A velvety no-bake cashew cheesecake layered over a golden pecan crust and finished with a vibrant blueberry topping—perfect for entertaining or treating yourself to something special. This dessert is a luscious celebration of natural ingredients and thoughtful textures, offering a rich, creamy bite that contrasts beautifully with the brightness of fresh fruit.
Ingredient Breakdown
The foundation of this cheesecake lies in its ultra-creamy filling, made possible by cashews soaked overnight. This simple process transforms them into a buttery-soft base, which, when blended with coconut milk, yields a rich and silky texture that rivals traditional dairy-based cheesecakes. The addition of coconut milk not only enhances the creaminess but adds a subtle, exotic undertone that ties all the flavors together.
For the crust, pecans are the star. Naturally buttery and slightly sweet, they’re pulsed into fine crumbs and mixed with just enough coconut oil to bind everything into a firm yet tender base. The coconut oil solidifies as it cools, helping to hold the crust together without overpowering its nutty flavor.
Zest and juice of lemon bring life to the filling, adding both brightness and acidity to balance the richness. The zest enhances aroma while the juice cuts through the creamy texture, keeping each bite fresh and vibrant.
A blend of sugar and honey sweetens the filling gently. The sugar lends structure and sweetness, while the honey adds depth and a delicate floral note. This combination keeps the flavor profile clean but multidimensional.
The final flourish comes in the form of a vivid blueberry topping. Fresh blueberries simmered with lemon and sugar create a rich, glossy sauce with a burst of berry flavor. Once puréed and spread across the cheesecake, it not only adds color and contrast but also an irresistible fruity layer.
Step-by-Step Preparation Guide
Begin by preparing the crust. Finely ground pecans are mixed with sugar and melted coconut oil to form a fragrant, slightly crumbly mixture. Pressed firmly into the base of a springform pan, it’s then baked just until the edges are golden—creating a sturdy yet delicate shell to cradle the filling. Let it cool completely before proceeding.
The filling starts with drained, soaked cashews added to a food processor. Once they’re coarsely chopped, sugar, honey, lemon zest and juice, coconut milk, and vanilla are added. Blending until the mixture becomes incredibly smooth and thick, you’ll notice how the cashews transform into a silky, unified cream. Spread this layer evenly over the cooled crust and place it in the freezer. This chilling step is essential, giving the filling time to firm up and set before adding the topping.
While the cheesecake chills, fresh blueberries are combined with sugar, lemon juice, and zest in a saucepan. As the mixture simmers, the berries soften, collapse, and release their juices, becoming sweet and jammy. Once cooled slightly, the mixture is puréed until smooth and then poured over the cheesecake. Spread gently into a glossy layer. Return the pan to the freezer for at least 45 minutes.
Once fully set, transfer the cheesecake to the refrigerator. This helps the dessert reach the ideal serving temperature—firm enough to slice, yet creamy when bitten into. Unmold the cheesecake just before serving. To ensure clean slices, use a sharp knife rinsed in warm water between each cut.
Recipe Tips
How to soak cashews properly for the creamiest texture
Cover raw cashews with filtered water and soak them overnight, or for at least 6 hours. For a quicker option, simmer them in hot water for 20 minutes, then drain and cool before using.
Getting the crust just right—firm but not hard
Press the crust down firmly with the back of a measuring cup, but don’t over-pack it. This ensures it holds together without becoming too dense.
Blending tips for an ultra-smooth cheesecake filling
Use a high-speed blender or food processor and blend until the mixture is completely smooth—this may take 2–4 minutes. Scrape down the sides often to ensure consistency.
How long to chill for perfect slicing and structure
Freeze for at least 45 minutes to set the layers, then chill in the fridge for an additional hour. This gives the cheesecake structure without making it icy.
Tools and tricks for cleaner slicing every time
Use a thin, sharp knife dipped in hot water and wiped dry before each slice. This prevents the filling from dragging or sticking.
What to Serve With This Recipe
Light herbal teas like chamomile or lemon balm pair beautifully with the cheesecake’s citrus and berry notes. Alternatively, citrus-forward cocktails such as a limoncello spritz or a blueberry gin fizz enhance the dessert’s bright flavors.
For garnishes, fresh mint leaves, a dollop of whipped coconut cream, or a spoonful of mixed berry compote can enhance both presentation and flavor. These subtle additions add texture and aromatic appeal without overwhelming the cheesecake.
For an elegant dessert spread, present this cheesecake alongside a fruit and nut board with dried apricots, toasted almonds, dark chocolate shards, and slivers of fresh figs. The rich, creamy cake plays well with both chewy textures and crisp bites.
Creative Variations
Change up the fruit topping by using raspberries, blackberries, or cherries—each offers a slightly different balance of tartness and sweetness. You can even mix berries for a deeper color and more layered flavor.
To infuse the filling with added personality, swirl in ribbons of lemon curd or mango purée just before freezing. This introduces a visual marbling effect and enhances the tangy, tropical profile.
For the crust, swap pecans with almonds or walnuts, or mix several types of nuts for more complexity. Toasting the nuts beforehand amplifies their aroma and adds richness to the base.
Frequently Asked Questions
Can I use frozen blueberries instead of fresh?
Yes, frozen blueberries work well. No need to thaw them—just simmer a few extra minutes to reduce the additional liquid.
How long does this cheesecake last in the fridge or freezer?
In the fridge, it keeps for up to 5 days. Frozen, it can last up to one month if well-wrapped. Thaw in the fridge before serving.
Can I substitute another sweetener for honey?
