if desired.
05

Pour 2/3 of the filling into the prepared pan over the pecan crust. Smooth out the top and tap the pan hard against the counter a few times to release any air bubbles. Place in the freezer.
06

Add the freeze-dried blueberries to the remaining batter and blend to incorporate. Spread over the plain layer. Return to the freezer.
07

Rinse out the blender, and add the fresh blueberries, lemon juice and chia seeds to it. Blend until smooth, and then pour over the other layers.
08

Place in the freezer to set for at least 3 hours or until completely firm before slicing and serving. I recommend running your knife under hot water to warm it up before cutting the cheesecake with the still-hot (dried) knife.
09

Serve frozen or let them thaw at room temperature for 10-15 minutes before serving.

Related Tags

Dessert Recipes

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Cheesecake Recipes

No-Bake Layered Blueberry Cheesecake

4.8

( By jiafei )

01 Information

Grade easy
Serving 10 servings
Calorie 367 Kcal
Prep Time 45 Mins
Cook Time 500 Mins
Total Time 545 Mins

02 Ingredients

Blueberry Layer

1 tbsp. Chia seeds

1 tbsp. Fresh lemon juice

1 cup Fresh or frozen blueberries, thawed, if frozen

Cheesecake

1/4 cup Freeze-dried blueberries

1/2 tsp. Vanilla bean powder

2 tbsp. Fresh lemon juice

1/3 cup Pure maple syrup

1/4 cup Coconut oil, melted and cooled

1/2 cup Canned coconut milk, shaken

2 cups Raw cashews, soaked in cold water

Crust

1/4 tsp. Kosher salt

1 tsp. Cinnamon

2 tbsp. Coconut oil

2 tbsp. Natural dried fruits

1/2 cup Almond flour

1/2 cup Raw pecans

03 Method

Step 1

Grease a 6” springform pan with coconut oil, or line a 6” cake pan with strips of parchment paper for easy removal, and grease well with coconut oil. Set aside.

Step 2

Add the pecans, almond flour, dried fruits, coconut oil, cinnamon, and salt to a food processor and pulverize until it comes into a sort of sticky dough, with pecan bits remaining. Don't over-process, it’ll turn into nut butter! Press the pecan date dough evenly along the bottom of the pan.

Step 3

In the same food processor or high-powered blender, combine all of the filling ingredients except for the freeze-dried blueberries and blend for about 2 minutes, or until the mixture is silky smooth and creamy. Scrape down the sides as necessary.

Step 4

You may need to add a bit more coconut milk or lemon juice to get it to blend smoothly if your blender isn’t super high-powered. Once it’s smooth, taste the mixture and adjust the sweetness/tartness levels by adding more maple syrup, vanilla, or lemon juice, if desired.

Step 5

Pour 2/3 of the filling into the prepared pan over the pecan crust. Smooth out the top and tap the pan hard against the counter a few times to release any air bubbles. Place in the freezer.

Step 6

Add the freeze-dried blueberries to the remaining batter and blend to incorporate. Spread over the plain layer. Return to the freezer.

Step 7

Rinse out the blender, and add the fresh blueberries, lemon juice and chia seeds to it. Blend until smooth, and then pour over the other layers.

Step 8

Place in the freezer to set for at least 3 hours or until completely firm before slicing and serving. I recommend running your knife under hot water to warm it up before cutting the cheesecake with the still-hot (dried) knife.

Step 9

Serve frozen or let them thaw at room temperature for 10-15 minutes before serving.

04 Author