Velvety vegan blueberry cheesecake

This cheesecake is all pleasure with none of the guilt!


  • 1 1/2 cup walnuts
  • 1 1/2 tsp ground cinnamon
  • Pinch of salt
  • 6-8 fresh, pitted dates (if dry, soak in hot water for 10 minutes then strain, prior to making the crust)



  1. Soak cashews in a bowl of water for 4-6 hours.
  2. Add walnuts, cinnamon and salt into blender and grind until a fine crumble. Cut the dates into small pieces and add to blender mixture. Blend unti you get a sticky dough.
  3. Line the bottom of an 8-inch / 20 cm springform cake pan with parchment paper and press the dough to the bottom of the cake tin. Place it in the freezer and make the filling.
  4. Rinse the blender. Drain and rinse the cashews and add them to the blender. Add all other ingredients and blend for a few minutes, until very creamy and smooth. Taste, and add more honey / lemon juice / blueberries, if needed.
  5. Take the cake tin from the freezer and pour the filling on top of the crust. Return to the freezer for 4-6 hours until the filling has set.
  6. When the filling has set, take the cake from the freezer and remove the sides of the cake tin carefully. Decorate with the fresh blueberries and let thaw for 15-20 minutes before serving. The cake will remain good in the fridge for a couple of days, for longer periods, store in the freezer.