Blueberry Cheesecake

40 Minutes

super easy


Looking for a delicious and healthy dessert option that won’t make you feel guilty? Look no further than this vegan blueberry cheesecake! Made with all natural ingredients and packed with antioxidant-rich blueberries, this cheesecake is a guilt-free indulgence. And don’t worry about sacrificing taste – the creamy, tangy filling is the perfect complement to the sweet, tart blueberry topping. Whether you’re a vegan or just looking to cut back on dairy, this cheesecake is sure to satisfy your sweet tooth while still sticking to your healthy lifestyle.

In addition, Blueberries are more than just a tasty snack. Did you know that they are also packed with health benefits? These little blue powerhouses are full of antioxidants, which help protect your body against diseases and cell damage. Additionally, blueberries are known to improve brain function, promote heart health, and even aid in weight loss. Plus, they are also low in calories, making them a guilt-free treat. So the next time you’re looking for a sweet snack, reach for some blueberries and reap the benefits.

Why You’ll Love It 

  • You don’t have to feel guilty indulging in this treat because it’s completely vegan. This means it’s made without any animal products, so you can feel good about the ingredients you’re consuming.
  • It’s dairy-free and gluten-free, making it a great option for those with dietary restrictions.

Recipe Cost Breakdown

      2 ¾ cups soaked cashews: $10.06

      2 cups fresh organic blueberries: $6.2

      ½ cup local honey: $2.88

      4 tbsp fresh lemon juice: $0.64

      1 tbsp vanilla extract: $3.72

      ¾ cup coconut oil: $0.24

      Pomegranate seeds: $3.98

      For the crust and garnish

      ½ cups toasted walnuts: $1.42

      2 tbsp cacao powder: $0.39

      ¾ cups pitted dates: $3.52

      Melted vegan chocolate: $4.99

      Total Cost: $38.58

What You’ll Need

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Adjust Servings
2 ¾ cups soaked cashews
2 cups fresh organic blueberries
½ cup local honey
4 tbsp fresh lemon juice
1 tbsp lemon zest
1 tbsp vanilla extract
¼ tbsp sale
¾ cup coconut oil
Pomegranate seeds to taste
For the crust and garnish
½ cups toasted walnuts
2 tbsp cacao powder
¼ tbsp himalayan salt
¾ cups pitted dates, chopped
Pomegranate seeds
Melted vegan chocolate

Nutritional Information

595 Calories
47 g Total Fat
7 g Fiber
45 g Net Carbs
29 g Sugar
12 g Protein
106 mg Sodium



For the crust

In a high-speed food processor or Vitamix, process all ingredients except dates until ground.
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Little by little, add dates while processing. Consistency should be enough to be held together by hand but still easy to break. If the mixture is too dry, add coconut.
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Press mixture into a paper-lined muffin tray to fill up about ¼ of an inch and set aside in the fridge.
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For the filling

Blend all ingredients in a high-speed food processor or Vitamix except coconut oil until smooth.
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Add coconut oil into mix and blend.
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Sprinkle in pomegranate seeds.
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Pour filling onto the crust and refrigerate until set.
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Sprinkle pomegranate seed and melted chocolate garnish.
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Take a deep breath. Return to grace. Enjoy!
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