Blueberry-Coconut Vegan Cheesecake

Name: Blueberry-Coconut Vegan Cheesecake
Prep time: 25 min
Cook time: 10 min
Total time: 6 h 35 min
Cuisine: Vegan
Ingredients: 1 ½ cups raw cashews (soaked for at least 4 hours or overnight); 1 cup full-fat coconut milk; ⅓ cup maple syrup; 2 tablespoons lemon juice; 1 teaspoon vanilla extract; ¼ cup melted coconut oil; 1 ½ cups fresh blueberries; 1 cup pitted dates; 1 cup almonds; Pinch of salt

Introduction — take a slow breath and imagine it: a glossy swirl of deep violet blueberry compote meeting a creamy, pale coconut-cashew filling that yields like velvet under the fork. The first bite offers a cool, nutty richness cut by a bright lemon tang; then the blueberries bloom—sweet, slightly tart, with a burst of summer. The crust gives a gentle, chewy contrast, toasted almond notes rounding the experience.

This cheesecake is the kind of recipe that makes a morning feel celebratory, a potluck feel intentional, and a holiday table feel lighter without skimping on indulgence. Make it for cozy weekend breakfasts with strong coffee, bring it to a friend’s dinner (it travels well if chilled), or prepare it ahead for holiday gatherings—the overnight chill makes it even better. If you enjoy fruit-forward, creamy desserts and the reassurance of a no-bake finish, this one will become a recipe you reach for again and again.

If you’re curious about other creative cheesecake ideas that pair well with fruit-focused desserts, check out this riff on caramel and apple for autumn inspiration: caramel apple cheesecake bars.

Dish Snapshot

Prep Time: 25 minutes active (plus at least 4 hours soaking time for cashews)
Cook Time: 10 minutes (for blueberry compote); otherwise no-bake
Total Time: ~6 hours 35 minutes (includes 6+ hours chilling; active time ~35 minutes)
Servings: 8 slices
Difficulty Level: Easy–Moderate (requires a high-speed blender and a springform pan)

Nutrition Highlights

Approximate nutrition per serving (1 of 8 slices). Values are estimates calculated from USDA FoodData Central ingredient values and rounded; treat them as guidance rather than exact lab-tested figures. For dietary guidance, see resources such as USDA FoodData Central and Mayo Clinic.

Calories: ~470 kcal
Protein: ~9.7 g
Carbohydrates: ~40 g
- Sugars: ~22–25 g (natural + added)
Fat: ~33 g
- Saturated fat: notable portion from coconut milk and coconut oil
Fiber: ~5 g
Sodium: low (depends on added salt)

Notes: This cheesecake is energy-dense because of nuts, coconut milk, and coconut oil—ingredients that deliver healthy fats and richness but also concentrate calories. If you need to adjust macronutrients (lower fat, less sugar), see the variation tips below. Source references: USDA FoodData Central (ingredient nutrient profiles) and general nutrition guidance from reputable health sources like Mayo Clinic.

Why You’ll Love It

Flavor & Texture: The filling is silk-smooth (thanks to soaked cashews and full-fat coconut milk) with a balanced brightness from lemon and vanilla; the blueberry compote adds freshness and a pretty visual swirl.
Community & Memory: It’s a showy yet approachable dessert—great for sharing. It evokes summer picnics, brunches with friends, and holiday tables where someone will inevitably ask for the recipe.
Ease & Make-Ahead: No baking required (aside from simmering the berries), so it’s ideal for hot weather or busy schedules. Make it a day ahead—flavors deepen with time.
Dietary Perks: Fully vegan and naturally gluten-free when using almond-date crust—perfect for plant-based guests and many dietary needs.

How to Make Blueberry-Coconut Vegan Cheesecake

Ingredients

1 ½ cups raw cashews (soaked for at least 4 hours or overnight)
1 cup full-fat coconut milk
⅓ cup maple syrup
2 tablespoons lemon juice
1 teaspoon vanilla extract
¼ cup melted coconut oil
1 ½ cups fresh blueberries
1 cup pitted dates
1 cup almonds
Pinch of salt

Optional ingredients and substitutions

For a nuttier crust: replace up to ½ cup of almonds with pecans or walnuts.
Nut-free crust: replace almonds and cashews with equal weight of sunflower seeds or pumpkin seeds (texture will differ).
Lower sugar: reduce maple syrup to 3 tablespoons and add 1–2 teaspoons of powdered stevia if desired.
Lighter filling: substitute ½ cup of coconut milk with unsweetened almond milk and increase cashews by ¼ cup for texture.
For extra tang: add 1–2 teaspoons lemon zest to the filling.

