This vegan “cheesecake” is blueberry heaven! It’s creamy, so utterly delicious and refined sugar free! I promise you will absolutely love it and want to eat it all the time!
This vegan no-bake cake is the cake of all cakes! I kid you not, I have been dreaming of this cake – it is that good! Everyone I gave a piece to try was absolutely and 100 percent in love with it and wished there was more. My brother-in-law even told me it’s the best cake he’s ever had!
For a long time, I have sort of shied away from vegan “cheesecake”. It just sounded too complicated and time consuming and maybe not worth the trouble? But with a bit of planning ahead, it’s really not at all difficult to make (and by the way, it’s definitely worth the trouble!). The main part is soaking the cashews ahead of time (which form the creamy delicious “cheese” layer). And then after everything is assembled, the cake still has to go into the freezer for a few hours. If you’re aware of those two time blocks needed for this cake, making this recipe is really easy!
The beautiful vibrant purple color of the cashew “cheese” filling stems from using wild blueberry powder. I recently saw it online on one my favorite websites for organic health products and it sounded so good that I had to try it. It’s incredibly delicious and also so flavorful! When looking up wild blueberries, I found out that they’re also called bilberries. Their inside is dark and not white like most commercially planted blueberries here are. I assume that’s why their flavor is much more intense.
This cake – being my first vegan “cheesecake” – took some experimenting! First, I created the base cake layer which I made from almonds, walnuts, dates, coconut flour, almond meal, coconut oil and a pinch of salt. It’s sweet and works beautifully with the fruity slightly tart topping. The “cheesecake” layer consists of cashews, wild blueberry powder, agave nectar, coconut oil and almond milk. It’s so yummy, I honestly would have been more than happy to just eat it like a blueberry mousse! And on top of it all, I just spread a thin pretty tart and intense blueberry layer followed by fresh berries.
Now in order for this cake to set, you need to put it in the freezer (and also keep it there). At first, I was waiting for it to set in the fridge but then I did some research and most vegan “cheesecakes” need to set in the freezer. Then you get that stunning creamy rich texture that you want! Just remember to put it back in the freezer if you don’t eat it all up in one go. If you cut the leftover cake into slices, you can just take out a slice about 30 minutes before eating it and it will be perfect.
Will you make this wonderful no-bake cake soon? Or how about The Best Honey Apple Cake?
Vegan No-Bake Blueberry Cheesecake
Put cashews into a bowl and cover with hot water. They should just be covered. Soak for 1.5 hours.
In a separate bowl, put dates and cover with hot water. Soak for 30 minutes.
Chop almonds and walnuts and add to a blender.
Cut soaked dates and add to the blender as well together with coconut oil and salt. Blend together well.
Add coconut flour and almond flour and fold in well.
Press into a 4 x 9 inch (11 x 25 cm) baking form covered with baking paper and put in the fridge for 30 minutes. You should really press it in!
To a blender, add soaked cashews (including the soaking liquid), wild blueberry powder, agave nectar, coconut oil and almond milk. Blend until very smooth!
Pour on top of the date and nut mixture in the baking form. Put in the freezer for 2 hours.
In a small bowl, mix together lemon juice, wild blueberry powder and agave nectar. Whisk well. Pour on top of the frozen cheesecake and spread gently with an offset spatula. Freeze for another hour.
Take out and add frozen or fresh berries on top. Cut into slices and enjoy!This no-bake cake has to be stored in the freezer. If you don't finish the cake in one go, slice it and freeze the slices. Take them out of the freezer about 30 minutes before serving.
I used the Wild Blueberry Powder from Sunday Natural.
The bilberry (Vaccinium myrtillus/Myrtilli fructus), with its eponymous fruit, belongs to the heather family (Ericaceae). It is native to the temperate climate zones of northern Europe and Asia and prefers semi-shady locations such as deciduous and coniferous forests. Its blue colour is due to the high proportion of secondary phytochemicals it contains. The powder is particularly full-bodied and fruity with an intense violet colour.