Raw Blueberry Cheesecake

Andrew Davis

by | Updated: December 3rd, 2016 | Read time: 1 minute

Take the cheese out of cheesecake—what do you get? A healthier, just-as-indulgent dessert that won’t fill you with a factory-sized helping of guilt after splurging on a single slice! The key to creating this creamy concoction is cashews, which are blended into a silky-smooth filling after being processed with coconut oil, vanilla and a few other simple ingredients. Top with a sweet, fruity blueberry layer, then pop this party-pleaser in the freezer to chill. Don’t be surprised when multiple guests request your secret recipe!


Recipe: Raw Blueberry Cheesecake

Crust layer

2 cups slivered almonds
1 cup dates
1/2 cup shredded coconut
Zest of 1/2 a lemon
Juice of 1/2 a lemon

“Cheesecake” layer

2-1/3 cup cashews
1/4 cup coconut oil
1/4 cup agave nectar
1 Tsp. vanilla extract
Juice of 1/2 a lemon

Blueberry layer

1/2 cup blueberries
1/4 cup agave nectar
1/4 cup coconut oil


  1. Spray a baking dish with a healthy non-stick oil.
  2. Combine all crust ingredients in a food processor and pulse; press “dough” evenly into baking dish.
  3. Combine all cheesecake filling ingredients in food processor and blend; spread mixture onto crust.
  4. Combine all blueberry topping ingredients into food processor and pulse; layer mixture over cheesecake layer.
  5. Place assembled cheesecake in the freezer and chill overnight.