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Raw Blueberry Cheesecake

Love blueberries? Then you will love this recipe! I used thawed frozen blueberries and it turned out perfect. Use whatever you have.

This raw blueberry cheesecake recipe is really easy but it looks like a gorgeous dessert. Everyone will love it! This recipe is made with whole, natural ingredients and comes together beautifully. The flavors really come from the natural ingredients – blueberry, lemon and the cheesecake flavor of the cashews.

I know you will love this recipe! Enjoy!

PS – If you love whipped cream feel free to add our coconut whipped cream to the top of this recipe before you serve. You can find the recipe here.

This raw blueberry cheesecake recipe is vegan, raw, gluten free, dairy free, no-bake, grain free, easy and delicious!

Raw Vegan Blueberry Cheesecake

Raw Blueberry Cheesecake

Prep time: 10 Minutes
Yield: Makes 12-16 Servings

Crust Ingredients:

  • 2 Cups Slivered Almonds
  • 1 Cup Pre-Soaked Dates
  • 1/2 Cup Unsweetened Shredded Coconut
  • Zest of 1/2 a Lemon
  • Juice of 1/2  a Lemon
Cheesecake Layer Ingredients:
  • 2 1/3 Cups Pre-Soaked Cashews
  • 1/4 Cup Coconut Oil
  • 1/4 Cup Agave Nectar, Maple Syrup or Honey
  • 1 Tsp Vanilla Extract
  • Juice of 1/2 a Lemon
Blueberry Topping Ingredients:
  • 1/2 Cup Blueberries (Extra for topping – fresh or thawed frozen blueberries for the top is really pretty)
  • 1/4 Cup Agave Nectar, Maple Syrup or Honey
  • 1/4 Cup Coconut Oil


  1. First, pre-soak cashews and dates separately overnight.
  2. Spray an 8×8 baking dish with a healthy non-stick oil.
  3. Place all crust ingredients into your food processor and pulse until dough-like.
  4. Add dough into your baking dish and press down evenly.
  5. Place all cheesecake filling ingredients into your food processor and blend until completely smooth (stopping to scrape down the sides).
  6. Layer on top of your crust evenly.
  7. Place all blueberry topping ingredients into your food processor and pulse until mixed.
  8. Layer on top of your cheesecake layer evenly.
  9. Place all ingredients in the freezer covered with saran wrap for 4 hours-overnight.
  10. Remove from freezer, cut into squares and top with fresh blueberries if desired.
  11. Serve and enjoy!

DAMY Members – 1 Serving of Raw Blueberry Cheesecake is a wonderful treat option.
Vegan Blueberry Cheesecake
Raw Blueberry Cheesecake
No-bake Clean Eating Blueberry Cheesecake
Natural Blueberry Cheesecake
Healthy Blueberry Cheesecake

Amy Layne is a Personal Trainer, Holistic Nutritionist and Lifestyle Expert at DAMY Health. She is the creator of the popular DAMY Method Program and world famous Bikini Body Program. To see Amy’s Before and After Photos and DAMY Member Success Stories Click Here. For Amy’s complete story go

Connect with Amy on Twitter @damyhealth and on Facebook.

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  • mandy.bulle81

    Hi Amy,
    Did you measure the dates and cashews before or after you soaked them?

    • Amy Layne

      Hey Mandy! I always do after! I can always find use for the leftovers. I just keep them in my fridge until next time :)

      • mandy.bulle81

        Thanks so much for getting back to me! I plan to make these on Sunday – can’t wait!

  • Rodienne Zammit

    How long do you need to soak the cashews for please?.. Otherwise can i use roasted ones?

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  • moco

    I made this yesterday and it was alright. I think it needs more lemon.

  • Brittney Miller

    Wow this looks really good. I can’t wait to try it!

    • Amy Layne

      You will love it!!!

  • pera

    Where is the cheese on the ingredients??

    • Patricia

      This is a vegan dessert, there is no actual cheese

  • Deb

    Looks fantastic but must be loaded in calories

  • Deb

    Looks fantastic but must be loaded in calories

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  • Erica Rountree Ramos

    This was delicious! I made the vegan form and was amazed by how wonderful it was!

    • Amy Layne

      So great to hear :)

  • Aubrey Dawn

    This is so yummy!! Will this dish hold for a couple of days in the fridge or is it best kept frozen?

