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Paleo Frozen Blueberry Dairy-Free Cheesecake

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Frozen Blueberry Dairy-Free Cheesecake Recipe

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Dairy-free cheesecake recipes may sound like a culinary contradiction.

Surely, if one wants to experience the magnificent deliciousness of a cheesecake it should be made with its key ingredient — a velvety cream cheese. Right?

Not necessarily.

This frozen blueberry dairy-free cheesecake recipe from The Paleo Kitchen cookbook is sure to win you and/or your cheesecake traditionalist loved ones over.

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You’ll discover that cashews (the creamiest nut of all), when blended with coconut milk, lemon juice and coconut oil, creates a spectacular filling that’s smooth and flavorful but not overly sweet.

Adding the fruity blueberry topping raises the yum factor of this dairy-free cheesecake recipe but any berry topping will work just fine.

Try adding a little lemon zest to your topping to take the taste profile up yet another notch.

Whether you eat it cold or let it sit for 15-20 minutes before serving, this simple yet easy to make dairy-free cheesecake recipe is one you will want to make again and again.

A high powered blender will easily handle whipping the cashews into a smooth cheesecake filling.

Be sure to join our blending-loving tribe for more dessert recipes and tips from Blender Babes and our friends!

Let us know if you try this recipe by rating it in the comments. HAPPY BLENDING! 🙂

Frozen Blueberry Dairy-Free Cheesecake Recipe

Frozen Blueberry Cheesecake

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Course: Dessert
Prep Time: 1 hour
Cook Time: 6 hours
Total Time: 7 hours
12 - 1 slices
Calories: 600kcal
Author: The Paleo Kitchen Cookbook


For the Crust:

  • 2 ∕3 cup raw pecans
  • 1 cup almond butter
  • 1 cup unsweetened shredded coconut
  • ¼ cup softened coconut butter
  • 2 tablespoons organic honey
  • pinch of fine-grain sea salt

For the Filling:

  • 2 cups raw cashews soaked in water for 2+ hours and drained
  • ½ cup melted coconut oil
  • ½ cup organic honey
  • ¼ cup full-fat coconut milk
  • 3 tablespoons freshly squeezed lemon juice
  • 1 teaspoon vanilla extract

For the Topping:

  • 2 cups fresh blueberries plus ½ cup fresh blueberries for garnish
  • 1 ∕3 cup maple syrup


  • Place all crust ingredients into blender.
  • For Blendtec: Pulse for 60 seconds.
  • For Vitamix or any variable speed power blender: Select VARIABLE, speed #1. Turn on machine and quickly increase speed to #10; then to HIGH. Run for 1 min using tamper or until smooth.
  • Place the crust mixture in a springform pan, then press down and smooth it out so that the surface is even all around the pan. Put in the freezer to harden for 2 to 3 hours.
  • When the crust is hard, make the filling:
  • Add the soaked cashews to blender.
  • For Blendtec: Press SMOOTHIE button or Medium speed for 40 seconds.
  • For Vitamix/variable speed blender: Select VARIABLE speed #1. Turn on machine and quickly increase speed to #10/HIGH. Run for 30 seconds using tamper or until smooth.
  • Add the rest of the filling ingredients to the blender and blend on Medium-High until smooth it should resemble a thin nut butter.
  • Pour the filling onto the hardened crust and smooth out the top. Place in the freezer and let settle and firm up for another 2 hours.
  • When filling has firmed up, make the topping:
  • In a small saucepan over medium heat, combine 2 cups of blueberries and the maple syrup and cook for 15 minutes, or until most of the blueberries have burst. Reduce the heat to low and simmer until the mixture has thickened, about 5 minutes.
  • To serve, pour the warm blueberry topping on the top of the cheesecake and garnish individual slices with fresh blueberries. Serve immediately. Store leftovers in an airtight container in the freezer for up to 2 weeks.
  • All done! Enjoy!! Now take a photo, rate it, and share your accomplishments to enter our weekly photo contest! 🙂 Tag @BlenderBabes & #BlenderBabes


1. To make it vegan, you can substitute brown rice syrup for honey.


Serving: 1g | Calories: 600kcal | Carbohydrates: 46.3g | Protein: 8.9g | Fat: 46.7g | Saturated Fat: 21.6g | Polyunsaturated Fat: 4.8g | Trans Fat: 13.5g | Sodium: 55.5mg | Fiber: 8.2g | Sugar: 25.2g


Cashews are one of the most popular ingredients in sweet as well as savory dishes worldwide.

Crunchy, creamy and delicately sweet, the cashew nut is packed with energy, antioxidants, minerals and vitamins that are essential for robust health including manganese, potassium, copper, iron, magnesium, and zinc.

They’re also filled with soluble dietary fiber, health-promoting phyto-chemicals that help protect from diseases and cancers.

Another great benefit of cashews is they’re rich in “heart-friendly” monounsaturated-fatty acids that help lower harmful LDL-cholesterol while increasing good HDL cholesterol in the blood.

A handful of cashew nuts a day in your diet per day will definitely do your body good.

This Frozen Blueberry Dairy-Free Cheesecake recipe is excerpted with permission from The Paleo Kitchen by Julie Bauer and George Bryant. Published by Victory Belt Publishing.

Frozen Blueberry Dairy-Free Cheesecake Recipe
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Tarashaun Hausner
Tarashaun Hausner
Tarashaun Hausner is the founder of Blender Babes®. She credits using a blender daily for helping her heal an unhealthy relationship with food. A passionate advocate for self-care, she is committed to helping others pursue optimal wellness by balancing and healing their bodies and minds. She offers several opportunities to help people improve their health including free challenges and downloads, a gentle whole foods 7 Day Blender Cleanse™ and her holistic mind, body and spirit Slim Down Solution™ Womens Coaching Programs.

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