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    Home >> Vegan Cheesecake

    Blueberry Lime Cheesecake (Vegan & Paleo)

    Published: Jun 9, 2016 · Modified: Aug 26, 2022 by Emily · This post may contain affiliate links · 269 Comments

    Jump to Recipe

    The viral sensation: BLUEBERRY LIME 'Cheesecake'! Amazingly creamy and delicious without cream cheese, dairy or eggs. 

    6 years and hundreds of reviews later, it's still one of the most popular recipes on my site!  (No-Bake, Gluten-Free, Dairy-Free, Paleo & Vegan)Blueberry Lime Vegan Cheesecake | Pretty Pies

    Purple Desserts: So Pretty!

    Isn't it AMAZING? This gorgeous shade of lavender? And it's 100% natural. Colored with fruit! 

    It's no secret I am a little bit OBSESSED with purple. (I even named my daughter Violet 😉 After witnessing the MAGIC of this blueberry whipped cream (OMG it's GORGEOUS) I had to try more blueberry recipes. Enter: the prettiest purple CHEESECAKE.

    This is NOT a conventional cheesecake filled with refined sugar, bleached flour and dairy. So much healthier! Cheesecake that's secretly good for you. YES.

    I love eating these dairy-free cheesecakes because they make me feel GOOD afterward-- not like I just ate a sugar bomb. Ya know what I mean? This cheesecake is full of PROTEIN, FIBER, and NUTRIENTS. And hello, healthy fats! My body rejoices instead of rebels. 🙂 Love it.

    And that in a nutshell (no pun intended!) is the meaning in Pretty Pies - pretty on the outside, pretty for your insides.

    Blueberry Lime Vegan Cheesecake | Pretty Pies

    The No-Bake Crust

    The crust is one of my absolute favorites. It tastes like a chewy cookie!

    It's made with a mix of nuts and dates and it literally takes less than 5 minutes to make. Awesome!

    Simply pulse together your choice of nuts and pitted dates until sticky crumbles form (careful not to over-process) in a food processor. Then press it into a pan lined with parchment for easy removal. 

    That's it - no baking! No cooking. You can set it in the fridge while you make the filling.

    The Dairy-Free Blueberry Filling

    The cheesecake layers are SO decadent and CREAMY. I promise you won't miss the dairy.

    I actually like vegan cheesecakes better than conventional ones. Plus, you don't have to bake the filling either! Woohoo!

    It's made with the magic of CASHEWS - the ultimate dairy/cream cheese replacer. 

    Cashews have a neutral flavor and buttery taste, and can actually be blended with water into a rich creamy dessert!

    How to Make Vegan Cheesecake 

    To make the filling, you'll need to soak your cashews in a bowl of filtered water for a minimum of 8 hours. Then drain, rinse and shake dry. Soaking helps soften and plump up the cashews as they absorb water. 

    The next part is super simple - blend! You'll need a food processor (I use this one) Or a really good blender.

    Blend until the cashews are completely smooth with no lumps, then scoop out ½ of the mixture onto your crust. 

    Add blueberries to the mixture and blend again. And smooth over the white layer.

    The filling needs to chill to set - about 4-6 hours or until it feels firm to the touch. Then it's ready! So simple!

    Blueberry Lime Vegan Cheesecake | Pretty Pies

    Epic Flavor Pairing

    Blueberry and lime are one of my favorite pairings. They're so complementary and enhance each other's flavor.

    You can add in as much zest as you want to really make the lime flavor shine. Taste and adjust as you go.. (part of the fun of making them.)

    If you haven't tried this flavor combo before, add some lime zest the next time you make blueberry muffins. Sooo good. (Lemon works, too!) Blueberry Lime Vegan Cheesecake | Pretty Pies

    The Viral Sensation

    UPDATE: I had no idea that over 22 MILLION people across the globe would see this video and MILLIONS would visit my website. And now 6 years later, it's STILL one of my most raved about recipes. 

    Thank you for stopping by Pretty Pies! And thank you to Goodful for creating a video of this recipe! 

    If you make this recipe, I'd love to hear from you! Tag me on Insta @emily.likes.food or leave a comment and or rating below!

    Blueberry Lime Vegan Cheesecake | Pretty Pies

    Blueberry Lime Cheesecake {Vegan, GF, Paleo}

    Tangy, creamy, berrylicious no-bake cheesecake you won't believe is healthy!
    4.18 from 28 votes
    Print Pin Rate
    Prep Time: 20 minutes
    Cook Time: 0 minutes
    Total Time: 2 hours 20 minutes
    Servings: 12 slices
    Author: Emily

    Ingredients

    US Customary - Metric

    Crust:

    • ¾ cup walnuts
    • ½ cup almonds
    • 1 cup medjool dates
    • ½ teaspoon ground vanilla beans - or extract
    • Pinch of Himalayan pink salt
    • Splash of water - if needed to help blend

    Cheesecake Layer Ingredients:

    • 2 ¼ cup raw cashews - soaked
    • ¼ to ⅓ cup maple syrup
    • 2 teaspoon vanilla extract
    • ¼ cup lime juice
    • ⅓ cup coconut oil - melted
    • 1 teaspoon lime zest - + more for garnish
    • 1 cup blueberries - + more for garnish

    Instructions

    To make the crust:

    • Pulse ingredients in food processor until sticky crumbles form. Add a splash of water at the end if it needs help sticking. Press crust into a parchment-lined 7" springform pan.

