Raw Blueberry Cheesecake

This creamy raw cheesecake is an excellent substitute for traditional dairy-based desserts. And you don’t even have to turn on your oven!

6-8 Servings

Updated: Tue, 05/05/2020 - 10:59pm



  • 1 cup pecans
  • ½ cup pitted Medjool dates


  • 2 cups cashews, soaked 1 hour and drained
  • ½ cup fresh lemon juice
  • 1 cup raw agave nectar
  • ¾ cup coconut oil
  • 1½ teaspoon raw vanilla powder or vanilla extract
  • ½ teaspoon salt

Blueberry Sauce

  • 2 cups frozen blueberries, defrosted
  • 2 cups fresh blueberries
  • ½ cup Medjool dates, pitted


  1. Process Crust ingredients until crumbly. Press evenly into a spring form pan.
  2. Process Filling ingredients until creamy and smooth.
  3. Pour Filling over Crust and place in freezer 1-2 hours until set.
  4. Place frozen blueberries into a food processor with dates to make Blueberry Sauce.
  5. Remove cheesecake from freezer 10 minutes before serving. Pour Blueberry Sauce on top and then sprinkle on remaining whole fresh berries. Cut evenly and serve while cold. Enjoy!