Blueberry Coconut Vegan Cheesecake

I had to come up with a desserts recipe for school that met a certain dietary restriction so I chose a lactose-free cheesecake. While making my recipe, I realized that it also fell under the raw-vegan, gluten-free, dairy-free, everything free category!! This recipe is actually amazing and I made it for my first time with nothing going wrong. My professor loved them and took some home!  This can definitely be made in a springform pan if preferred, but I prefer the Verrine cups as it helps with portion control and it looks so pretty! Please try and let me know what you think!!

Ingredients (makes 12-18 verrines):

  • 500g cashews, soaked overnight
  • 100g dates
  • 200g walnuts
  • 200g almonds
  • 2g salt
  • 155g sugar
  • 5g cornstarch 
  • 2 lemons
  • 15mL warm water
  • 600g frozen blueberries
  • 90g coconut oil
  • 20mL vanilla extract
  • 100mL coconut milk 
  • 30g sweetened shredded coconut 


  1. Soak cashews overnight. 
  2. To make base, place dates, almonds, walnuts, 5g sugar, and 2g salt in processor and pulse until fully combined (about 5 minutes). Add water if it isn’t grabbing. 
  3. Place crust in verrine cups or springform pan and press down. Place in freezer until ready for use. 
  4. Make blueberry compote. Whisk cornstarch, lemon juice from half of lemon, and warm water into bowl. Warm 300g of blueberries and 35g sugar in a pot over medium heat. Stir for a few minutes until juices begin to release. Add cornstarch and stir for for 2-3 minutes smashing some blueberries. Mixture should thicken. Remove from heat and strain into small bowl. Keep both liquid and solids and set aside. 
  5. To make filling, place cashews, lemon juice, 125g sugar, coconut oil, and vanilla into food processor and process until smooth (7-10min). 
  6. Separate the filling in 3 equal parts. Add coconut milk to one of three mixtures and combine. 
  7. Place one cashew mixture back into processor with 150g blueberries and blend until combined. Set aside.  
  8. Place the last cashew mixture back into processor with remaining 50g blueberries and blend until combined. 
  9. Get date base from freezer. With a piping bag, pipe the most blueberry layer in first, followed by the second blueberry layer, then the coconut layer so it creates an ombré. 
  10. Drop little spoonfuls of blueberry compote on top and swirl around. Place in freezer until semi solid. 
  11. Before serving place reserved blueberry on top with shredded coconut. 

2 thoughts on “Blueberry Coconut Vegan Cheesecake

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