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How to Make Dairy-Free Blueberry Cheesecake

If you're doing your body good by avoiding pasteurized dairy products but you miss eating cheesecake, you'll want to 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. This cheesecake requires some work, but it's definitely worth the effort!

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2 great iPhotos

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


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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:

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One-pound bag frozen blueberries
1/2 cup dates, pitted


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2 great iPhotos

1. To make the crust for this raw blueberry cheesecake, blend macadamia nuts and dates together in a food processor.

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Spread dried coconut over the bottom of a pie plate.

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Press macadamia and date crust onto the coconut; the coconut adds flavor to the crust and prevents it from sticking.

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2. 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.

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3. 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.

4. 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.

2 great iPhotos

2 great iPhotos

5. 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.

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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.

For a printer-friendly version of this recipe, click here:

Raw Blueberry Cheesecake Recipe


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I love making "cheesecakes" from cashews. They surprisingly taste just like the same thing!!! If you want to cut down on the number of nuts you use (because they are expensive and high in calories), try subbing half the nuts for zucchini. It works like a charm, and you don't even taste it in there! Plus you get the extra vitamins and veggies. I made a "Neapolitan" cheesecake using this technique here:

Made this recipe last night after I received your email. It is so good! Very easy to make. I actually used cashews that had been soaking for more than 8 hours. This is a recipe that we will definitely make again!

Just want to thank you for posting the "cheesecake" recipe. I made this for my husband's birthday last week, and we loved it. Planning to make another one this weekend. The kids are off at college so it's just the two of us. We eat smaller meals and rarely have a dessert in the house, but with this recipe, there's no guilt, no sugar hangover, and no sinus cavity full of mucus from my dairy sensitivity! I am transitioning into raw foods, and it is a delight to find a raw dessert. THANK YOU!!!
K Kuhn
Dallas, Texas