Blueberry Cashew Cheesecake

a delectable dessert with a nutritious protein pop
blueberry cashew cheesecake
Photo Credit: Lauren Breuer

Do you love a rich, creamy cheesecake but wish you could enjoy a few luscious bites without the added dairy? Wish no more, friends, because you totally can! This cheesecake gets its rich, creamy texture from cashews, which has the added bonus of a nutritious protein pop! The blueberries and orange zest add a nice bright flavour, cutting some of that richness, and stores incredibly well in the freezer, which makes it great to keep on hand for when the craving hits! 

Creamy cashews, two ways! Place cashews in a large bowl and cover completely with water, ensuring that there’s at least an extra inch or two of water above the nuts. Refrigerate overnight. If you’re in a hurry, you can also soften the cashews by covering them with boiling water and leaving them on the counter for a few hours. 


Berry yummy addition! Fresh or frozen berries work well here. If using frozen blueberries, let them thaw in advance. A couple of hours in the fridge, or 30 minutes on the counter should work!


  • 2.5 cups raw cashews, soaked
  • 1 cup blueberries
  • 3 Tbsp lemon juice
  • ¼ cup maple syrup
  • ¼ cup coconut oil
  • 2 tsp cinnamon
  • 1 Tbsp orange zest


  • ½ cup oats
  • ½ cup almond meal (or almonds, or other harder nut)
  • 1 tsp cinnamon
  • 2/3 cup dates
  • 2 Tbsp maple syrup
  • 1 tsp orange zest


  • ½ cup blueberries

Note: If you’d like to go next level decadent, drizzle with a little chocolate! Simply combine ¼ cup chocolate chips with 1 tsp of coconut oil and melt in the microwave or over a double boiler. Once the cheesecake is assembled and has set in the freezer, drizzle to your heart’s content!

No spring-form pan? No problem! This recipe is flexible, so feel free to use your regular old muffin tins (with liners) or go finger-food friendly with mini muffin tins! The baking time remains the same no matter which size you choose.


  1. Add crust ingredients to a food processor or high-powered blender, and combine until very crumbly, but not smooth.
  2. Line your spring-form with parchment and press the crust into the pan. Set aside. 
  3. Strain cashews, discard water, and blend them with the other filling ingredients until very smooth and creamy. Pour filling on top of crust.
  4. Top filling with blueberries.
  5. Freeze for at least 6 hours before serving. You can store it in the freezer or move to the fridge for a few days. If freezing, bring to room temperature for at least 15 minutes before slicing.

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