With a few simple ingredients and absolutely no baking required—this tasty Lemon Blueberry Raw Cheesecake is the perfect summertime treat. It’s not only delicious and easy to make, but also gluten free, dairy free, refined sugar free, Paleo and Vegan so everyone can enjoy! 
I’ve been admiring pictures of lovely raw cheesecakes on Instagram and Pinterest for awhile now and thought the long, hot days of late summer would be the perfect time to experiment with a no-bake dessert. This cake is super easy to make—requiring just a few fresh ingredients, some pantry staples, a springform pan and food processor or high speed blender.
I kept the filling of my raw cheesecake pretty traditional using soaked cashews as the base. They create a creamy, rich filling that would trick even the pickiest eaters into thinking that they are indulging in a dairy filled treat. A refrigerator full of fresh local blueberries (rich in antioxidants and also beneficial for brain and heart health) seemed like the perfect addition to this refreshing, no-bake cake and the bright, tart flavor of lemon complimented the berries perfectly! A small amount of honey (or maple syrup for my Vegan friends) and a couple drops of liquid stevia added just the right amount of sweetness and also kept this dessert refined sugar free. Healthy dessert—yes, please!
The consistency of the filling falls somewhere between a traditional cheesecake and an ice cream cake (my childhood favorite), while the crust—made up of mostly almonds, shredded coconut and medjool dates—provides a chewy, macaroon like base that will have your guests (if you’re willing to share) asking for seconds!
The fact that this cake can be prepared and stored in the freezer for several weeks also makes it great for preparing in advance for get-togethers or holidays, serving to last minute house guests or simply having a yummy after dinner treat on hand whenever the mood strikes. Just thaw on the counter for 20 minutes and BAM—a healthy, delicious dessert that’s ready to serve!
- 1 cup slivered almonds, raw, unsalted (or macadamia nuts)
- 1 cup finely shredded coconut, unsweetened
- 4 medjool dates, pitted and soaked in warm water for 10 minutes
- 2 teaspoons coconut oil, softened
- ½ teaspoon pure vanilla extract
- Pinch sea salt
- 2 cups cashews, raw, unsalted and soaked for 4-6 hours
- 1 can coconut milk, full fat
- 1 cup fresh or frozen blueberries, divided
- ⅓ cup honey (or pure maple syrup for vegan)
- 3 tbsp coconut oil, melted
- 2 teaspoons lemon juice (see notes)
- 1 teaspoon lemon extract (see notes)
- ½ teaspoon pure vanilla extract
- 4-5 drops liquid stevia extract
- Pinch sea salt
- Water to blend, if needed
- Blueberries, Lemon zest, Coconut flakes (optional)
- Line a 9-inch springform pan with parchment paper.
- Place crust ingredients in a food processor. Pulse until mixture resembles coarse crumbs that start to stick together into a dough-like consistency (you may need to stop and scrape down the sides a couple of times).
- Spread mixture into prepared pan, pressing down firmly until it fully covers the bottom and is uniform in height. Place in the freezer until filling is ready.
- Place all ingredients, except for ½ cup of blueberries, into a high speed blender or food processor and blend until creamy and smooth. If necessary, gradually add water (about a tablespoon at a time) to assist in blending.
- Add reserved blueberries to mixture and gently stir to distribute. Spread filling on top of prepared crust and spread until even, tapping on counter to get rid of any air bubbles.
- Place in the freezer for 3-4 hours.
- Remove cake from the freezer about half an hour before ready to serve and decorate with fresh berries, lemon zest, coconut flakes, etc.
Paleo, Vegan, Raw, Gluten Free, Grain Free, Dairy Free, Egg Free, Refined Sugar Free
I hope you give this recipe a try! If you do, I’d love for you to leave a comment on this post or share a picture on Instagram with the tag #themodernbuttery. I love hearing from you and seeing your creations!
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Can you swap the stevia with yukon gold?
Hi, Dayna! I’m not sure what yukon gold is? Were you referring to yacon syrup by any chance?
Looks delicious! Such a good replacement for regular cheesecake and it taste amazing!
Thank so much, Jessica!
What a beautiful color!! I love the shot where you can see the blueberry inside the cake 😉
Thanks so much, Sarah! The blueberries do create a great color. That’s my favorite shot as well