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Easy No-Bake Blueberry Cashew Cheesecake with Almond Date Crust

Name: Easy No-Bake Blueberry Cashew Cheesecake with Almond Date Crust
Prep time: 20 min
Total time: 20 min
Yield: 8 servings
Cuisine: American
Ingredients: 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); replace almonds with sunflower seeds and proceed the same way

By Beginnerbakes Editorial TeamPublished Apr 23, 2026 | Updated Jul 11, 2026

American 20 mins beginner-friendlyeasyno-bakefruitminimal-ingredientsparty

Easy No-Bake Blueberry Cashew Cheesecake with Almond Date Crust with measured ingredients, 20-minute total timing, 8-serving yield, oven settings, and step-by-step instructions.

Prep 20 min

Cook 0 min

Total 20 min

Servings 8

Difficulty easy

Cuisine American

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)
replace almonds with sunflower seeds and proceed the same way

Instructions

Prepare the almond date crust: Pulse whole almonds in a food processor until finely ground but not almond flour.
Add pitted Medjool dates to the processor and pulse until the mixture sticks together forming a sticky dough.
Press the crust evenly into the bottom of a 7-inch springform pan or similar dish. Refrigerate while making the filling.
Make the blueberry cashew filling: Drain soaked cashews and combine them in a high-speed blender or food processor.
Add blueberries, fresh lemon juice, maple syrup, melted coconut oil, vanilla extract, and salt to the cashews.
Blend on high until completely smooth and creamy, scraping down the sides as needed. Blending may take 2-4 minutes depending on your appliance.
Pour the creamy filling over the crust and spread evenly with a spatula.
Cover the pan with plastic wrap or a lid and refrigerate for at least 4-6 hours until firm enough to slice.
For best results, chill overnight.
To serve, run a knife gently around edges before removing the springform pan ring.
Slice into 8 pieces and enjoy chilled. Store leftovers covered in the refrigerator up to 5 days or freeze for up to 2 months.
Nut-Free Option: Substitute almonds with raw sunflower seeds using the same method to make the crust.