Vegan Blueberry Cheescake

My friend Bhakti made this ravishingly delicious vegan cheesecake for us at Zorba the Buddha in Delhi one day. I begged her for the recipe because it is truly the best cheesecake ever. Even if you normally eat the dairy variety, once you have tasted this you will certainly want to go vegan, at least as far as cheesecake goes!

Bhakti says:

“If you’re doing your body good by avoiding pasteurized dairy products but you miss eating cheesecake, give this delicious dairy-free, all-raw, blueberry cheesecake recipe a try.

The “cheese” in this cheesecake is made with raw, organic cashews and the crust is made with a combination of macadamia nuts, dates, and dried coconut. The recipe requires some work, but it’s definitely worth the effort!”



2 cups raw macadamia nuts
1/2 cup dates, pitted
1/4 cup dried coconut


3 cups raw organic cashews (soaked for 1-2 hours)
3/4 cup lemon juice
3/4 cup honey
3/4 cup coconut oil
1/2 teaspoon sea salt
1 teaspoon vanilla

Blueberry sauce:

One-pound bag frozen blueberries (or fresh ones if you are lucky to be near where they grow)
1/2 cup dates, pitted


To make the crust for this raw blueberry cheesecake, blend macadamia nuts and dates together in a food processor. Spread dried coconut over the bottom of a pie plate. Press macadamia and date crust onto the coconut; the coconut adds flavor to the crust and prevents it from sticking.

To make the ‘cheese’, blend cashews, lemon juice, honey, liquid coconut oil, sea salt, and about a 1/2 cup of water until all ingredients come together into a smooth, cheese-like consistency.

With the help of a spatula, pour cheese mixture into the pie plate, onto the crust. After the entire cheese mixture is in the pie plate, give the plate a few gentle taps on the kitchen counter to remove air bubbles.

Place the pie in the freezer until it is frozen. Remove the cheesecake (including the crust) while it’s frozen and transfer it to a serving plate. Allow it to defrost in the refrigerator.

To make the blueberry sauce, process thawed blueberries and dates (along with blueberry juice from the package) in a food processor until well blended. Pour the blueberry sauce over the cheesecake right before serving.

Enjoy this decadent, all-raw blueberry cheesecake.

Please note: Because this blueberry cheesecake is rich in macadamia and cashew nuts, I recommend eating only a single serving per day. Eating too many nuts on a regular basis can be stressful to your digestive organs.


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