Jun 08, 2016

Almost Raw Vegan Blueberry Cheesecake


vegan cheesecake top

In a word: yum. So much yum. This dessert is creamy, luscious decadence at its plant-based finest. Yes, it is nut-based. Yes it is high in fat, with the rich, fatty acids of nuts and seeds, including an abundance of omega-3. Every now and then, I lose my mind and make something this naughty. Don’t shoot me! But I don’t consume huge amounts of this at one time, or any food for that matter. I’ve finally learned how to eat mindfully. What does that mean? It means I’m not shoveling food into my mouth. As Dr. Michael Klaper says in his video Salt, Sugar and Oil: the Good, the Bad and the Ugly, “We have become a nation of shovelers.” And boy, have we ever…

Eating has become such a compulsive habit for so many of us that it’s sometimes hard to slow down and appreciate every single bite. With our over-scheduled lives and insanely busy days, it’s easy to just mindlessly shovel in the food when it’s “time to eat,” instead of listening to our bodies and hearing the call of true hunger. So sit down, take a breath, give thanks and eat slowly when you enjoy this kind of dessert. It makes it all the more special. No, I don’t feel guilty partaking in some small indulgences here and there. But I have conquered my food addictions, I’m close to my ideal weight and I’m eating 99% pure, whole, low-fat foods. 

I used frozen blueberries for the topping in this recipe. Because, sadly, there seemed to have been a blueberry shortage for quite some time this spring in my area. Now they’re back in the markets in abundance so I may just have to make this again using fresh berries—oh, darn it! 🙂 I also used a rather unusual ingredient for me, which is cocoa butter. I decided on this instead of coconut oil to help with the structure and it worked well. What’s the difference in fat content? Nothing. They are both 100% fat. But there is a difference in the saturated fat content with coconut oil being a whopping 92% and cocoa butter weighing in at about 40%. Still high for sure. Keep in mind, cocoa butter is not the same as coconut butter Cocoa butter is from the cocoa bean and is used in making chocolate. This dessert is not something to consume without taking into account its richness. Eat sensibly and enjoy special treats like this as the exception, not the rule. 

Healthy trails,

Helyn Signature





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Almost Raw Vegan Blueberry Cheesecake

Yield: 8 slices

A luscious vegan dessert to savor and enjoy!

What you need for this recipe: A high-speed blender and a food processor.


    ~ for the crust
  • 1 cup walnuts
  • 1 cup pitted medjool dates
  • ½ tsp ground cinnamon
  • ~ for the filling
  • 2 cups raw cashews, soaked at least 5 hours, rinsed and drained
  • ¼ cup hemp seeds
  • ¼ cup cocoa butter
  • ½ cup liquid sweetener of your choice (I used maple syrup)
  • 2 TBS lemon juice
  • 1 tsp vanilla (ground beans or extract)
  • ~ for the topping
  • 2 cups frozen blueberries, thawed
  • 2 TBS fruit-only blueberry preserves
  • 1 TBS tapioca starch + 1 TBS water
  • 1 tsp lemon juice


  1. Place the blueberries, preserves and lemon juice into a saucepan and simmer until hot.
  2. Mix the tapioca with the water so you have a slurry and slowly pour into the mixture, stirring gently until it thickens. Remove from heat and set aside to cool.
  3. Place all crust ingredients in a food processor and process until the mixture forms a sticky mass that holds together when you pinch it.
  4. Line a 6" springform pan with parchment or wax paper.
  5. Press the crust dough into the pan and push it up the sides a bit, as evenly as possible.
  6. Melt the cocoa butter on the stovetop on low, whisking continuously. Heat until just melted. Remove from heat and set aside.
  7. Add the filling ingredients, including the melted cocoa butter, to a high speed blender and blend until smooth. Add small amounts of water if needed to get a smooth texture, scraping down the sides as you go.
  8. Pour over the crust and place in the freezer to set for about 1 hour.
  9. Remove the cake from the freezer, spoon the topping over it and place back into the freezer. Freeze overnight to set.
  10. Remove cake from freezer and unmold it from the springform pan. Wait about 30 minutes before serving so it softens up a bit and keep it frozen to store.
  11. Enjoy!
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20 responses to “Almost Raw Vegan Blueberry Cheesecake”

  1. It does look sinfully delicious! Beautiful photos too. I love a basic nut and date crust making this dessert gluten free as well. Thanks

  2. Sara says:

    Dear Helyn, This is a work of art. It is sooooo pretty! Well done. You are amazing!

  3. Carla Golden says:

    Making this for Chad’s birthday this summer. What a gorgeous cake!

  4. Karen says:

    I thought you no longer used oils (like cocoa butter)…

    • helynskitchen says:

      You’re right, Karen. Did you read my whole post? 99% of the time I am low-fat, no oil, whole food, plant based.

  5. Marcia says:

    Hi, I love your “knowledge”. Do you have a recipe for “cocoa-butter”?

    • helynskitchen says:

      Sorry, Marcia, I don’t. I believe it is quite an extraction process to separate the oil (butter) from the cocoa bean and requires special equipment. 🙂

  6. Dianne Terrasi says:

    I make lotions using cocoa butter. It smells heavenly! Can I use this same cocoa butter for this recipe?

  7. Marci says:

    Would this crust work good for a cooked cheesecake? Would it have a crunch to it like more traditional cheesecakes?

  8. Marci says:

    So between this one and the pear tart crust, which do you think I should try for a cooked cheesecake crust (cooked)

  9. Jan-Marie Glaze says:

    I made this cheesecake for Hubby’s birthday although mine didn’t look as beautiful as yours. My springform pan was too big, so I used a loaf pan. It worked wonderfully and removed easily for cutting. It’s a hit! I’m sure it will make a return on the celebration menu.

  10. Anastasia Blinebury says:

    can you omit the cocoa butter? or sub for another ingredient?

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