    To make the lime cheesecake layer:

    • The night before, soak cashews in a bowl of water. The next day, drain and rinse. Place cashews in food processor and blend for several minutes until smooth. Scrape down sides and add lime juice, ¼ cup sweetener, zest, & vanilla & blend again. Stream in the melted coconut oil & blend until well combined. Taste and add more sweetener, if needed.
    • Scoop out enough of the cheesecake filling to cover the crust with about ½ to 1 inch of the white layer. Then set in freezer for 30 minutes to firm up.

    To make the blueberry cheesecake layer:

    • Add 1 cup blueberries to the remaining cheesecake in your food processor and blend until smooth. If your blueberries are tart, you may need a couple more teaspoon sweetener.
    • Spread the blueberry layer on top of lime layer and decorate with fresh blueberries and lime zest.
    • Cover with foil and set in the freezer for about 3 hours to firm up and then transfer to the fridge for a couple more hours.

    Notes

    Disclosure: this post contains affiliate links. If you click through and make a purchase, I may earn a small percentage at no additional cost to you.
    I used a 7" springform pan to make this cheesecake tall and pretty. If you use a larger pan, your layers and cake will be flatter/shorter.
    Frozen fruit has a different water content and I'm not sure how it would work in this recipe. But if you do use frozen, thaw it first.
    It should last about a week refrigerated and a month frozen. If frozen, set out at room temp for about 30 minutes.
    Tried this recipe?Tag @emily.likes.food #prettypies!
    « No-Bake Fruit Pizza {Vegan, Paleo}
    Cookie Dough Cheesecake {Vegan} »

    Filed Under: Vegan Cheesecake Tagged With: blueberry, cheesecake, colorful, dairy free, fruit, gluten free, grain-free, holidays, no-bake, paleo, purple, raw, vegan

    About Emily

    Emily is the creative force behind the food blog, Pretty Pies, a destination for people interested in healthier eating, and for those with dietary restrictions and preferences, such as dairy-free, gluten-free and egg-free.

    Emily specializes in healthy desserts that are low-carb, keto, and made with plant-based natural ingredients. She is the author of two cookbooks in the low-carb sweets niche, "PS It's Healthy," and "Yay It' Sugar-Free!"

    Her recipes have reached millions of people across the globe over a 7-year time span, and helped countless readers enjoy delicious desserts without detriment to their health.

    When she's not creating in the kitchen, she loves spending time with her family and petite Goldendoodle, Eevee, spending time in nature, and eating Tex-Mex.

    Reader Interactions

    Comments

    1. Debbie

      June 16, 2016 at 8:49 pm

      I have been waiting for this recipe-. Can't wait to try it once blueberries are in season. 🙂

      Reply
      • Emily

        June 16, 2016 at 8:55 pm

        Hope you enjoy it Debbie ☺️

        Reply
        • Katie chapman

          June 06, 2017 at 6:01 am

          Do you know the calorie content of a slice?

          Reply
          • Emily

            June 06, 2017 at 6:42 am

            I don't have it, but you can paste the URL into MyFitnessPal.com in the recipe tab and get a quick calculation. Just double check that they matched the ingredients correctly 🙂

            Reply
          • Ana Vincenti

            December 06, 2017 at 6:36 pm

            about 284 calories per slice (for 12 slices) 🙂

            Reply
        • Omega

          June 10, 2017 at 8:38 am

          I want to buy one not make it lol

          Reply
          • Kat

            July 09, 2017 at 1:37 pm

            Did a raspberry lime version for family gathering last week, big hit! Blueberry lime chilling now for a dinner party. Looking forward to trying lemon vs. lime and different berry combos! (I made mine in a pie plate...turned out fine!)

            Reply
            • Emily

              July 09, 2017 at 1:40 pm

              Wow, raspberry lime?! Yum, Good idea! Did you take a pic? I'd love to see it Glad it was a hit!

          • Cammile

            October 15, 2020 at 12:38 pm

            5 stars
            Greettings from Brasil! Fabolous ando delicious dor you have fone on this pie ! Just Amazing !

            Reply
            • Emily

              October 15, 2020 at 12:39 pm

              Hello from Texas 🙂 and Thank you!!

        • Jackie

          June 06, 2018 at 2:51 am

          Hi I was wondering are those all the ingredients ? You don’t use any actual cheese ?

          Reply
          • Emily

            June 06, 2018 at 6:56 am

            Yep! No cheese. It's cashew cream cheese 🙂

            Reply
    2. V

      June 20, 2016 at 11:08 pm

      Is it 2 1/4 cup cashews before or after soaking?

      Reply
      • Emily

        June 20, 2016 at 11:22 pm

        Before soaking

        Reply
        • Elena

          May 28, 2017 at 7:07 am

          What is the measure for one cup? How many grams?

