Blueberry Raw Cheesecake

Prep Time: 30min     Cool Time: 3hrs


  • 2c raw cashews, soaked overnight
  • 1 lemon, juice only
  • 1/2c coconut milk (full fat)
  • 2 tbsp organic raw honey or maple syrup
  • 1c blueberries, fresh or frozen
  • 1c dry pitted dates, soaked overnight
  • 1/2 raw almonds or walnuts



  1. Line a round pan with parchment paper and set aside.
  2. Make the crust first by placing the dry pitted dates and almonds (or walnuts) in a food processor and pulse to obtain a sticky mixture. Spread mixture into pan and press it to evenly arrange.
  3. Drain the cashews and place them in a food processor along with lemon juice, coconut milk and raw honey (or maple syrup) until smooth. Pour onto crust and spread evenly.
  4. Put blueberries in a food processor (with 1tbsp of raw honey or maple syrup if desired) and pulse for puree. If you are using frozen berries, allow to thaw for 15-20 mins before pulsing.
  5. Freeze for at least 3 hours. Then enjoy!

NOTE: You can always use more or less fruit or use other fruits as well and I personally prefer maple syrup to sweeten and walnuts in the crust.

Nicole Du Guay