Do you love cheesecake, but struggle with all that dairy, sugar, and gluten? Look no further! This raw blueberry version will knock your socks off!

Ingredients for the crust

  • 1/2 cup dates
  • 1/2 cup walnuts (almonds or pecans would work too)

Ingredients for the filling

  • 1 1/2 cups cashews (soaked over night or at least 5 hours)
  • 1 cup blueberries (I used fresh, but you could also use frozen I suppose)
  • 1/4- 1/3 cup coconut oil (melted)
  • 1/4 cup agave
  • 1 tsp. lemon juice


Pour crust ingredients into food processor and pulse until the mixture sticks and holds together. Then place onto pan and form into a crust layer. I made my own shape, but you can put it in any shape you'd like. Even a heart if you'd like!


Place all ingredients of filling in food processor and blend until very smooth.

Pour on top of crust. Smooth out with a spatula, and then put into freezer to set, for at least three hours.

Keep in refrigerator until time to serve. Enjoy!

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