Eat + Drink

No-Bake Vegan Blueberry Cheesecake

The Organika Team

Craving for something to satisfy your sweet tooth without going overboard on the sugar? Are you looking for a healthier dessert alternative that will soothe that craving? Look no further because this deliciously filling, easy-to-make, No-Bake Vegan Blueberry Cheesecake will do just the trick! Topped with blueberries and layered with cashew goodness, you will love to share it with your family and friends. This No-Bake Vegan Blueberry Cheesecake recipe is inspired by Bakerita.


Vegan | Paleo | Gluten-free | Dairy-free

intermediate | Prep Time: 45 mins | Serves 10 slices


for the crust:
  • 1 cup raw pecans
  • 1/2 cup almond flour
  • 1 tbsp of Organika's Maca+Cacao
  • 2 tbsp of Organika's Enhanced Collagen (optional)
  • 2 pitted dates
  • 2 tbsp coconut oil
  • 1 tsp cinnamon
  • 1/4 tsp kosher salt
For the cheesecake:
  • 2 cups of raw cashews, soaked (for at least 4 hours)
  • 1/2 cup canned coconut milk
  • 1/4 cup coconut oil, melted and cooled
  • 1/3 cup pure maple syrup
  • 2 tbsp lemon juice, squeezed
  • 1 tbsp vanilla extract or 1/2 tsp vanilla bean powder
  • 1/4 cup freeze-dried blueberries
  • 1 tbsp of Organika's Enhanced Collagen (optional)
For the Blueberry layer:
  • 1 cup of fresh blueberries
  • 1 tbsp lemon juice, squeezed
  • 1 tbsp of chia seed


  1. Grease a 6" springform pan or line a 6" cake pan with strips of parchment paper for easy removal with coconut oil. Grease well with and set aside.
  2. Add the pecans, Maca+Cacao, Enhanced Collagen (optional) almond flour, pitted dates, coconut oil, cinnamon, and salt into a Vitamix and blend until all the ingredients come together and small bits of pecan are remaining. Don't over process, or it will turn into nutter butter. Pour the pecan dough mixture into the pan and press down evenly.
  3. In the Vitamix or another food processor, combine all of the cheesecake filling ingredients except for the blueberries (and Enhanced Collagen for vegan option) for around 2 minutes or until the mixture is silky smooth and creamy. Scrape down the sides if necessary. If you find that your mixture is quite thick, add a little bit more of coconut milk or lemon juice to get that smooth texture.
  4. Once it is smooth, taste the mixture and adjust the sweetness/tartness by adding more maple syrup, vanilla, or lemon juice if desired.
  5. Pour 2/3 of the filling into the pan over the pecan crust. Smooth out the top and tap the pan against the counter a few times to release any air bubbles. Place in the freezer.
  6. With the remaining filling, add the freeze-dried blueberries and blend. Take the pan from the freezer and add the remaining mixture on top of the plain layer. Return to freezer.
  7. Rinse out the blender and add the fresh blueberries, lemon juice and chia seeds to it. Blend until smooth and then pour on top of the cheesecake.
  8. Place in the freezer to set for at least 3 hours or until completely firm before slicing and serving. When cutting, run your knife under hot water to warm it up before cutting into the cheesecake.
  9. Serve frozen or let them thaw at room temperature for about 10-15 minutes before serving. Store in the freezer for up to 2 weeks.

Featured on Fresh Fridays with Chelan Wilkins

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