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Dairy-Free, No-Bake Blueberry-Acai Cheesecake

Yields8 Servings

Dairy-Free Blueberry Cheesecake

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

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

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).


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

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).


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.


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.


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

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).


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


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).

Nutrition Facts

Servings 8