          Reply
          • Emily

            May 28, 2017 at 10:58 am

            340 grams according to a quick search google

            Reply
          • Emily

            May 28, 2017 at 2:03 pm

            Sorry, I searched again specifically for cashews and it says 110 grams in 1 cup.

            Reply
    3. Shannon

      July 04, 2016 at 9:51 pm

      I am confused. It says you can't cut it when it's refrigerated, only frozen? How do you serve it? Cut it into slices once frozen and then refrigerate the already cut pieces

      Reply
      • Emily

        July 04, 2016 at 9:55 pm

        I recommend cutting it after has thawed in the fridge for a few hours. It's difficult to slice if it's frozen solid 🙂 sorry for the confusion

        Reply
    4. Tee

      August 23, 2016 at 11:40 pm

      I just made this, and it tastes awesome. It's a nice combination of ingredients. Great recipe.

      Reply
      • Emily

        August 24, 2016 at 7:33 am

        Yay! I'm so happy to hear that. Thanks for the feedback 🙂

        Reply
    5. Tracey

      September 21, 2016 at 12:27 pm

      Where do u use the honey or maple syrup...after?

      Reply
      • Emily

        September 21, 2016 at 12:32 pm

        Where it says add 1/4 cup sweetener (after you blend up the cashews) 🙂

        Reply
      • fandango discounts

        March 22, 2017 at 5:27 am

        Oooh, I've bookmarked this beautiful cake! I love making layer cakes and this looks absolutely delicious. You are so talented! I really love to see what new gem is on your blog each day. 🙂

        Reply
    6. Camryn

      December 31, 2016 at 10:23 pm

      Make me laugh MAO. Since when did cheesecakes
      ever have meat in them. They were ALWAYS vegan.
      Same with gluten free when products NEVER had gluten in them at all.

      Reply
      • Emily

        December 31, 2016 at 10:39 pm

        Lol not meat but animal products-- cream cheese comes from cows

        Reply
      • Tina B

        January 23, 2017 at 5:25 am

        If you use biscuits to make the cheese cake base, it would have gluten in it : )

        I have made a cheese cake like that once and it was a-mazing. I took it to neighbours, but just in case they didn't like it, I also took a shop bought dessert. Everybody loved the cheese cake so much, that the shop bought dessert wasn't even touched and I was asked to make the cheese cake again soon!

        Reply
      • Olivia

        May 06, 2017 at 11:43 am

        Making ME LMAO!! Vegan means no animal products at all. So, in essence, no true *cheese* cake can be vegan.

        I just popped my finished product into the freezer. Used pistachios instead of almonds, and pecans for the walnuts, because I was out. Taste tested the crust- awesome!

        Thanks for the recipe!

        Reply
        • Sondra

          June 20, 2018 at 11:29 am

          Why are people nit-picking? Mock meats and cheeses are a way for vegan people to enjoy the taste and texture without sacrificing their beliefs. So yes, a cheese can be vegan if it’s made without dairy.

          Reply
    7. Jennifer

      February 08, 2017 at 7:36 am

      I love this recipe, it's better than I thought it would be. My first time making a vegan cheesecake and was pleasantly surprised. I am wondering about neutritional facts tho. Do you know them? Thanks for the great recipe!

      Reply
      • Emily

        February 08, 2017 at 7:56 am

        I'm so glad you love it, Jennifer! 🙂 Thanks for taking the time to leave a comment. I'm glad when I can concert a skeptic, lol.

        I don't have the nutritional data but you can go to MyFitnessPal.com and it will analyze it for you.

        Reply
      • Linda

        May 17, 2017 at 8:06 pm

        I think based on a quick calculation of the recipe as written, and based on 12 slices per cake, each slice is approximately 328 calories. I think.

        Reply
    8. Sarah Brianni

      March 24, 2017 at 8:32 am

      Hello my name is Sarah Brianni
      I live in Adelaide / South Australia
      Any way I made this cake tonight ( 24 - 3 - 2017 ) for my family and they loved it.

      I can't believe how yummy it is.
      I loved it too. ❤️❤️❤️❤️ If you have any other vegan cake OR any other vegan things that would be great

      Reply
    9. Karin

      March 26, 2017 at 7:13 pm

      This cheesecake looks amazing! I'm allergic to cashews and coconut. I was wondering if I could substitute them for almonds and another oil?

      Reply
      • Emily

        March 26, 2017 at 7:26 pm

        Thanks Karin!
        I'm so sorry 🙁 those substitutes won't work. The coconut oil is what holds it together (since it solidifies when cold).
        I've heard of someone making almond cream before, but I've never tried it. I'm not sure if they plump up and turn creamy like cashews do.

        Reply
        • Rhonda

          June 06, 2017 at 9:06 am

          I read something about using pistaccios....

          Reply
          • Annabel

            June 16, 2017 at 5:15 am

            Yes someone said they used Pistachio's and pecans and it worked fine!

            Reply
      • Lucie

        July 12, 2017 at 4:56 am

        Pretty sure melted cacao butter would hold it together just fine.

        Reply
        • Emily

          July 12, 2017 at 6:48 am

          Thanks Lucie! I didn't know that.