Step-by-step Instructions

Prepare cashews: Drain soaked cashews and rinse. (Soaking softens them for a truly silky blend.)
Line pan: Line the base and sides of a 9-inch springform pan with parchment paper for easy removal.
Make the crust:
- In a food processor, pulse the almonds until finely ground.
- Add the pitted dates and a pinch of salt; pulse until the mixture is crumbly and holds together when pressed.
- Press the crust mixture evenly into the bottom of the lined springform pan. Use the back of a spoon or a flat-bottomed glass to compact it firmly. Place the pan in the freezer while you prepare the filling.
Make the filling:
- In a high-speed blender, combine soaked cashews, coconut milk, maple syrup, lemon juice, vanilla extract, melted coconut oil, and a pinch of salt.
- Blend until completely smooth and ultra-creamy (stopping to scrape down the sides as needed). This may take 2–4 minutes depending on your blender.
Assemble:
- Pour the cashew-coconut filling over the chilled crust, smoothing the top with a spatula.
- Gently tap the springform pan on the counter to release air bubbles.
Chill:
- Refrigerate for at least 6 hours or overnight until fully firm.
Blueberry compote:
- In a small saucepan over medium heat, add 1 ½ cups fresh blueberries and a tablespoon of maple syrup (optional).
- Heat until the berries soften and begin to burst and the mixture becomes slightly syrupy (3–6 minutes). Remove from heat and let cool slightly.
Finish:
- Spoon or swirl the blueberry compote over the set cheesecake. Use a skewer to create pretty swirls if desired.
Slice and serve:
- Run a sharp knife under hot water, dry it, then slice for clean cuts. Wipe the knife between slices for presentation.

Practical tips

Use a high-speed blender for the creamiest filling. If your blender struggles, blend in batches and scrape frequently.
Don’t under-soak the cashews—4 hours minimum; overnight is best.
If the filling seems grainy, keep blending; time and a steady motor smooth it out.
Chill thoroughly; slicing too early will make pieces runny.
Warm the knife between slices (dip in hot water and dry) for neat edges.

Best Pairings

Simple: Serve plain with a few fresh blueberries and a light dusting of toasted coconut flakes.
Creamy topping: Add a dollop of coconut whipped cream (chilled coconut cream whipped with a touch of maple syrup).
Beverage pairings: Bright herbal teas (lemongrass, chamomile) or an espresso for contrast; a late-harvest Riesling or Moscato can pair nicely with the fruit sweetness.
For brunch: Complement with lemon-thyme scones or a simple fruit salad.
If you love layered fruit cheesecakes, consider trying another fruit-forward bar like this seasonal twist: caramel apple cheesecake bars (another take on fruity bars).

Keeping it Fresh

Room temperature: Do not leave slices unrefrigerated for more than 2–4 hours (coconut milk + cashews are perishable).
Refrigeration: Store in an airtight container or covered springform pan in the fridge for up to 5 days.
Freezer: Wrap individual slices tightly in plastic wrap and place in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before serving.

Pro Tips & Tricks

Texture key: Soaked cashews are the secret—aim for fully softened cashews so the filling blends to a silky texture. If time is short, simmer cashews in water for 20 minutes, then drain and cool.
Blender power: If your blender isn’t ultra-powerful, briefly heat the coconut milk to warm (not hot) before blending to help emulsify fats; this can improve smoothness.
Preventing a watery compote: Cook blueberries just until they burst—overcooking can thin the set filling if applied while still hot. Cool the compote before adding to the cheesecake.
Pressing the crust: Freeze the crust briefly to firm before pouring filling; this helps keep a clean separation between crust and filling when slicing.
Cutting clean slices: Chill well and use a hot, dry knife, wiping between cuts.

Creative Twists

Lemon-Blueberry Cheesecake: Add 1 tablespoon lemon zest to the filling for an extra citrus punch; finish with lemon-thyme candied lemon slices.
Chocolate Swirl: Melt 2–3 ounces of dark vegan chocolate and swirl into the filling before chilling for a marbled effect.
Tropical Mango-Lime: Replace blueberry compote with a mango-lime purée (fresh mango blended with lime juice and a touch of maple) for a summery vibe.
Nut-free option: Use a crust of rolled oats, sunflower seeds, and dates (pulse to combine) to accommodate nut allergies.
Lower-fat version: Replace half the coconut milk with unsweetened almond milk and swap the coconut oil for 2 tablespoons of mild olive oil; texture will be slightly lighter.

Recipe Q&A

Q: Can I replace cashews with tofu or another base?
A: Silken tofu can be used for some vegan cheesecakes but will change flavor and texture. Cashews give the creamiest, most neutral base. For nut-free, try soaked blanched sunflower seeds.

Q: My filling didn’t set—what went wrong?
A: Most commonly it needs more chilling time. Also check if the filling was too warm when poured onto the crust; chilling in a cold fridge overnight usually resolves this. If still soft, increase cashew proportion or reduce liquid slightly next time.

Q: Can I use frozen blueberries for the compote?
A: Yes—thaw and drain excess liquid first, then gently simmer to reduce to a syrupy consistency. Adjust sweetness as frozen berries can be tarter.

Q: How do I make this lower in sugar?
A: Reduce maple syrup in the filling to 3 tablespoons and in the compote use a teaspoon of maple or none at all; rely on the natural sugar in dates and fruit. Expect a less sweet result but still flavorful.

Q: Is the crust gluten-free?
A: Yes—the almond-and-date crust is naturally gluten-free. Ensure dates and other ingredients are certified gluten-free if your diet requires strict avoidance.

Conclusion

Whether you’re celebrating a special day or simply craving something bright and creamy, this Blueberry-Coconut Vegan Cheesecake is an easy, make-ahead dessert that looks and tastes like indulgence. If you want to explore other professional takes on layered blueberry vegan cheesecakes, see this inspired version from Food & Wine: Blueberry-Coconut Vegan Cheesecake, and for a gluten-free layered approach with great visual appeal, review the method on Bakerita: Layered Blueberry Vegan Cheesecake (Gluten Free) | Bakerita.

I’d love to hear how your cheesecake turns out—share photos, tweaks, or questions in the comments and join the community for more plant-based dessert ideas. Happy blending!