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vegan blueberry cheesecake 2 scaled
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5 from 2 votes

Vegan Blueberry Cheesecake

Quick and easy vegan blueberry cheesecake recipe.
Prep Time30 minutes
Soak time for the nuts4 hours
Total Time4 hours 30 minutes
Course: Dessert, Snack
Cuisine: American
Servings: 6 jars
Calories: 776kcal
Cost: $8

Equipment

  • Small saucepan
  • high speed blender

Ingredients

For the crust:

  • 1.5 cups dates pit removed
  • 1 cup cashews
  • 1/2 cup chia seeds

For the blueberry jam:

For the filling:

  • 2 cups cashews soaked in water for at least 4 hours
  • 1/4 cup coconut oil
  • 1 cup almond milk
  • 1/3 cup pure maple syrup honey ok if you eat honey

Instructions

For the crust:

  • Place all ingredients in a food processor and blend until crust like mixture forms.

For the filling:

  • Strain the cashews and add all ingredients to the food processor and hit blend for 3-4 minutes (time will depend on the strength of your machine!) The final product should be very smooth.

For the jam:

  • Place all ingredients in a saucepan and bring to a boil. Whisk around every 5 minutes for 20 minutes. Then remove from the heat.

To assemble and serve:

  • Place 3 tbsp of the crust in the jars, followed by 3 tbsp of the filling and then top of with the jam and optional berries to garnish.

Notes

Storage: This recipe can be stored in the refrigerator for up to 5 days.
Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed.  It is based on 6 servings. 
Servings: This recipe should yield 6 servings. 

Nutrition

Serving: 1cup | Calories: 776kcal | Carbohydrates: 94g | Protein: 16g | Fat: 43g | Saturated Fat: 13g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 17g | Trans Fat: 1g | Sodium: 70mg | Potassium: 882mg | Fiber: 12g | Sugar: 61g | Vitamin A: 51IU | Vitamin C: 8mg | Calcium: 231mg | Iron: 6mg