          Reply
    10. Vrinda

      March 27, 2017 at 9:13 am

      I made this yesterday - served today and I'm reeling from how delicious it was. The best vegan dessert I've made. The best vegan dessert I've eaten.

      Reply
      • Emily

        March 27, 2017 at 9:16 am

        Wow I'm so happy to hear that!! Now I need to make it again Thanks for taking the time to comment. I appreciate it

        Reply
    11. Heather

      March 27, 2017 at 3:10 pm

      My son is anaphylactic to nuts. Any suggestions in an alternative? Love the dates idea.

      Reply
      • Emily

        March 27, 2017 at 3:13 pm

        For the crust, you could try oats or coconut shreds if he tolerates those. I don't have a good replacement for the cashews, although some have made vegan cheesecakes using silken tofu or dayia cream cheese. I've never tried those products myself, so I can't say for sure if they would work the same.. but maybe!

        Reply
      • Bonnie

        August 14, 2017 at 9:34 pm

        Tofutti makes a dairy free version of cream cheese.

        Reply
    12. Linda

      April 12, 2017 at 12:58 am

      Made it and loved it! I did put a lot more lime zest in the top layer as I wanted it to be more tangy. In fact I just put in the whole half of lime with the peel on in addition to juice. I posted a photo of this cake on my social media and everyone is asking for a recipe, so I am spreading the word 🙂 Thank you for a great recipe, will definitely be making this again.
      https://m.facebook.com/photo.php?fbid=10154694724054514&id=733689513&set=a.10151370455779514.1073741825.733689513

      Reply
      • Emily

        April 12, 2017 at 7:11 am

        So glad you loved it!! ☺️ your idea about the lime sounds great! Yum! Did you use a vitamix to blend it?
        I can't seem to get your photo to open, but thanks for sharing! You can tag my fb page Pretty Pies

        Reply
      • Rachel

        September 02, 2019 at 1:34 am

        I'm happy I was reading through the comments before asking my question which was if I can use the whole lime instead of juicing and zesting it.

        Reply
      • JoAnna

        January 22, 2020 at 12:53 am

        5 stars
        I absolutely love this recipe. It is stunning, simple to make and a huge success. I follow it just as written. A favorite go to for a delicious, gorgeous, vegan dessert

        Reply
        • Emily

          January 22, 2020 at 6:51 am

          Thank you so much JoAnna! I’m so happy you love it!

          Reply
    13. Dawn

      April 13, 2017 at 8:12 am

      I'm not a vegan myself, but I believe honey as an ingredient would be considered a vegan sin! This looks amazing! Can't wait to try it.

      Reply
      • Emily

        April 13, 2017 at 8:50 am

        The honey option is for people who are non-vegan and/or Paleo 🙂

        Thanks, Dawn! Hope you enjoy if you get to make it!

        Reply
    14. Alan

      April 18, 2017 at 10:23 pm

      Made it with frozen blueberries and came out fine and yummy. Very rich but healthy at the same time. I like the 3 different textures and taste.

      Reply
      • Emily

        April 18, 2017 at 10:30 pm

        Glad it turned out good with frozen berries! Thanks for the feedback. Enjoy! 🙂

        Reply
    15. Christina

      April 25, 2017 at 5:43 pm

      I found this recipe on Pinterest and tried it out today. I can't believe it looks as good as it does! Can't wait to try the other cakes with avocado that also look amazing. Thanks for the recipes 🙂

      Reply
      • Emily

        April 25, 2017 at 5:50 pm

        Yay! Thanks for taking the time to comment Christina! Hope you enjoy!

        Reply
    16. Kim Liau

      May 04, 2017 at 2:40 am

      What do you meant by melted coconut oil? Thought coconut oil is in liquid form?

      Reply
      • Emily

        May 04, 2017 at 7:10 am

        Kim, coconut oil solidifies below 76 degrees. You must live someplace warm 😉 My oil is always like a firm butter consistency, so I have to melt it into liquid

        Reply
    17. Ellie

      May 04, 2017 at 1:49 pm

      Thanks for this recipe! I'm going to make it as my birthday cake 🙂

      Reply
      • Emily

        May 04, 2017 at 1:59 pm

        Enjoy!! Happy Birthday!

        Reply
    18. Anna

      June 04, 2017 at 1:24 pm

      It looks delicious !
      Which food processor are you using?

      Reply
      • Emily

        June 04, 2017 at 2:14 pm

        Thanks, Anna! I use this one by Cuisinart: http://amzn.to/2qQ7uvT I love it 🙂

        Reply
    19. Ashila

      June 04, 2017 at 5:23 pm

      This cake looks really good, but please stop using cups and give me grams! I'm a perfectionist and a chemist, so I can't work with "cups".. that is not accurate enough.

      So do you happen to have the recipe in grams for me?

      Reply
      • Emily

        June 04, 2017 at 5:28 pm

        I'm sorry I don't 🙁

        Reply
        • Ashila

          June 05, 2017 at 10:55 am

          Aahh well too bad. I'll still definitely give it a try. The cake looks delicious. So thanks for sharing this recipe 🙂

          Reply
      • Barb Thomas

        June 19, 2018 at 8:58 am

        1 cup equals 250 grams

        Reply
    20. Helen

      June 04, 2017 at 6:03 pm

      This tastes as good as it looks. Delicious with the lime keeping it fresh and summery. I am not vegan but I do like to indulge in a healthy dessert - though will confess that I had it with a dollop of cream and it was heavenly.

