This no-bake blueberry cheesecake is layered with a gluten-free no-bake cheesecake crust made with an almond/coconut and cacao mixture, then topped with a layered Earl Grey cheesecake and blueberry raw cashew cheesecake fillings. This recipe is dairy-free, refined sugar-free, gluten-free, no-bake, raw, and delicious summer treat!
Blueberry and Earl Grey are a match made in heaven – whether for a gluten-free, vegan tart or this cheesecake. The blueberries are fresh and fruity while the tea provides a smoky, citrusy flavor which, when combined with the cashew cream base, leads to a sumptuous, creamy, yet dairy-free cheesecake.
If you’ve worked with cashew cream desserts before, then you’ll know that the results are thick and creamy and truly decadent. While it doesn’t technically have the same ‘tangy’ flavor provided by cream cheese, I’ve never had a single complaint when serving this vegan blueberry cheesecake to friends and family, and even at events (vegan and non-vegan eaters!).
Unlike traditional cheesecake, this recipe is stored in the freezer and served as a semi-frozen treat – perfect for summer and warmer days. Top with your toppings of choice and serve alone or alongside cream or ice-cream.
The Ingredients
The Crust
- Hazelnuts
- Almonds
- Medjool dates
- Cacao powder – or cocoa powder
- Sea salt – really helps to add dimension and bring out the cacao flavor.
The Cheesecake Filling
- Raw cashew nuts (pre-soaked in boiling water for 60 minutes or overnight in cold water. The long soak will lead to creamier results)
- Frozen or fresh blueberries – depending on what you use, the color of the final blueberry cheesecake will vary.
- Coconut oil
- coconut cream – use homemade or tinned (read notes)
- Sweetener – You could use agave, maple syrup, or honey for a non-vegan option
- Freshly squeezed lemon juice, lemon zest
- Earl grey tea
Decoration (optional)
- Edible flowers
- Frozen berries
The Step By Step Instructions
Place the almonds and the hazelnuts in a food processor and process until you obtain a crumbly flour. Add the rest of the base ingredients and pulse together until well mixed.
If you find that it’s not quite sticky enough, you can add a little extra coconut oil or an additional date. If your dates are a bit dry, then soak them in boiling water for 10 minutes, which will help them become stickier.
Press the crust into the bottom of an 8-inch springform pan and set aside. Use something with a flat base (like the bottom of a glass) to even out the crust.
Rinse the food processor then process the soaked cashew nuts, coconut cream, coconut oil, and maple syrup (or sweetener of choice) until smooth and creamy.
This can take some time as you want it to be creamy and not at all grainy.
Set aside half of the mixture. To one half of the cashew mixture, add the tea leaves and blend until thoroughly incorporated (around a minute), then set aside.
To the other half of the cashew mixture, add the lemon juice and zest and the blueberries. Blend until a smooth, creamy texture is obtained.
Layer the tea mixture evenly onto the base using a spatula, then tap it lightly against the counter a few times, to release any air bubbles and even out the layer.
For even more even layers, then allow the Earl Grey layer to chill in the freezer for a while before pouring over the second layer (if you’re patient enough to wait – which I wasn’t)
Place the cheesecake in the freezer to set properly for at least 4-5 hours. Once set, remove it from the freezer and release the springform pan.
Decorate it with the toppings of our choice, leave to rest for 10-15 minutes, and then slice and serve – enjoy!
How To Serve & Store
As this no-bake blueberry cheesecake is meant to be stored in the freezer, it’s best to allow it to thaw for 15-20 minutes before serving. This also makes it super easy to slice into then return any leftovers to the freezer. You can store it in the freezer for up to two months when properly covered to avoid freezer burn.
Serve this blueberry Earl Grey cheesecake alone or with additional fresh fruits, sprinkles (like shredded coconut) or dairy-free dark chocolate, and even a scoop of vegan ice-cream or possibly some coconut Whipped topping or other dairy-free whipped cream.
Recipe Notes & Variations
- To use the tinned coconut cream, chill a tin of full-fat coconut milk in the fridge overnight. When ready to use, open the tin and scoop out the thick cream – this is what you’ll be using. The remaining liquid can be used in smoothies and other baking recipes.
- The size of the cake tin you use will change the thickness of the cheesecake. Due to the richness of the dessert, I keep it relatively thin. However, feel free to use a smaller tin or increase the amount by 1/3 for each filling layer.
- You can easily adapt this recipe into mini-cheesecakes by separating the mixture into mini dessert rings. The amount you can make will depend on the size of your rings.
- Feel free to adapt the crust to your dietary needs. You can omit the cacao powder for a plain crust, use sunflower seeds for a nut-free version, or even a Graham cracker crust (or using these Healthy Chocolate Digestive Biscuits Recipe minus the chocolate) if preferred.
- You can top the tart with additional blueberry topping compote by simmering blueberries with a little lemon juice (and optionally lemon zest) and sweetener for around 10 minutes. This is also freezer friendly.
- Use a tart tin with a removable base or a springform tin for easy removal.
- If you want a deeper color, feel free to add a little freeze-dried blueberry powder to the top layer.
Related Recipes
- No-Bake Layered Cherry Cheesecake
- Raw Vegan Berry Cheesecake Slices
- Raw Vegan pumpkin pie
- Strawberry, Raspberry, And Goji Berry Tart
- Two-layer Raspberry Peach & Lemon Tart
- Vegan Chocolate Cherry Tart
- Two-layer Vegan Strawberry Tart
- Turmeric Citrus Immune Boosting Tart
- Vegan Red Wine and Mocha Tart Recipe
- Vegan Pistachio, Strawberry & Rose Tart
Check out tons more delicious vegan and gluten-free desserts in the dessert section of the blog!
