As the days get brighter, I always find myself craving fresh, vibrant recipes. And if there’s one thing I love, it’s finding new ways to use our granola — especially in cheesecakes.
This frozen vegan blueberry cheesecake is a real showstopper. It’s smooth, creamy, refreshing, and surprisingly easy to make. The kind of dessert that looks impressive, tastes incredible, and feels perfect for spring and summer gatherings.
The base is rich and nutty, the cheesecake filling is silky and bright with lemon, and the blueberry swirl on top makes it feel extra special. And yes — it tastes every bit as good as it looks.
A little tip: soak your cashews overnight if you can, because that gives the cheesecake its super creamy texture. Forgot to plan ahead? No stress. Just pour boiling water over the cashews and let them sit for an hour. It works beautifully.
If you make this recipe, don’t forget to tag us — I’d love to see your version. And if you need granola for the crust or a crunchy topping, you know where to find us.
Why you will love this recipe
- Creamy, fresh and perfect for warmer days
- Completely vegan and dairy free
- Easy to make ahead for guests or special occasions
- Made with simple, feel-good ingredients
- Delicious with a crunchy granola-style base and fruity blueberry topping
Ingredients
For the base
- 1 cup Medjool dates, pits removed
- 3/4 cup walnuts
- 1/2 cup granola, Signature is my favorite, but you can use any!
- Pinch of salt
For the cheesecake layer
- 2 cups raw cashews, soaked overnight and drained
- 3/4 cup full-fat coconut milk from a can
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1/4 cup lemon juice
- 2 tsp lemon zest
- 1 tsp vanilla extract
For the blueberry layer
- 1 1/2 cups blueberries
- 1 tbsp maple syrup
Method
- Line an 8x8 inch square baking pan or a 9-inch round baking pan with parchment paper. Set aside.
- Add the dates, walnuts, oats and salt to a food processor and blend until the mixture forms a sticky dough. Be careful not to overblend, or it may turn into a ball that is harder to press into the pan.
- Press the base mixture evenly into the bottom of the pan. Place it in the fridge while you prepare the cheesecake layer.
- Add the soaked cashews, coconut milk, melted coconut oil, maple syrup, lemon juice, lemon zest and vanilla extract to a high-speed blender or food processor. Blend until completely smooth and creamy.
- Pour the cheesecake mixture over the base and spread evenly.
- Add the blueberries and maple syrup to a small saucepan over medium heat. Cook for 5 to 10 minutes, stirring regularly, until the mixture thickens into a compote.
- Spoon dollops of the blueberry compote over the cheesecake layer. Use a skewer, chopstick or knife to swirl it through the top for a marbled effect.
- Place the cheesecake in the freezer for at least 4 hours, or overnight for best results.
- Remove from the freezer and let it sit for a few minutes before slicing into bars or slices.
Tips
- Soak the cashews overnight for the smoothest texture
- Short on time? Soak them in boiling water for 1 hour instead
- Let the cheesecake sit briefly before slicing for cleaner cuts
- Top with extra granola before serving if you want more crunch
- Store leftovers in the freezer and let them soften slightly before eating
FAQ
Can I make this vegan blueberry cheesecake ahead of time?
Yes, this is the perfect make-ahead dessert because it needs time to set in the freezer.
Do I really need to soak the cashews?
Yes, soaking helps create that smooth and creamy cheesecake texture. Overnight is best, but hot water works too.
Can I use frozen blueberries?
Yes, frozen blueberries work very well for the compote.
How should I store this cheesecake?
Keep it in the freezer and let it sit at room temperature for a few minutes before serving.