      Reply
      • Emily

        June 04, 2017 at 6:08 pm

        So glad you enjoyed it Helen! I love how the lime really brightens the flavor 🙂

        Reply
    21. Brianna

      June 04, 2017 at 9:22 pm

      Do you think I could sub strawberries for blueberries and lemon for lime? This looks fantastic and strawberries are in season here.

      Reply
      • Emily

        June 04, 2017 at 9:25 pm

        Definitely! I actually did that combo in this recipe: https://prettypies.com/recipe/strawberries-n-cream-cheesecake-vegan/
        You can add lemon zest to make it more lemony 🙂

        Reply
    22. Lisa

      June 04, 2017 at 10:55 pm

      This looks delicious! I am looking forward to making it. Thanks so much!

      Reply
      • Emily

        June 04, 2017 at 10:59 pm

        Thank you Lisa! Hope you enjoy!

        Reply
    23. Jana

      June 05, 2017 at 2:33 am

      Allergic to coconut ... what can be substituted for this

      Reply
      • Anne

        June 05, 2017 at 11:00 am

        What oil can be used instead of coconut? ?

        Reply
        • Emily

          June 05, 2017 at 11:02 am

          There is no clear sub that I know of. I'm sorry. 🙁 You might look into agar agar or gelatin, but I haven't tried those personally.

          Reply
        • Rhonda

          June 06, 2017 at 9:11 am

          I'm pretty sure you could use grape seed oil or avacado oil, they are the same consistency.

          Reply
          • Emily

            June 06, 2017 at 9:20 am

            Rhonda those will not work. Coconut oil solidifies when refrigerated and that is what holds the cheesecake together. Otherwise it's a big puddle, haha

            Reply
    24. Liz

      June 05, 2017 at 11:51 am

      Nutrition Value? Per serving thanks

      Reply
    25. Jenn

      June 06, 2017 at 12:24 pm

      Hi! Any idea if you could make this recipe into mini cheesecakes?

      Reply
      • Emily

        June 06, 2017 at 12:27 pm

        Absolutely! I have done that many times 🙂 you can make them in a muffin pan or mini springform pans. I recommend using parchment cake wrappers so they're easy to pop out.

        Reply
    26. Bonnie MacEvoy

      June 06, 2017 at 4:51 pm

      Nutrition Facts
      Servings: 12
      Per Serving % Daily Value*
      Calories 353
      Total Fat 24.7g 32%
      Saturated Fat 8g 40%
      Trans Fat 0g
      Cholesterol 0mg 0%
      Sodium 5mg 0%
      Potassium 331mg 7%
      Total Carb 31.3g 10%
      Dietary Fiber 3.4g 12%
      Sugars 20.3g
      Protein 7.2g
      Vitamin A 0% · Vitamin C 6%
      Calcium 3% · Iron 13%
      *Based on a 2,000 calorie diet
      Recipe analyzed by

      Reply
      • Andrea

        June 09, 2017 at 12:03 pm

        Thank you Bonnie, very useful! This information is highly requested now days, a lot of people, like me, use the "macros" for daily basis in order to choose and plan the food they eat for the days, for me is very high in fats (total for the day 40gr) so I will make it for my fam

        Reply
    27. Eve

      June 07, 2017 at 10:24 am

      Hello
      I'm from Finland and I try to change your cups to milligrams. Is it your cup 240 ml or 280ml? The cake looks so good 🙂

      Reply
      • Emily

        June 07, 2017 at 10:38 am

        Hi there! I don't know for sure but I checked my liquid measuring cup and it said 250ml. Dry measurements are slightly less I believe.. maybe that is the 240 ? Hope that helps!

        Reply
        • Eve

          June 07, 2017 at 3:19 pm

          Thanks 🙂 I'll try!

          Reply
    28. Alister

      June 07, 2017 at 8:45 pm

      Looks great
      Any idea what to replace cashews, almonds & dates with For those of us on a fodmap ?
      Cheers
      AL

      Reply
      • Emily

        June 07, 2017 at 8:53 pm

        Hi there! I'm sorry, there isn't a sub for cashews. They are the main component of the recipe.

        I have some nut free recipes, like my Easy Lemon Pie and Raspberry Lemonade Pie that might work for low fodmap. https://prettypies.com/recipe/raspberry-lemonade-pie-vegan-paleo/

        Reply
        • Rose

          August 25, 2017 at 2:09 pm

          My husband looked at my cashew mixture and asked are thise chestnuts? I wonder if that wiuld be an appropriate substitution for cashews. Where I am cashews are expensive, although chestnuts only really available in the fall. Ideas?

          Reply
          • Emily

            August 25, 2017 at 2:12 pm

            I have honestly never had a chestnut, so I can't say. You could try! It might not be as creamy or cheesecake-like, but it might still taste good. Good luck!

