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Blueberry Vegan Cheesecake

A Vegan Twist on a Classic Fan Favorite

"Because you don't live near a bakery doesn't mean you have to go without cheesecake" -Hedy Lamarr 

There are so many different twists on cheesecake these days. Whether it's different flavors or styles, cheesecake has easily been one of the biggest dessert staples all around. The saddest part about this glorious dessert is that there are many people who aren't able to consume cheesecake because of lactose intolerance or simply don't react well to dairy products. 

In addition to that, classic cheesecake is packed full of refined sugar which is a huge contributor to chronic inflammation in many people. This is why we wanted to create the classic treat with wholesome ingredients that won't make you feel bad later on. You can read more here about the link between sugar and chronic inflammation. 

 We took a fan favorite LivBar - Blueberry Vanilla Kale - and created the base of the cheesecake by combining nuts and dates with the LivBar for the perfect texture. We must warn you though, you will want to eat more than one piece, so proceed with caution. 

Blueberry Vegan Cheesecake


  • 2 c cashews - soaked & drained
  • 1 c full fat coconut milk - or dairy-free milk of choice
  • 1/2 c pure maple syrup
  • 1/2 - 1 fresh lemon - juiced
  • 1 tsp vanilla 
  • 1/2 c of vegan cream cheese such as Kite Hill*
  • 4 c frozen blueberries 
  • 1 tbs maple syrup
  • 1 tsp lemon zest 
  • 1/2 fresh lemon - juiced
  • 1 tbs arrowroot starch


  1. Soak the cashews in boiling water for an hour. You could also soak them overnight but let's be real an hour is a lot more convenient. Drain cashews after soaking.
  2. To create the crust, combine the LivBars and almonds in a food processor and pulse until you reach a fine, crumbly consistency. Add in your dates one by one, pulsing after each date. You will begin to see the mixture bind together. After your dates are added, pour in the almond flour, salt, and pulse until well combined. The mixture should still be crumbly but sticky enough to be able to press into a pan. If the mixture is too dry, try adding 1/2 tbs of water at a time to reach desired consistency.
  3. Lightly grease an 8" springform pan with coconut oil and line the bottom with parchment paper if desired and grease with coconut oil as well. Pour in your crust mixture and press evenly into the bottom of the pan to form the crust. Really pack it in so it holds its shape. Place crust in freezer while you make the filling. 
  4. In a high speed blender or food processor, place your soaked and drained cashews and coconut milk and blend on high speed until it reaches a smooth consistency. It may take a few minutes of blending/scraping the sides so be patient. It took us about 4-5 minutes.
  5. Add your maple syrup, fresh squeezed lemon juice from one lemon, vanilla, and vegan cream cheese. Blend on high until well incorporated and a smooth, silky texture is reached.
  6. Pour mixture into crust that has been in the freezer, and spread evenly. Place cheesecake in the freezer for about 1-2 hours until completely firm. 
  7. To make your blueberry topping, combine the blueberries, maple syrup, lemon zest, and lemon juice in a small saucepan on medium/low heat and cook down until blueberries are thawed and have turned into a sauce-like appearance. Add your arrowroot starch and stir continuously until the topping becomes thick. Remove from heat to let cool. 
  8. Once your blueberry topping has cooled and your cheesecake has set, remove the cheesecake from the freezer and allow to sit out for about 15 minutes to thaw. Remove the sides of the springform pan and place cheesecake on serving dish and pour the blueberry topping over the top of the cheesecake and garnish with fresh lemon zest if desired. You may place the cheesecake back into the freezer to allow the topping to firm up and set, or you may serve immediately. Store the cheesecake in the freezer in an airtight container when not being served.
  • For the crust you can try subbing other nuts or bases, however it has not been tested, same goes for the almond flour. 
  • Almonds will work in place of cashews for the filling, however cashews will provide a creamier texture.