If you give this no-bake blueberry cheesecake recipe a try, then let me know your thoughts in the comments. Also, feel free to tag me in your recreations @AlphaFoodie.
Earl Grey and Blueberry No-Bake Vegan Cheesecake
Ingredients
Base
- 1/2 cup almonds
- 1/2 cup hazelnuts
- 8-9 medjool dates pitted
- 2 Tbsp raw cacao powder
- 1 Pinch sea salt
Filling
- 2 cups raw cashew nuts pre-soaked in boiling water for 30 minutes or overnight in cold water
- 1/2 cup blueberries frozen or fresh
- 1/2 cup coconut oil melted
- 1/2 cup coconut cream homemade or tinned
- 1/3 cup maple syrup, agave or honey add more if you like it sweeter
- 1/3 cup freshly squeezed lemon juice
- Zest of 1 lemon
- 5 tsp Earl Grey tea
Decoration (optional)
- Edible flowers
- Frozen berries
Instructions
- Place the almonds and the hazelnuts in a food processor and process until you obtain a crumbly flour. Add the rest of the base ingredients and pulse together until well mixed.
- If you find that it's not quite sticky enough, you can add a little extra coconut oil or an additional date. If your dates are a bit dry, then soak them in boiling water for 10 minutes, which will help them become stickier.
- Press the crust into the bottom of an 8-inch springform pan and set aside. Use something with a flat base (like the bottom of a glass) to even out the crust.
- Rinse the food processor then process the soaked cashew nuts, coconut cream, coconut oil, and maple syrup (or sweetener of choice) until smooth and creamy.This can take some time as you want it to be creamy and not at all grainy.
- Set aside half of the mixture. To one half of the cashew mixture, add the tea leaves and blend until thoroughly incorporated (around a minute), then set aside.
- To the other half of the cashew mixture, add the lemon juice and zest and the blueberries. Blend until a smooth, creamy texture is obtained.
- Layer the tea mixture evenly onto the base using a spatula, then tap it lightly against the counter a few times, to release any air bubbles and even out the layer.For even more even layers, then allow the Earl Grey layer to chill in the freezer for a while before pouring over the second layer (if you're patient enough to wait – which I wasn't)
- Place the cheesecake in the freezer to set for at least 4-5 hours properly. Once set, remove it from the freezer and release the springform pan.
- Decorate it with the toppings of our choice, leave to rest for 10-15 minutes, and then slice and serve- enjoy!
How To Serve & Store
- As this no-bake blueberry cheesecake is meant to be stored in the freezer, it's best to allow it to thaw for 15-20 minutes before serving. This also makes it super easy to slice into then return any leftovers to the freezer. You can store it in the freezer for up to two months when properly covered to avoid freezer burn.Serve this blueberry Earl Grey cheesecake alone or with additional fresh fruits, sprinkles (like shredded coconut or dairy-free dark chocolate, and even a scoop of vegan ice-cream or possibly some coconut Whipped topping or other dairy-free whipped cream.
Notes
- To use the tinned coconut cream, chill a tin of full-fat coconut milk in the fridge overnight. When ready to use, open the tin and scoop out the thick cream- this is what you’ll be using. The remaining liquid can be used in smoothies and other baking recipes.
- The size of the cake tin you use will change the thickness of the cheesecake. Due to the richness of the dessert, I keep it relatively thin. However, feel free to use a smaller tin or increase the amount by 1/3 for each filling layer.
- You can easily adapt this recipe into mini-cheesecakes by separating the mixture into mini dessert rings. The amount you can make will depend on the size of your rings.
- Feel free to adapt the crust to your dietary needs. You can omit the cacao powder for a plain crust, use sunflower seeds for a nut-free version, or even a Graham cracker crust (or using these Healthy Chocolate Digestive Biscuits Recipe minus the chocolate) if preferred.
- You can top the tart with additional blueberry topping compote by simmering blueberries with a little lemon juice (and optionally lemon zest) and sweetener for around 10 minutes. This is also freezer friendly.
- Use a tart tin with a removable base or a springform tin for easy removal.
- If you want a deeper color, feel free to add a little freeze-dried blueberry powder to the top layer.
Nutrition
Last night, I made your Earl Grey and Blueberry No-Bake Vegan Cheesecake for my son who can’t have dairy or gluten, and it was SO GOOD! Flavor, texture, and all! And although I initially froze it and served it mostly frozen (like a yummy ice cream cake), I thawed leftovers in the fridge overnight, and it holds up! (I made a different one previously which had to be served frozen or it would be just mush.) So I can keep it in the fridge instead of the freezer, and the texture is perfect! A really satisfying cheesecake substitute–I actually prefer it to the real one I also made! And the flavors were amazing. And it was beautiful! So I decided to come back to your site to find more spectacular recipes! Thanks!
Thank you so much for your comment, Judy. Glad you were happy with the recipe and hoping you will make others too 🙂
This is absolutely beautiful! Do you freeze your blueberries a certain way? Mine never turn out this pretty!
My cashews are soaking as I type! I follow your IG and so glad you have a site with full recipes. This is my first time making any vegan recipes, so I am looking forward to the end result. Hope it tastes as lovely as it looks!
This looks yummy!!
Thanks so much Luca 🙂