Blueberry Lemon No-Bake Vegan Cheesecake is a healthy, dairy-free, egg-free, gluten-free, dessert that is also made with no refined sugars! This is a delicious, healthy, and cool treat that you can enjoy anytime with no-guilt! This recipe uses a springform pan, however if you want to make individual-sized Blueberry Lemon No-Bake Desserts like these Miniature No-Bake Chocolate Raspberry Desserts, simply line a muffin tin with parchment baking cups and follow the recipe below.

This Blueberry Lemon No-Bake Cheesecake uses raw cashews to create a rich, creamy consistency similar to that of traditional cheesecake, except without any dairy or added sugar! It is prepared with a method similar to the one that I use to make my Coconut Mango No-Bake Vegan Cheesecake.  This Gluten-free, Vegan-friendly cake sets in the freezer, and tastes amazing as a frozen ice-cream cake style dessert, but is even better when it is defrosted in the refrigerator for a softer, creamier, cheesecake style treat. 

This recipe calls for soaked raw cashews. This means that your cashews should be either soaked overnight in water, or if you’re in a pinch for time, you can boil the cashews for 15 minutes. The purpose of soaking the cashews, is to soften them up so they blend up smooth and creamy.

To prevent the dessert from cracking when you remove it from the springform pan, simply run a knife (I use a plastic knife from my kids’ cutlery set, so as to avoid scratching my pan) around the edges of the frozen cake, to separate it from the edge of the pan. 

2/3 Cup Dates

1/2 Cup Walnuts

1/4 Cup Sesame Seeds

1/4 Cup Shredded Coconut

2 Tbsp Coconut Oil, melted

3 Cups Raw Cashews, soaked

3/4 Cup Dates

1/2 tsp Vanilla

3 Tbsp Lemon Juice

3 Tbsp Coconut Oil, melted

1 1/2 Cups Water

2 Cups Blueberries, fresh or frozen

Add all of the ingredients for the crust, into a food processor or high powered blender. Pulse until all of the ingredients are combined. 

Press the crust into the bottom of a Springform Pan, creating an even layer for the bottom of the cake. 

In a food processor or high powered blender, blend together until smooth, the: Cashews, Dates, Vanilla, Lemon Juice, Coconut Oil, and Water.

Pour 1 Cup of this filling mixture into the pan on top of the crust, to form the first layer of filling. Use a rubber spatula to spread the filling evenly into the pan. 

Add the blueberries into the blender with the remaining filling, and blend until the filling is smooth, and is all uniform in color.

Pour the blueberry filling into the pan, and smooth it out with a rubber spatula. 

Freeze the dessert for 6 hours. 

Enjoy!