    • Amy Layne

      Hey Aubery! That is wonderful to hear. I always keep my frozen and take it out a few minutes before I want to enjoy it. I also always cut it into per-portions to freeze so I can just take out what I want. Enjoy!

  • Dottie

    Sorry if this seems like an ignorant question however do you soak in water or the lemon juice??

  • KTlifestyle

    looks really healthy compared to what I made.

    <3 I will try your recipe soon!

  • ninabean

    Made this yesterday had some today. My crust was too thick I think I would half it next time, if I use it at all. My girls and I didn’t really like it. The cashew cream was good and so were the blueberries. Although I thought that there wasn’t enough blueberries for my liking. I will double or triple next time. also I omitted the coconut oil in the blueberry puree and had no adverse affects.

  • Melissa Watkins

    I haven’t eaten this yet, but I have been tasting each step along the way and they were all excellent, so I imagine the finished product will be incredible. My only thing is similar to the comment below, I’d double or triple the top two layers as they seemed to produce less than the crust layer. Can’t wait to actually eat it! :)

  • Brooke Harner

    Do you soak the dates and cashews in water overnight

    • Amy Layne

      Date over night and cashew for 2 hours

  • Vanessa

    My “cheesecake” layer looked nowhere near the white hue in the pictures above. What could be the difference?

    • Amy Layne

      Hey Vanessa! When working with whole, natural foods it is normal for there to be a change in the colour. I see it myself often. If I am making a cheesecake for say a dinner party of people that don’t usually eat “raw” cheesecakes I will use the lightest, raw, organic cashews I can find to give it the most “cheesecake” like look. This is for them not me :) At home I use whatever cashew are on sale! The change in colour is nothing to be concerned with.

  • Mary Marshall

    Yum! I made mine “red, white and blue” layered by pouring half of the cheesecake filling on the crust (white), then adding fresh blueberries to the other half in the blender still and pulsing until blue, then I made the fruit sauce layer with raspberries and poured that on top!

    I did feel like there was a lot of crust, I would have preferred less crust and more cheesecake filling, so when I make this again I’ll decrease the amount of ingredients for the crust.

  • carrie

    Made this the other day and what a nice sweet snack. Tasty!

  • Mandy Roy

    Ooooooooh man! I made this in a 10″ cheesecake pan about a month ago. It was soooooooo good! Everyone I shared it with loved it just as much as I did. I came back to this post because I think I’m going to make it again, as there is only one piece left in the freezer.

    Question for you Amy. I couldn’t get the topping to work – the coconut oil refused to incorporate into the mixture so I was left with tiny chunks of coconut oil throughout my blended blueberries, lol. Was I supposed to melt the coconut oil first? Or could it be that my blueberries were too cold? I used frozen blueberries that I had left out to thaw but they were still quite cold when I started blending.

    I ended up using the rest of my frozen blueberries cooked down in a pan (to thicken) with a bit of coconut sugar. Turned out really really really yummy, but kinda defeated the purpose of the ‘raw’ dessert – so I wanted to ask for next time (which might be today, lol).

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  • Rachael

    I have recently been asked to make a raw cheesecake and this one looks fantastic but i need to transport it to a friends roughly an hour from where i live, I am just wondering if this will cause it to melt as it needs to set in the freezer?

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  • Nicola

    hi, i’d like to make more raw desserts but everything calls for coconut oil. i love coconut oil… but only topically on my skin. and so i find eating my ‘body lotion’ highly repulsive.. i just can’t eat anything cooked with it. is there an alternative?

  • Juli

    we need the calorie count for this desert…any guests?

    • Jessica

      1/12 is 824 calories. sounds absurd for something so healthy but the cheesecake is predominately nuts and nuts are very high in calories (:

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  • Alexandra Chopra

    Hi, not a huge fan of blueberries, I was wondering if I could use another berry for the top? Or maybe mixed berries? Also, I have HEAPS of maccadamias, and I’ve seen other cheesecake recipes that use macadamias for the “cheese” layer. Do you think using them instead would work only your recipe??

  • Monika

    That was a total failure – it was not possible ti blend the crust, and although I added only 2 spoons of coconut butter in to the blueberries it went into white spots when it’s frozen. And it’s not tasty (too sweet). Feel like I wasted products.. :(

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