            Reply
            • Rose

              August 26, 2017 at 9:51 am

              Just a thought that popped into my head. Wish me luck as I endevour on making my first cashew cheesecake. Now about trying to make cashew cheese....

    29. trinka

      June 10, 2017 at 10:25 am

      I made this and brought it into work for them to try. Most liked it. Said it had a unique taste and textures. I thought it was really good. Would like to know the calories. I will be making it again next week for a rehearsal dinner party. Might try and make 2 of them and see how the blackberries taste. It turned out just like your photo. GREAT RECIPE!!!

      Reply
      • Emily

        June 10, 2017 at 10:31 am

        I'm glad you liked it! Thanks for the feedback! Please let me know how the blackberries turn out! Yum

        One tip on the blackberries.. I would blend those separately in a small blender and strain out the seeds so the texture is smoother.

        For the nutrition facts, Bonnie commented with them the other day. 353 calories I think? Scroll through and you should see it 🙂

        Reply
    30. Erika Tucker

      June 10, 2017 at 11:24 am

      Best dessert ever... thanks for sharing this delicious recipe. Substituted pecans for the walnuts (didn't have them in stock) for the crust and they worked well too.

      Excited to try out your other recipes - cheers to excellent ingredients that contribute to good health.

      Reply
      • Emily

        June 10, 2017 at 11:26 am

        Thanks Erika! So happy to hear you liked it!

        Yes, any nut can be substituted! Pecans sound amazing. I must try that next time.

        Hope you enjoy the recipes

        Reply
    31. Sue

      June 10, 2017 at 1:09 pm

      Just made it. Delicious. Nearly broke my vitamix. It just could not cope with the crust or the nut butter.

      Reply
      • Emily

        June 10, 2017 at 1:16 pm

        Oh no! I would think a vitamix would handle it no problem. I use a basic cuisinart food processor.

        You did soak the cashews first, right? It's not exactly nut butter, but nut... cream? Lol

        I'm glad you thought it was delicious! ☺️

        Reply
        • JoEllen

          June 27, 2017 at 7:49 pm

          I had the same "I nearly broke my Vita Mix" experience.

          Reply
    32. Camille

      June 12, 2017 at 10:40 am

      I made this today - it's in the final freezer stage! My backyard garden is overflowing with strawberries and herbs, so I swapped the blueberry-lime for strawberry-Meyer lemon and added fresh basil. I don't have a final product yet, but the mix was delicious. I happened to have some incredible vanilla from a recent trip to Mexico and the combo of high-quality vanilla with the creamy Meyer lemon is unreal. The basil was a gamble, but it totally paid off. Thank you for this excellent, super easy recipe!

      Reply
      • Emily

        June 12, 2017 at 10:44 am

        Wow that sounds amazing!! Jealous of your Meyer lemons! And basil and Mexican vanilla! Yum!! Please let me know how it turns out post a pic on my facebook page so I can see

        Reply
    33. Lindsay

      June 12, 2017 at 12:17 pm

      I am making this to take as my birthday "cake" to a family celebration tomorrow! I am really excited to see how it turns out! I love that you mentioned how this is a MUCH healthier option than buying or making something with lots of sugar and loads of processed ingredients. That is why I am making it! Just a couple quick questions---How long do the cashews have to actually soak? At least 8 hours? Also, I don't have a food processor yet. Can I use my blender perhaps? Thanks so much!

      Reply
      • Emily

        June 12, 2017 at 12:22 pm

        Hey Lindsay! Some people say they soak only 4 or 6 hours, but I do mine overnight just to be sure. 8 hours is probably plenty.

        If you have a powerful blender that will definitely work for the filling. For the crust, it might work, too! Maybe do short pulses so it doesn't turn into almond butter, ha.

        Let me know how it turns out! Enjoy! And Happy Birthday!!

        Reply
        • Nicki O.

          June 17, 2017 at 5:53 pm

          Hi! When you soak the cashews, so you leave them out on the counter or in the fridge? This is my first time trying this!

          Reply
          • Emily

            June 17, 2017 at 6:43 pm

            I leave mine out on the counter, but covered. 🙂

            Reply
        • Lindsay

          June 22, 2017 at 10:26 am

          Emily, thanks for your sweet response! I made the pie & it was absolutely awesome!! I had a wonderful birthday too! Thanks again!

          Reply
          • Emily

            June 22, 2017 at 10:28 am

            Aww you are so welcome! I'm glad to hear! thanks for taking the time to comment

            Reply
    34. sandi

      June 12, 2017 at 1:18 pm

      Haahahaaa Why would anyone allergic to nuts etc even look at this recipe and try substituting??? just look for another recipe!! Well done for taking time to invent this. I'm not vegan, but just LOVE nuts and good things...I am going to try this just for the great ideas with nuts and dates and creaming cashews...I'm pretty sure I can convert into other tasty things........

      Reply
      • Cara Ziegel

        June 14, 2018 at 4:45 pm

        Agree with sandi - as someone cooking for a family with easily 20 different food allergies and sensitivities, I have no idea why people with nut allergies would ask for a way to make this without nuts when the bulk of the recipe is nuts!

