Dairy Free, No Bake Blueberry Cheesecake

This is a very different type of cheesecake. It's completely dairy free and almost raw, but doesn't use any dairy replacement products. Instead, the creamy 'cheese' element comes from raw soaked cashews and extra flavour is added with frozen blueberries and maple syrup. You have to try it to believe it!

prep time
cooking time
Recipe by Christie Connelly



160g raw almonds

15 medjool dates, pitted

45g rolled oats*

1 tsp lemon zest

tbsp coconut oil



400g raw cashews

220g blueberries (fresh or frozen, frozen will make the colour deeper)

1/4 tsp salt

1 tsp vanilla bean paste or pure extract

3 tbsp lemon juice

125ml maple syrup

60ml Vitasoy Rice Milk

* Replace the oats with 45g extra almonds to make the Cheesecake gluten free.

You can substitute the rice milk with any of the other soy or oat milks from the Vitasoy range if you prefer.


  1. Place the cashews into a large bowl and cover with lots of cold tap water. Soak overnight (or at least 4 hours), then drain and set aside. Line a 20cm round cake tin with baking paper and set aside.
  2. Put the almonds into a food processor and blitz until very finely chopped. Add the lemon zest, dates, oats and coconut oil and pulse for a minute or two until the mixture sticks together when pinched between two fingers. Press the mixture evenly into the cake tin using a small glass on its side to flatten as firmly as possible.
  3. Wash the food processor bowl and add the drained cashews. Blitz until very finely cut, almost a smooth paste, then add the blueberries, salt, vanilla, lemon juice and maple syrup. Process again until incorporated then drizzle in the Vitasoy Rice Milk through the chute, then the coconut oil and blend until well mixed.
  4. Pour into the cake tin and sprinkle with chia seeds, if using. Place into the fridge for 4 hours until thoroughly chilled, then into the freezer for 1 hour until partially frozen. You can serve it without being frozen, but the texture will be very soft and pudding-like.