Raw Blueberry Cheesecake

Vegan, Gluten-Free, Paleo



  • 1/2 cup hazelnuts
  • 4 Medjool dates
  • 1/4 teaspoon cinnamon
  • Pinch sea salt
  • 1/2 tsp coconut oil, melted


  • 3/4 cup raw cashews, soaked for 8 hours
  • 1/4 cup coconut milk
  • 1.5 tablespoons raw coconut nectar
  • 2 tablespoons lemon juice
  • 1/2 teaspoon lemon zest
  • 2 tablespoons coconut oil, melted
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon sea salt
  • 1/3 cup blueberries


  • 1/4 cup blueberries + extra for garnish


  1. Place a strip of parchment paper on the bottom of a 4 inch springform pan.
  2. For the crust, blend all ingredients in a food processor until you have a sticky dough. Press the dough onto the parchment lined pan. Place in the freezer while you make the filling.
  3. For the filling, blend all of the ingredients in the food processor until you have a smooth, creamy texture. Pour the filling over the crust. Disperse 1/3 cup blueberries throughout the batter.
  4. For the topping, mash 1/4 cup blueberries with a fork. Pour the berries into a strainer and reserve the juice. Spoon the juice on top of the cake and use a sharp utensil to make a swirl pattern. Top with additional blueberries, if desired.
  5.  Let cake set in freezer for 4 hours. Before eating, leave cake at room temperature for 30 minutes.