        I made this last year (tho I used a different crust recipe), and my boys and I loved it - but hubby did not. He doesnt like creamy things in general, tho, - not even ice cream! I'm planning to make it again tomorrow, anyways, now that blueberries are back in season!

        Reply
        • Emily

          June 14, 2018 at 6:25 pm

          So glad to hear you loved it!!

          Reply
    35. Satu

      June 12, 2017 at 10:48 pm

      Hi Finnish Eve,

      If you managed to do the measurements in grams, pls share. Would greatly appreciate!
      Will defo try the cake. Sounds delicious thank you!!
      Satu from Finland

      Reply
    36. Yvan Bachev Gnutov

      June 14, 2017 at 7:07 am

      Can I use agave instead of maple syrup

      Reply
      • Emily

        June 14, 2017 at 7:12 am

        Should be fine, although you may need a little more or less depending on how sweet it is.

        Reply
        • Yvan Bachev Gnutov

          June 15, 2017 at 7:52 pm

          Thanks it turned out great, I added blueberry extract rather than vanilla in the blueberry part , more intense flavor.

          Reply
          • Emily

            June 15, 2017 at 7:52 pm

            Oh yum! Good idea!

            Reply
    37. Cara Ziegel

      June 15, 2017 at 7:44 pm

      This showed up on facebook recently - probably why there are so many new posts here. I made it today - i was pretty sure I was going to hate it, but I didnt, I loved it! Everyone in the family ate it!

      I made a few changes because I'm just not that health-oriented lol. I subbed 2 tb coconut oil and 4 tb sugar in place of the dates, and baked the crust for 5 minutes. I added a dash of sweet sherry and a pinch of salt to the filling because I felt like it was missing something. And i threw in an unmeasured amount of sugar (probably 2 tb?) with the blueberries. Oh, and no decorative toppings!

      Thank you!!

      Reply
      • Emily

        June 15, 2017 at 7:48 pm

        The baked crust sounds amazing! I'll have to try that version. I'm glad you liked it Cara!

        Reply
    38. Dana

      June 16, 2017 at 10:30 am

      Hi Emily,
      Can use a blender instead of a food processor, since i don't have one?

      Reply
      • Emily

        June 16, 2017 at 10:36 am

        Possibly... depends on your blender. If it's a good one, I think it would work just fine.

        However, a standard blender may not get the filling as smooth, and might struggle to blend the nuts/dates for the crust.

        If you try with a blender, let me know how it goes! 🙂

        Reply
    39. Afton

      June 16, 2017 at 3:27 pm

      I've got my cashews soaking right now! Making this for my own little Birthday get together I'm having tomorrow. Question for you: would/could one substitute the maple syrup/honey for agave? I'm using maple this time, and we don't eat honey, but I'm just curious to know if it may also work. I think agave tends to be a little more sweet.
      Thanks for sharing this recipe! Excited to try it!

      Reply
      • Emily

        June 16, 2017 at 3:44 pm

        Yay! Enjoy! 🙂
        Yes, agave can be subbed, but I'm not sure of the exact amount. You may need a little less. Taste and adjust, & then add some milk (almond/cashew/etc) to make up for the missing liquid.

        Reply
    40. Darla

      June 18, 2017 at 1:33 pm

      Delicious! And very easy. Thanks for sharing!

      Reply
      • Emily

        June 18, 2017 at 1:34 pm

        Thank you Darla! Appreciate your feedback!

        Reply
    41. Joli

      June 19, 2017 at 4:39 pm

      I only have almonds and cashews on hand, should I make the crust with just almonds or sub some cashews?

      Reply
      • Emily

        June 19, 2017 at 4:42 pm

        Almonds are great! I do just almonds and dates all the time 🙂

        Reply
    42. Aarika

      June 19, 2017 at 8:13 pm

      I'm allergic to dairy and soy, so I was excited when I saw this recipe. All I can say is WOW!! I am blown away by the flavor palette of this vegan cheesecake! I just made it tonight and have only taste tested each layer. OH.EM.GEE!! Seeing I'm, also, allergic to almonds I used more walnuts and added about 5-6 figs (stems removed). I did almost double the zest, did 1 & 1/2 cup blueberries and did a blend of raw honey and Pure Vermont Maple Syrup (a requirement since I'm a Vermonter). I can't wait to sample a piece with the layers together!!

      Reply
      • Emily

        June 19, 2017 at 8:19 pm

        YAY!!! Love getting your feedback! Thank you! Your adjustments sound great! Glad you were able to customize it. Enjoy those layers

        Reply
    43. Isabelle

      June 20, 2017 at 3:22 am

      Hi Emily !
      I cooked this "blueberry lime cheesecake" the last week and I really fall in love with your cake !
      It is amazing, tasty and lovely !
      My family (who is not casein, gluten and egg intolerant like me) also like it. It's a real success and I'm impatient to try an other cake (I salivate at the prospect of trying all your recipes 🙂 ) .
      Thank you very much to share your recipes ! It is so nice to find desserts I can eat and I can really appreciate.

