Blueberry Lemon Cheescake

Laura Hemmington

Vegan Blueberry Lemon Cheesecake

There's more where this came from!


  1. For the base:
  2. · 50g rolled oats
  3. · 8 dates, pitted
  4. · 25g sultanas
  5. · 10g sunflower seeds
  6. · 1 tbsp maple syrup
  7. · Zest of 1 organic, unwaxed lemon
  8. · Pinch of Himalayan pink salt
  9. For the filling:
  10. · 75g cashews (pre-soaked in water for at least an hour)
  11. · 100g fresh blueberries
  12. · 1 tsp maple syrup
  13. · Juice of 1 organic, unwaxed lemon
  14. · Seeds of 2 cardamom pods
  15. To decorate:
  16. · 50g fresh blueberries
  17. · Fresh mint leaves (optional)

A delicious, fruity and smooth cheesecake that’s also delicate and light.

Quick and simple to make, this no-bake healthy vegan cheesecake is sure to impress.

Refined sugar and oil free!


Serves 4 - 6.


  • Begin by making the base. Heat a large pan to a medium temperature and gently toast the oats for about 5 minutes, stirring occasionally. There should be a delicious – but not burning! – aroma.
  • Combine the oats with the rest of the base ingredients in a food processor. Pulse on a low speed until all the ingredients clump together, but retain a nice texture.
  • Line a 10cm flan tin with foil.
  • Scoop out the base mixture and press down evenly into the tin. Place in the freezer.
  • To make the filling, start by processing the cashews until you have a smooth paste. Next, add 50g of blueberries and the remaining filling ingredients to the processor and blitz until combined.
  • To assemble, scatter the other 50g of blueberries over the base and then pour on the filling. Smooth over with the back of a spoon, ensuring it goes right up to the edges of the tin.
  • Freeze, for at least an hour, until needed.


The longer you soak the cashews, the smoother (and easier on your food processor) they will be.

Transfer to the fridge a little while before serving to aid slicing.

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