No-Bake Layered Blueberry Cheesecake (Gluten Free + Paleo)

This no-bake layered blueberry cheesecake is absolutely going to be a new most-liked around here. It’s difficult to resist the rich and creamy cheesecake layers. Most especially once you add the tangy, jammy blueberry topping!

This no-bake layered blueberry cheesecake is made with soaked cashews which helps them blend super easily into the most luxurious, creamy filling you can imagine. Combined with full-fat canned coconut milk, a bit of coconut oil, maple syrup, lemon juice, and vanilla.

More reason why I love this no-bake layered blueberry cheesecake is that you can store any leftovers in the freezer for a while if you are not serving a crowd.

Always remember It’s important you soak your cashews before you blend them (you can soak overnight or soak them in hot water for 15 minutes before blending). This is because soaking your cashews will give you the creamy consistency you desire for a cashew cheese sauce (instead of a more grainy/chunky sauce which I know you won’t like).

Ingredients

For the crust

• ½ cup raw pecans
• ½ cup almond flour
• 2 pitted dates
• 2 tablespoons coconut oil
• 1 teaspoon cinnamon
• ¼ teaspoon kosher salt

For the cheesecake

• 2 cups raw cashews (soaked before use to give you the creamy consistency you desire to make your no-bake layered blueberry cheesecake)
• ½ cup of canned coconut milkshake.
• ¼ cup coconut oil melted and cooled (it’s preferable to use refined coconut oil if you want no coconut flavor)
• ⅓ cup pure maple syrup.
• 2 tablespoons fresh lemon juice.
• 1 tablespoon vanilla extract or ½ teaspoon vanilla bean powder
• ¼ cup freeze-dried blueberries

For the blueberry layer

• A cup of fresh or frozen blueberries thawed if frozen.
• 1 tablespoon fresh lemon juice.
• 1 tablespoon chia seeds.

How To Make No-Bake Layered Blueberry Cheesecake

1. Firstly grease well your 6 springform pan with coconut oil or line a 6 inches cake pan with strips of parchment paper for easy removal and grease with coconut oil.

2. In a  food processor or a high powered blender (I used a ninja kitchen Nutri blender) add the pecans, almond flour, pitted dates, coconut oil, cinnamon, and salt and pulverize until it comes together into a kind of sticky dough, with small pecan bits remaining. Do not over-blend, or it’ll turn into nut butter! Press the pecan date dough evenly along the rock bottom of the prepared pan.

3. Combine all of the filling ingredients except for the freeze-dried blueberries In the same food processor or high-powered blender and blend for about 2 minutes, or until the mixture is silky smooth and creamy. Scrape down the sides as necessary. If your blender is not a super high powered blender you may need to a little more coconut milk or lemon juice to get it to blend smoothly.

4. If smooth enough, taste the mixture and add more maple syrup, vanilla, or lemon juice, to adjust the sweetness or tartness if desired.

5. If the taste is okay, pour 2/3 of the filling into the prepared pan over the pecan crust. Smooth out the top and tap the pan hard against the counter a few times to release any air bubbles. Place in the freezer.

6, Then add the freeze-dried blueberries to the remaining batter and blend to incorporate. Spread over the plain layer. Return to the freezer.

7. Rinse the blender. Add the fresh blueberries, lemon juice and chia seeds to it. Then blend until smooth, and then pour over the other layers.

8. Place in the freezer for about 3 hours to set or until completely firm before slicing and serving. I will advise you run your knife under hot water to warm it up before cutting the cheesecake with the still-hot (dried) knife.

9. Let them thaw at room temperature for 10-15 minutes before serving or you can serve frozen.

10. Store leftover in the freezer for up to 2 weeks.

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