{Recipe} Blueberry Cheesecake (no-bake, gluten-free)


This lilac-coloured dessert is adored by 7-year old Tiny Vegan. He requested it for his recent birthday. I was happy to comply. It was simpler to make than last year’s birthday cake: Pikachu (of Pokemon fame). 🙂

Blueberry cheesecake consists of a base and a filling.

The base contains almonds, medjool dates and raw cacao powder. These ingredients are processed in a food processor until well combined, then the mixture is pressed into a lined springform cake tin, and placed in the fridge while the filling is prepared.

The filling ingredients – organic blueberries, macadamia nuts, cashew nuts, maple syrup, lemon juice, water, and pure vanilla extract- are blended together in a high-speed blender (or food processor).

Although the base and filling are simple and quick to prepare, there are a couple of ‘inactive’ tasks that take considerable time- namely, the soaking of nuts and the cake ‘setting’ in the freezer.

The day before I require this cake, I soak the nuts for at least 4 hours. Then I make the base and filling in the early evening, and place the finished product in the freezer. The next day (after about 12 hours in the freezer), I remove the cake from the freezer, remove it from the cake tin, and refrigerate it until it is required. This ensures that we are not eating a frozen cake. We all prefer the taste and texture of the cake in its defrosted state.

However, if you want to eat a frozen cake, go for it. It is very refreshing on a hot day.



the base:

1 cup raw almonds

1 cup medjool dates

2 tsp raw cacao powder or cocoa powder

the filling:

4 cups macadamia nuts or cashew nuts (or a combination), soaked for at least 4 hours in water

1 1/2 cups fresh or frozen organic blueberries

1 cup water

1/4 cup plus 2 Tbsp pure maple syrup

1/4 cup freshly squeezed lemon juice

1 tsp pure vanilla extract


1. The base: Process the almonds in a food processor for about 30 seconds. Add the medjool dates and cacao powder, and process until well combined. The mixture should stick together when you press it between your fingers. It should not be dry and crumbly.

2. Line the bottom (not the sides) of a springform cake tin with baking paper. Press the base mixture into the cake tin, using a large spoon or your fingers. Smooth the top of the mixture. Put the cake tin in the fridge.

3. The filling: To a high-speed blender (or food processor), add -in this order- the water, lemon juice, maple syrup, vanilla, nuts, and berries. Process until smooth. I use the extra large smoothie setting on my Blendtec (4 or 5 times) to reach the desired consistency. Taste the mixture. If you prefer it sweeter, add an additional tablespoon or two of maple syrup.

4. Remove the cake tin from the fridge. Pour the filling into the base, and smooth the top with a spatula. Cover the cake tin (with foil, or a large lid), and put it in the freezer until frozen.

5. Once the cake is frozen, remove it from the freezer. Remove the cover, and the springform section of the cake tin. Place a large plate over the top of the cake, and turn the cake upside down. Remove the base of the cake tin and the baking paper. Place another large plate (or a cake stand) on the base of the cake, then turn the cake over, and remove the first plate. Place the cake in the fridge until you are ready to serve it.

6. Decorate with blueberries (fresh or frozen) prior to serving.

7. Store leftover cake in the fridge.

The Tiny Vegans’ Verdicts
All of the tiny vegans enjoy this cake, including Little Baker (who enjoyed licking the spatula).

Every Monday, I feature a delicious recipe that is enjoyed by my own family- I hope your family enjoys it too.


About Ally
Mamma. Vegan. I blog at Made of Stars.

31 Responses to {Recipe} Blueberry Cheesecake (no-bake, gluten-free)

  1. susykat says:

    Very nice! 🙂

  2. That looks wonderful Ally! That’s one lucky 7-year-old who got that for his birthday. I don’t think my hubby will be making me anything like that for my birthday!! Celeste 🙂

    • Ally says:

      Thanks Celeste!
      I certainly hope that your hubby is planning a nice cake for your birthday. Is it coming up soon? Can you drop some hints? 🙂

  3. Linda says:

    This is gorgeous, Ally! I’m going to keep that in mind for all the Christmas/end-of-year get togethers. It looks so special, but seems reltively easy…if you plan ahead.

    • Ally says:

      Yes, you’ve summed it up nicely. Simple, but requires forward planning. 🙂
      I like your idea. It would be good for Christmas/New Year. If you transport it somewhere, do so while it is still frozen, and refrigerate at your destination (if possible).

  4. Oh wow, I have so many blueberries in the freezer and I know exactly where they’re going!

  5. narf77 says:

    I might be suffering from an overindulgence in booze from yesterdays anniversary celebrations but at least I ate amazing food and this recipe reflects how we vegan’s can now eat gorgeous food that not only satiates our desire to be meat free, but satiates all of our senses as well. No more “soy cheese” (ech!) and HELLO deliciousness :). Thanks to inventive cooks (or should that be un-cooks? 😉 ) like yourself, we get to indulge in decadent treats that are healthy for us and that make our celebrations memorable. I ended up having gorgeous healthy chocolate ice cream with an incredible chocolate Turkish delight mousse yesterday and despite overindulging and having to take it easy today (old habits die hard 😉 ), I know that everything (aside from the booze) that I had yesterday is good for me and won’t make me suffer (too much) for my sins of indulgence. Cheers for this gorgeousness. It’s the stuff that prospective celebration feasts are made of 🙂

  6. Becky says:

    Yum! My babe is only 7 months, but I hope he has such good taste when he’s 7 years!

  7. Sophie33 says:

    Waw, Ally! What a truly Amazing blueberriy cashew cheesecake. Yummmmmmm. 😀😀😃

  8. What a gorgeous looking cake. Yet another reason why I need a high speed blender (-: I do have a question though… what’s the difference between raw cacao powder and cocoa powder?

    • Ally says:

      Hi Catherine!
      Yes, that is a good idea. 🙂 Something to add to your Christmas list, perhaps?
      Basically, raw cacao powder is nutritionally superior to cocoa. Cocoa is highly processed, heat extracted, and usually made from poor-quality chocolate bean varieties. Some brands of cocoa contain added sugar (and milk solids).
      Raw cacao powder is cold-pressed, retaining more antioxidants (apparently!). Cacao is a good source of magnesium. It also contains zinc, iron, calcium, and potassium. I buy an organic, fair-trade certified brand of cacao powder that comes from Peruvian cacao beans.

      Another difference is the price! Raw cacao powder is more expensive than cocoa powder. I buy it in a health food shop. I add it to smoothies, and use it instead of cocoa in recipes.You may find it bitter if you are accustomed to the taste of sweetened cocoa – in this case, you may need to add sweetener if you are using it for a hot chocolate drink, for example. But it also means you use less, as the flavour is stronger and richer.

      I hope that info is useful. 🙂

  9. Xiomara says:

    wow! your blog looks different! I’m loving the purple background and amazingly looking purple cheesecake!! Also, I am glad you are doing so much vegan baking! not having my “own” kitchen since the move makes any cooking attempts a little discouraging. i’ll live a vicarious cooking life through your blog 🙂

    • Ally says:

      Hello! It’s so lovely to hear from you! How are you going? I’ve been wondering how you are since your move.
      I’m a big fan of purple 🙂
      Are you still blogging?

      • Xiomara says:

        I am sooo busy with work, but am trying to get back to a routine. I did blog today which feels exciting!! How are things in Australia?? I want to ask, but I already see so many wonderful things are going with your family through your posts 🙂

  10. juhie says:

    if we dont have blue berries

  11. juhie says:

    then what should we do

Please join the conversation:

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: