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Vegan Blueberry Cheesecake

This spring, treats that have all the taste with none of the guilt are all the rage! Make the most of your springtime festivities with mouthwatering, healthy desserts that are a treat for both your tastebuds and your eyes – like this beautiful Blueberry Cheesecake!

This recipe is rich, creamy and healthy! It’s so simple to make – no cooking, no baking – and is one of my favorite little additions to any spring picnic or dinner party. Feel free to have fun with this one as there is no wrong way to make it! This little beaut always turns out absolutely delicious.


vegan blueberry cheesecake nikki sharp viva glam magazine food


Now to one of my favorite parts: this tasty treat is packed with nutrients and all raw, vegan ingredients to nourish your body. It may feel like you are indulging but this completely irresistible cheesecake actually provides your body with healthy fats, antioxidants, fiber, iron, potassium and many other nutrients your body craves.

So go on, enjoy yourself! This Blueberry Cheesecake is the perfect healthy treat for spring.



1/2 cup almond flour

1/2 cup pitted Medjool dates

tiny pinch of Himalayan pink sea salt



1 1/2 cups cashews (soaked at least 4 hours)

Juice of 2 lemons

1-2 tsp vanilla extract

1/3 cup raw virgin coconut oil

1/3 cup agave or maple syrup

1 cup berries (blueberries)


vegan blueberry cheesecake nikki sharp viva glam magazine food



  1. Mix all crust ingredients in food processor until .≤dough’ forms. Push into the bottom of a spring pan. (Depending on the size, you can make the crust as thick/thin as you like- I recommend thick though!)
  1. Drain water from cashews. Add to food processor with the lemon juice, coconut oil, agave, and vanilla and blueberries. Blend until completely smooth, scraping sides as necessary.
  1. Pour mixture on top of your crust then add cacao nibs, goji berries, or extra berries as a topping and put in freezer for 2 hours. Remove and thaw until a fork goes through easily.



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