This no-bake blueberry cheesecake is a firm favourite in our house, and was recently made for me on my birthday by my husband! It was far tastier than the average store-bought variety and much healthier too.

Gone are the days of slaving for hours in a hot kitchen baking a cake for someone you love, when now you can impress your friends and family far easier by making this simple blueberry cheesecake that doesn’t require any baking, and this type of cake is healthful – why serve anything else to our loved ones?!

This is also another excellent way to use up almond pulp (or any nut pulp) that you have leftover from making dairy-free, plant-based milk with the Amy-Zing 3-in-1 Nut Milk Bag. But don’t worry, if you haven’t made nut milk you can just use regular almonds in place and turning them into almond flour.

Yield

1 cheesecake with 12 slices

Time

4 hours (20 minutes to make – the remainder is setting time)

Ingredients

for the crust

  • 1 cup almond pulp or almond flour (you can easily do this by grinding 1.5 cups of raw almonds in a food processor or blender)
  • 2 pitted dates
  • 2 tablespoons coconut oil
  • 1 teaspoon cinnamon
  • 1/4 teaspoon Himalayan salt

for the cheesecake

  • 2 cups raw cashews (soaked in cold water for at least four hours or preferably overnight)
  • 1/2 cup tinned coconut milk (shake first)
  • 1/4 cup coconut oil (melted and cooled)
  • 1/4 cup pure maple syrup
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon vanilla extract or 1/2 teaspoon vanilla bean powder
  • 1/4 cup freeze-dried blueberries

Instructions

  1. Grease a 23cm cake pan with coconut oil (or one of a similar size).
  2. Add the almond flour/almond pulp, pitted dates, coconut oil, cinnamon and salt to a food processor or high-powered blender and blend until well mixed. It is important that you do not over blend as it could turn into a thick paste more like nut butter.
  3. At this point press out the almond nut date mix into the prepared cake pan.
  4. In the same food processor or high-powered blender (no need to wash before doing this step) add all of the filling ingredients except for the freeze-dried blueberries and blend until the mixture is extremely smooth and creamy. It might need scraping down the sides at this point. You may also need to add a dash of extra coconut milk to get the mix to blend smoothly – this is especially helpful if your blender isn’t super high-powered.
  5. Taste the mixture once it is smooth and then add a little more maple syrup or lemon if you feel it needs either to help balance the sweetness (add more maple syrup if it’s not seen enough and add more lemon if it is).
  6. Now pour the creamy cheesecake filling into the prepared cake pan, directly over the almond nut crust. Smooth out the top of the cheesecake.
  7. Place in the freezer until the cheesecake has frozen, usually 3.5 hours +/-.
  8. Serve frozen or let it thaw slightly at room temperature for 10-15 minutes before serving. (You might want to cut it with a knife that has been run under hot water first for ease). Enjoy!

Tips

You can also cover the cashews in very hot/boiling water and let them sit for about an hour if you want to speed up the process – it won’t be quite as creamy, but it will do the trick! This delicious blueberry no-bake cheesecake can be stored in the freezer for up to 2 weeks.