Can we talk about the crisp fall weather we’ve been having lately? If you’re looking to fight back fall, grab hold of the last fresh berries of the summer season and whip up this special dairy-free blueberry cheesecake, we found and modified from Bakerita.

We might be low-key enjoying the chill in the air, but we also know that autumn is just a quick disguise for winter, so we’re not trying to coax it along too quickly… but we also may or may not have already indulged in our first pumpkin latte of the season (a baked maple version from Kaldi’s coffee in St. Louis!).

Back to the cheesecake

When we switched to a full-on plant-based lifestyle, finding a viable desserts was one of the hardest things… ice cream, caramel sauce, chocolate, cupcakes, donuts… all of our favorite sweets, including cheesecake, have milk, eggs, or a combination in them!

If you ask us, and the majority of our family members, cheesecake ranks high up in the favorite dessert category, so we wanted it to be among the first plant-based desserts we re-created to fit our new diet. A quick trip to the store made our fruit decision, and thus this dairy-free blueberry cheesecake was born.

Our substitution of sunflower seeds to the crust was initially out of necessity (not having pecans on hand), but they were really complemented by the additional salt and added an extra-summer touch reminiscent of eating sunflower seeds at a ballgame.

We haven’t tried other variations (yet!), but feel free to swap your favorite berry with equal amounts of the fresh and dehydrated blueberries noted below. I’ve been meaning to test it with strawberries, so if you beat us to it, share it on Insta and tag us so we can see how it turns out!

Acai is a natural (literally!) partner for blueberries, but if you don’t have it or if you use a different berry, just make sure to add a little extra to account for the missing acai powder… Alternatively, if you don’t want to deal with the dehydrated berries, you can even skip that part all together and go with a plain cheesecake with the fresh fruit and chia jam on top!

CategoryDessert, Food, Snack

Dairy-Free Blueberry Cheesecake

Yields8 Servings

Sunflower Crust
 ½ cup raw, unsalted sunflower seeds
 ½ cup almond flour
 2 pitted medjool dates
 2 tbsp coconut oil
 1 tsp ground cinnamon
 ½ tsp salt
Dairy-Free Cheesecake
 2 cups raw cashew pieces (soaked in water overnight)
 ½ cup full-fat coconut milk
 ¼ cup coconut oil (melted)
  cup maple syrup or agave nectar
 2 tbsp fresh-squeezed lime juice
 1 tbsp vanilla extract
 2 tbsp dehydrated blueberries
 2 tbsp acai powder
Berry and Chia Jam
 1 cup fresh blueberries
 1 tbsp fresh-squeezed lime juice
 1 tbsp maple syrup or agave nectar
 1 tbsp chia seeds

Prep your Pan
1

We used a regular 8 1/2" x 4 1/2" loaf pan, Bakerita uses a 6" springform pan, you can use either or something else, just be sure to grease or line it with parchment paper accordingly.

Make the Crust
2

In a food processor, pulse all of the crust ingredients until a sticky, well-blended mixture forms. The dates and sunflower seeds should be unrecognizable, but it should have some visible texture (rather than being so pulverized that it becomes a paste).

3

To the prepared loaf or springform pan, dump the crust mixture and press into a thin, flat layer. No need to bring the crust up the sides, it should just be one solid layer.

Make the Cheesecake
4

To the newly emptied food processor, add the (drained) cashews and everything else under the cheesecake section except for the dehydrated fruit/berry powder and blend until well-puréed and silky smooth (scraping down the sides and adding a little more liquid as necessary).

5

To the pan with the crust, pour anywhere from half to 2/3 of the plain cashew cheesecake mixture and tamp the pan on the counter to remove any air bubbles.

6

Return the remaining mixture to the food processor and add the dehydrated berries and acai powder. Blend on high until the blueberries are broken down completely.

7

To the top of the plain cheesecake, layer on the blueberry-acai layer, scraping out the processor and smoothing the top of the cheesecake. If you'd like, feel free to run the handle of a spoon or a skewer through the two cheesecake layers in a circular motion to create a marble effect. Tamp on the countertop once again to remove any air bubbles.

Make the Berry Chia Jam and Finish the Cheesecake
8

Rinse out the food processor bowl and return it to its base. Add all of the jam ingredients and process until the berries break down and a juicy mixture forms. Don't worry about it being fully smooth (some blueberry peels will remain).

9

To the cheesecake, top with the jam mixture and spread evenly.

10

Pop the finished cheesecake into the freezer to set for a few hours or so. When ready to serve, remove to let soften slightly and slice with a knife that's been warmed under hot water. Store in the freezer between helpings (if you can manage not to devour it in one sitting).

Ingredients

Sunflower Crust
 ½ cup raw, unsalted sunflower seeds
 ½ cup almond flour
 2 pitted medjool dates
 2 tbsp coconut oil
 1 tsp ground cinnamon
 ½ tsp salt
Dairy-Free Cheesecake
 2 cups raw cashew pieces (soaked in water overnight)
 ½ cup full-fat coconut milk
 ¼ cup coconut oil (melted)
  cup maple syrup or agave nectar
 2 tbsp fresh-squeezed lime juice
 1 tbsp vanilla extract
 2 tbsp dehydrated blueberries
 2 tbsp acai powder
Berry and Chia Jam
 1 cup fresh blueberries
 1 tbsp fresh-squeezed lime juice
 1 tbsp maple syrup or agave nectar
 1 tbsp chia seeds

Directions

Prep your Pan
1

We used a regular 8 1/2" x 4 1/2" loaf pan, Bakerita uses a 6" springform pan, you can use either or something else, just be sure to grease or line it with parchment paper accordingly.

Make the Crust
2

In a food processor, pulse all of the crust ingredients until a sticky, well-blended mixture forms. The dates and sunflower seeds should be unrecognizable, but it should have some visible texture (rather than being so pulverized that it becomes a paste).

3

To the prepared loaf or springform pan, dump the crust mixture and press into a thin, flat layer. No need to bring the crust up the sides, it should just be one solid layer.

Make the Cheesecake
4

To the newly emptied food processor, add the (drained) cashews and everything else under the cheesecake section except for the dehydrated fruit/berry powder and blend until well-puréed and silky smooth (scraping down the sides and adding a little more liquid as necessary).

5

To the pan with the crust, pour anywhere from half to 2/3 of the plain cashew cheesecake mixture and tamp the pan on the counter to remove any air bubbles.

6

Return the remaining mixture to the food processor and add the dehydrated berries and acai powder. Blend on high until the blueberries are broken down completely.

7

To the top of the plain cheesecake, layer on the blueberry-acai layer, scraping out the processor and smoothing the top of the cheesecake. If you'd like, feel free to run the handle of a spoon or a skewer through the two cheesecake layers in a circular motion to create a marble effect. Tamp on the countertop once again to remove any air bubbles.

Make the Berry Chia Jam and Finish the Cheesecake
8

Rinse out the food processor bowl and return it to its base. Add all of the jam ingredients and process until the berries break down and a juicy mixture forms. Don't worry about it being fully smooth (some blueberry peels will remain).

9

To the cheesecake, top with the jam mixture and spread evenly.

10

Pop the finished cheesecake into the freezer to set for a few hours or so. When ready to serve, remove to let soften slightly and slice with a knife that's been warmed under hot water. Store in the freezer between helpings (if you can manage not to devour it in one sitting).

Dairy-Free, No-Bake Blueberry-Acai Cheesecake
Leave Us a Comment

Recent Posts

Follow us! @smithandian

Something is wrong.
Instagram token error.

Recent Comments