Raw Blueberry Vegan Cheesecake (100% WFPB SOS-Free)

This recipe is a true showstopper — a cheesecake so creamy and flavorful, you won’t believe it’s raw, vegan, and free of salt, oil, and sugar.

Whether you’re sharing it at a potluck, serving it at a gathering, or treating yourself after a nourishing dinner, this no-bake beauty delivers on taste and health. It’s rich in antioxidants from the blueberries, healthy fats from the walnuts and cashews, and natural sweetness from dates — all while staying aligned with the Whole Food Plant-Based lifestyle.

Ingredients

Crust

• 1 cup raw walnuts

• 1 cup Medjool dates (soft and pitted)

• ½ tsp cinnamon

• Splash of vanilla bean powder or alcohol-free vanilla

Filling

• 2 cups raw cashews (soaked 4+ hours or boiled 10 min, drained)

• 1½ cups blueberries (fresh or thawed wild blueberries)

• ¼ cup fresh lemon juice

• 1–2 tsp lemon zest

• ½ cup date syrup (or blend 5–6 Medjool dates with water)

• ½ tsp vanilla bean powder or alcohol-free vanilla

• ⅓ cup unsweetened soy or oat milk (adjust for blending)

Topping (Optional but Glorious)

• ½ cup blueberries

• 2 Medjool dates

• Splash of lemon juice

Instructions

1. Make the Crust

Add walnuts, dates, cinnamon, and vanilla to a food processor. Pulse until sticky and crumbly. Press firmly into the bottom of a parchment-lined 6- or 7-inch springform pan.

2. Make the Filling

Blend the soaked cashews, blueberries, lemon juice, zest, date syrup, vanilla, and plant milk until silky smooth. Pour the light purple filling over the crust and smooth the surface.

3. Make the Topping

Blend blueberries, dates, and lemon juice into a rich dark purple glaze. Pour over the filling and gently swirl or leave as a glossy layer.

4. Freeze and Serve

Freeze for 4–6 hours or overnight. Thaw for 10–15 minutes before slicing and serving. Store leftovers in the freezer.

Why You’ll Love It 💜

• 100% Whole Food Plant-Based

• Absolutely Salt-Free, Oil-Free, and Sugar-Free

• No refined junk — just real ingredients

• Packed with nutrients and bursting with flavor

• Makes a perfect make-ahead dessert

💡 Pro Tips

• Use wild blueberries for better flavor and deeper color

• Silicone muffin trays = perfect individual mini-cheesecakes

• Want it sweeter? Add 1 more date to your glaze or filling

❤️ Let Me Know What You Think!

Tried this recipe? Tag me on Instagram or drop a comment below — I’d love to hear how yours turned out!

If you’re looking for more 100% whole food, plant-based desserts that are also salt-free, oil-free, and sugar-free (WFPB SOS-free), you’re in the right place. This raw vegan blueberry cheesecake is one of many easy no-bake recipes that prove you don’t need refined ingredients to enjoy indulgent, healthy treats.