Yes, maple syrup or agave nectar can be used in equal amounts. Each will add its own flavor nuance.
Is it possible to make this completely raw and no-bake?
Absolutely. Skip baking the crust and press it directly into the pan. Chill thoroughly before adding the filling to maintain structure.
Creamy, vibrant, and naturally sweet, this blueberry cheesecake is a crowd-pleaser that’s easy to prepare and hard to resist. With a nutty crust, silky cashew filling, and glossy berry finish, it’s a beautiful fusion of flavor and texture that fits any occasion. Whether served at brunch, as a special dessert, or straight from the fridge for a quiet treat, this cheesecake delivers on all fronts.
Ingredients
Crust
1½ cups pecans
2 tablespoons coconut oil
2 tablespoons sugar
Filling
3 cups cashews, soaked overnight in water (see note)
Zest and juice of 1 lemon
¾ cup coconut milk
2 tablespoons honey
3 tablespoons sugar
½ teaspoon pure vanilla extract
Topping
1 pint fresh blueberries
Zest and juice of 1 lemon
2 tablespoons sugar
Instructions
Preheat your oven to 375°F (190°C) and set a springform pan on a parchment-lined baking sheet to catch any drips.
Prepare the Crust:
Begin by adding the pecans to the bowl of a food processor. Pulse them until finely ground, but avoid turning them into a paste. Transfer the ground nuts to a mixing bowl. Wipe out the food processor bowl so it’s ready for the filling.
Mix the sugar into the ground pecans, then drizzle in the coconut oil. Stir until the mixture becomes uniformly moist and holds together when pressed. Pour this nutty crumble into the prepared springform pan and press firmly into an even layer using the bottom of a measuring cup or glass.
Bake for 8 to 9 minutes, or until the edges begin to take on a golden hue and the crust feels set. Set aside to cool completely at room temperature before adding the filling.
Prepare the Filling:
Drain the soaked cashews thoroughly and transfer them to the food processor. Pulse until roughly chopped. Add in the sugar, honey, lemon zest, lemon juice, coconut milk, and vanilla extract. Blend until the mixture is ultra-smooth and creamy, with a thick and luscious consistency.
Spoon the filling over the cooled crust. Use a spatula to smooth the surface evenly. Transfer the pan to the freezer to allow the filling to firm up while you prepare the topping.
Prepare the Topping:
In a medium saucepan, combine the blueberries with the sugar, lemon zest, and lemon juice. Bring the mixture to a simmer over medium heat. Cook gently for 8 to 10 minutes, stirring occasionally, until the berries burst and become soft, releasing their juices.
Carefully transfer the mixture to a blender or food processor and purée until smooth. Pour the blueberry topping over the cheesecake layer and spread it gently to create an even, glossy finish.
Place the cheesecake back in the freezer for at least 45 minutes, allowing it to set fully. Once set, move the cheesecake to the refrigerator and keep chilled until serving time.
To serve, carefully unmold the cheesecake from the springform pan and slice with a sharp knife. For cleaner cuts, rinse the knife with warm water between slices.
Cheesecake with Blueberry Topping Recipe
Ingredients
Crust
- 1½ cups pecans
- 2 tablespoons coconut oil
- 2 tablespoons sugar
Filling
- 3 cups cashews soaked overnight in water (see note)
- Zest and juice of 1 lemon
- ¾ cup coconut milk
- 2 tablespoons honey
- 3 tablespoons sugar
- ½ teaspoon pure vanilla extract
Topping
- 1 pint fresh blueberries
- Zest and juice of 1 lemon
- 2 tablespoons sugar
Instructions
- Preheat your oven to 375°F (190°C) and set a springform pan on a parchment-lined baking sheet to catch any drips.
Prepare the Crust:
- Begin by adding the pecans to the bowl of a food processor. Pulse them until finely ground, but avoid turning them into a paste. Transfer the ground nuts to a mixing bowl. Wipe out the food processor bowl so it’s ready for the filling.
- Mix the sugar into the ground pecans, then drizzle in the coconut oil. Stir until the mixture becomes uniformly moist and holds together when pressed. Pour this nutty crumble into the prepared springform pan and press firmly into an even layer using the bottom of a measuring cup or glass.
- Bake for 8 to 9 minutes, or until the edges begin to take on a golden hue and the crust feels set. Set aside to cool completely at room temperature before adding the filling.
Prepare the Filling:
- Drain the soaked cashews thoroughly and transfer them to the food processor. Pulse until roughly chopped. Add in the sugar, honey, lemon zest, lemon juice, coconut milk, and vanilla extract. Blend until the mixture is ultra-smooth and creamy, with a thick and luscious consistency.
- Spoon the filling over the cooled crust. Use a spatula to smooth the surface evenly. Transfer the pan to the freezer to allow the filling to firm up while you prepare the topping.
Prepare the Topping:
- In a medium saucepan, combine the blueberries with the sugar, lemon zest, and lemon juice. Bring the mixture to a simmer over medium heat. Cook gently for 8 to 10 minutes, stirring occasionally, until the berries burst and become soft, releasing their juices.
- Carefully transfer the mixture to a blender or food processor and purée until smooth. Pour the blueberry topping over the cheesecake layer and spread it gently to create an even, glossy finish.
- Place the cheesecake back in the freezer for at least 45 minutes, allowing it to set fully. Once set, move the cheesecake to the refrigerator and keep chilled until serving time.
- To serve, carefully unmold the cheesecake from the springform pan and slice with a sharp knife. For cleaner cuts, rinse the knife with warm water between slices.
