Vegan no-bake blueberry cashew cheesecake

Vegan no-bake blueberry cashew cheesecake with cashews, wild blueberries, walnuts, dates and coconut oil – creamy, fruity and with no baking at all.

At a glance

• Serves 2
• Prep time: 20 min
• No cooking needed
• Total time: 20 min
• Calories: 340 kcal per serving
• Protein: 7 g
• Fat: 26 g
• Carbs: 22 g

Ingredients

• 100 g Medjool dates
• 100 g walnuts
• 200 g cashews
• 150 g wild blueberries
• 4 tbsp melted coconut oil
• 3 tbsp maple syrup
• Juice of 1/2 unwaxed lemon

Method

You’ll need: springform tin · food processor · chopping board · knife · sieve

1. Blitz the walnuts and dates in a food processor until the mixture sticks together. Press it into a springform tin lined with baking paper to make the base and chill.
2. Drain the soaked cashews and blend them with the coconut oil, maple syrup and lemon juice until the cream is smooth.
3. Spread some of the cashew cream over the chilled base and smooth it out.
4. Add the blueberries to the remaining cream and blend again until it's evenly purple. Spread it smoothly over the first layer.
5. Leave the cheesecake to set in the freezer until it's firm enough to slice.
6. Let it thaw slightly before serving, cut it into slices and serve well chilled.

Good to know

A cake like this feels a bit like summer from the freezer. Creamy, fruity and surprisingly satisfying, without feeling heavy.

Swaps

Medjool dates → dried figs (more fibre, less sweet) Maple syrup → date paste (made from whole fruit, fruity sweetness) Cashews → blanched macadamias (creamy) Melted coconut oil → cacao butter (firmer when chilled, mild flavour)

Allergens

Contains tree nuts, mainly cashews and walnuts. Only suitable for young children in an adapted form because of the whole nuts; generally fine in pregnancy as long as all the ingredients are fresh, hygienically prepared and agree with you.

Frequently asked questions

What's in cashews, nutritionally?

Cashews mainly provide unsaturated fats plus magnesium, copper, zinc and iron. They also contain some plant protein and are quite energy-dense.

How do wild blueberries differ from ordinary blueberries?

Wild blueberries often contain more anthocyanins because they're smaller and have more skin in relation to their size. The exact amount varies with the variety, ripeness and processing.

Why do dates or cashews feel heavy for some people?

Dates bring concentrated carbs and fibre, and cashews also bring fat and certain fermentable carbohydrates. Sensitive people sometimes notice this with larger portions.

What's special about the walnuts in this cake?

Walnuts mainly provide polyunsaturated fats, including alpha-linolenic acid, as well as manganese and copper. They also bring nutty bitter notes and polyphenols that pair well with the blueberries.

Is coconut oil nutritionally comparable to olive oil?

Not directly: coconut oil consists mostly of saturated fats, olive oil mainly of monounsaturated fats. Here, coconut oil is mainly there for texture and to help the cake set.

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