Recipe: Raw, Vegan, Gluten-Free Blueberry Cheesecake

Say goodbye to fresh summer blueberries in the sweetest way possible - by making them into this yummy cheesecake! We used Toasted Quinoa Flakes for the gluten-free crust and lightly sweetened the filling with maple syrup. 



  • 1 cup dates, pits removed and soaked in water for 3 minutes
  • 2 cups I Heart Keenwah Toasted Quinoa Flakes
  • 1/2 cup walnuts
  • 1 Tbs coconut oil
  • pinch of Kosher salt
  • 1 tsp vanilla extract


  • 4 cups raw cashews, soaked in water for at least 3 hours
  • 1 cup plant-based milk (almond or cashew milk)
  • 1/4 cup coconut oil
  • 1/3 cup maple syrup
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
  • 1/4 cup blueberries (fresh, frozen or freeze dried) 


  • Fresh blueberries
  • Blueberry-chia compote:  1 cup blueberries (fresh or frozen), 1 tsp lemon juice, 1 tsp chia seeds, all blended in food processor until jam-like


  1. Line the base of a springform cake pan with parchment paper.
  2. Then blend crust ingredients in a food processor and spread on bottom of the cake pan.
  3. Place in freezer for 1 hour.
  4. To make the filling, blend cashews, plant-based milk, coconut oil, maple syrup, vanilla and lemon in a blender until smooth.
  5. Pour 2/3 of the filling on top of crust immediately, spread evenly, and place in freezer for 3 hours. Reserve the remaining 1/3 filling in the fridge.
  6. Once 3 hours have elapsed, blend the remaining filling with fresh blueberries. Pour onto cheesecake for your second layer. Store in freezer overnight to fully set.
  7. When ready to serve, remove from freezer for at least 20 minutes to allow cheesecake to thaw.
  8. Garnish with a thin layer of blueberry-chia compote and fresh blueberries. 

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