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Easy No-Bake Blueberry Cashew Cheesecake with Almond Date Crust

By Beginnerbakes Editorial TeamPublished Apr 23, 2026 | Updated Sep 30, 2026
American 500 mins Beginner-friendlyEasyNo BakeFruit

No-bake blueberry cashew cheesecake with an almond-date crust. Soak the cashews before blending the filling, then chill the assembled cheesecake.

Easy No-Bake Blueberry Cashew Cheesecake with Almond Date Crust
Prep 20 min
Cook 0 min
Total 500 min
Servings 8
Difficulty easy
Cuisine American

Recipe Details

Prep20 min
Cook0 min
Total500 min
Servings8
Difficultyeasy
CuisineAmerican
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Ingredients

Servings 8
  • 1 1/2 cups raw cashews (soaked in hot water for at least 2 hours or overnight, then drained)
  • 1 cup fresh or frozen blueberries (if frozen, thaw before using)
  • 1/4 cup fresh lemon juice (about 1-2 lemons)
  • 1/3 cup maple syrup or agave nectar
  • 1/3 cup coconut oil, melted
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup whole almonds (for crust)
  • 1 cup pitted Medjool dates (about 12 dates)

Instructions

  1. Prepare the almond date crust: Pulse whole almonds in a food processor until finely ground but not almond flour.
  2. Add pitted Medjool dates to the processor and pulse until the mixture sticks together forming a sticky dough.
  3. Press the crust evenly into the bottom of a 7-inch springform pan or similar dish. Refrigerate while making the filling.
  4. Make the blueberry cashew filling: Drain soaked cashews and combine them in a high-speed blender or food processor.
  5. Add blueberries, fresh lemon juice, maple syrup, melted coconut oil, vanilla extract, and salt to the cashews.
  6. Blend on high until completely smooth and creamy, scraping down the sides as needed. Blending may take 2-4 minutes depending on your appliance.
  7. Pour the creamy filling over the crust and spread evenly with a spatula.
  8. Cover the pan with plastic wrap or a lid and refrigerate for at least 4-6 hours until firm enough to slice.
  9. For best results, chill overnight.
  10. To serve, run a knife gently around edges before removing the springform pan ring.
  11. Slice into 8 pieces and enjoy chilled. Store leftovers covered in the refrigerator up to 5 days or freeze for up to 2 months.
Easy No-Bake Blueberry Cashew Cheesecake with Almond Date Crust
Easy No-Bake Blueberry Cashew Cheesecake with Almond Date Crust

Timing and Planning

Timing estimate: 500 minutes elapsed. Includes at least 2 hours soaking the cashews in hot water, 20 minutes preparation and up to 6 hours chilling the assembled cheesecake. A filling that sets in 4 hours shortens the estimate by 2 hours. Overnight soaking/chilling extends the total. Thaw frozen blueberries during the cashew soak. These are planning estimates; use the recipe's doneness, rise and setting cues.

Ingredient Variation

Sunflower-seed crust variation: replace the 1 cup whole almonds with 1 cup raw sunflower seeds and prepare the crust as directed. The filling still contains 1 1/2 cups cashews, so this cheesecake is not nut-free.

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