No-Bake Blueberry Cheesecake

No-Bake Blueberry Cheesecake

This cheesecake might demand some effort, but if you've got spare time this weekend, the results are guaranteed to please. Decadent and plant-based, serve it with homemade blueberry compote as the finishing touch.
Serves 8-12
Total Time
5 Hours
For the filling:
200g of cashews
1 tbsp of vanilla extract
270ml of Elmlea Plant Double
1 lemon
4 tbsp of maple syrup
2 tbsp of coconut oil
300g of fresh blueberries
For the base:
5 dates
120g of almonds
80g of walnuts
2 tbsp of coconut oil
For the compote:
300g of blueberries
2 tbsp of caster sugar
1/2 tbsp of cornflour
Step 1

Transfer the cashews to a large mixing bowl and cover with hot water from a kettle. Leave to soften for at least 30 minutes. Then line the base of a 20cm round loose-bottomed cake tin with baking paper.

Step 2

For the base, remove the stones from the dates then add them to a food processor along with the almonds and walnuts. Then transfer the coconut oil to a small bowl, melt in the microwave and add it to the food processor. Process the base ingredients until fine and they hold together in your hands. Transfer the mixture to the prepared cake tin and use your fingers to spread it out evenly across the base, pushing down to compact the mixture.

Step 3

Drain the cashews and add them to a blender along with the vanilla extract, Elmlea Plant Double, zest from the whole lemon, juice from half of the lemon and maple syrup. Again, melt the coconut oil in a microwave then add it to the blender. Blend until smooth, then pour two thirds of the mixture over the nut base. Place the cheesecake in the freezer for 2 hours or until the filling layer is firm.

Step 4

Once you’re ready to add the blueberry layer, blend the remaining cheesecake mixture with the blueberries until smooth. Pour the blueberry layer over the cheesecake and transfer the cheesecake to the freezer for a minimum of 2 hours or overnight.

Step 5

When you’re ready to serve the cheesecake remove it from the freezer and leave it to sit on a worktop for 20-30 minutes to soften slightly

Step 6

Meanwhile to prepare the blueberry compote, add the blueberries to a saucepan on a low/medium heat and cook for 5 minutes. Then stir in the sugar. Next, in a small bowl combine the cornflour with water until smooth, then stir the paste into the pan and simmer for 3-4 minutes.

Step 7

Serve the slices of cheesecake with a topping of the blueberry compote.

Recipe courtesy of

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