      (I'm sorry if my english is not perfect, I'm from France and I am not used to write in english)

      Reply
      • Emily

        June 20, 2017 at 3:26 am

        I'm SO happy to hear you loved it! Thank you for taking the time to comment. I appreciate it! I hope you enjoy my other recipes as well

        Reply
    44. Vyshali

      June 20, 2017 at 1:14 pm

      Hi emily this is my first cake and i want to make it tomorrow for my hubby birthday i want to know the measurement in grms in previous comments somewhere u told 110grms and in another u told its 240grms . Can u tell me excat in grms ?

      Reply
      • Emily

        June 20, 2017 at 2:19 pm

        Hi there! I'm sorry I'm not sure of the grams. All I know is my liquid measuring cup says 250ml=1 cup. Maybe google can convert it for you?

        Reply
    45. Ann Law

      June 22, 2017 at 5:27 pm

      Would really love to make this recope, but I'm struggling to calculate all the different ingredients from cups to grams.

      It would be super helpful if you could start putting grams for us Europeans as well as your cup measurements.
      Please see link...
      http://www.telegraph.co.uk/food-and-drink/equipment/dear-americans-fed-stupid-cup-measurements/

      Reply
    46. Sarah

      June 23, 2017 at 12:20 am

      Hi Emily,
      I have just made this and its in the fridge as I type (freezer too full to place it in there). I am not a vegan, however I do like experiementing with foods for gut health. For those who are wondering - I made this in individual serves using silicon cupcake moulds and it made 12 perfectly. I used my Ninja Smoothie maker which was very fiddly and required alot of starting, stopping and scraping - but I got there in the end. (may have to invest in a proper foodprocessor). Looking forward to tasting them tonight.

      Thanks for the blog - very interesting to see your combinations for the bases on the different 'cheesecakes' you make.

      Reply
      • Emily

        June 23, 2017 at 8:01 am

        Hey Sarah, Thank you for the info! Good to know! I bet they look really cute in individual servings. Share a picture over at facebook.com/emilysprettypies ! I hope you enjoy them ☺️

        Reply
    47. JoEllen

      June 27, 2017 at 7:55 pm

      I made this for my contribution to a potluck. I was rather embarrassed by the bland flavor of the filling. It looked like the picture but the flavor was overwhelmed by the coconut oil and honey. It never got smooth in my Kitchen-Aid food processor. If eaten in the dark, one could identify a little lime but that was it. I may take those 2 flavors and try another recipe using them.

      Reply
      • Emily

        June 27, 2017 at 8:00 pm

        Sorry it didn't work for you. 🙁
        If you use honey, that can have a strong flavor. A very light wildflower honey might work well. I prefer maple syrup for that very reason- not a fan of the strong flavor of honey.
        I'm not sure what happened with the lime. With plenty of zest, there is quite a bit of lime flavor. Maybe the honey covered it up?

        Reply
    48. Andrea

      June 27, 2017 at 9:10 pm

      Thank you for this fabulous recipe! Loved the flavor, texture, everything! However, I must invest in a food processor Blender didn't work, ended up using a stick blender as well as the mini-chopper attachment that came with it. Took a long time to make but we'll worth it!

      Reply
      • Andrea

        June 27, 2017 at 9:12 pm

        Darn autocorrect, should say well worth it!

        Reply
        • Emily

          June 27, 2017 at 9:41 pm

          Andrea, I'm so glad you loved it! 😉
          Yes, I highly recommend a food processor! It makes it MUCH easier. Here's the one I have: http://amzn.to/2tj66lX It works great!

          Reply
    49. Ella

      June 29, 2017 at 5:55 pm

      Hi Emily:

      I just finished making your delicious looking vegan blueberry cheesecake. I'm happy to see you answer comments so -at the risk of sounding like an idiot- the recipe called for lining the pan with parchment, whereas the video didn't seem to show that. Now that the cake is in the freezer for the next 3 hours, I'm wondering what happens to the paper lining the pan when you serve the cake? Can you remove it before serving?

      Reply
      • Emily

        June 29, 2017 at 5:58 pm

        I use the parchment to lift the cake and gently slide it off onto a cake stand/plate. OR sometimes I leave the parchment under there and trim off the excess. Either way works 🙂
        I hope you enjoy it! Let me know how it turns out.

        Reply
    50. Linda

      June 30, 2017 at 8:45 am

      Hi Emily! I just finished making this recipe. . .and so far. . .so good! My question is. . .do you think it is ok to leave it in the freezer for a couple of days. . .and then place in fridge before serving? I needed to make ahead. Thank you so much for your help!

      Reply
      • Emily

        June 30, 2017 at 8:46 am

        Absolutely! Just allow enough time to thaw 🙂

        Reply
    51. Jerilynn

      June 30, 2017 at 1:05 pm

      I couldn't find raw cashews at my store, so I got some that are roasted. Do I still need to soak them?

      Reply
      • Emily

        June 30, 2017 at 1:08 pm

        Yes, otherwise you'd be making cashew butter instead of cashew cream 🙂

        Reply
        • Jerilynn

          June 30, 2017 at 1:51 pm

          got, it! Thanks,

          Reply
          • Emily

            June 30, 2017 at 1:52 pm

            You are welcome. Hope you enjoy

            Reply
    52. Andreia

      July 09, 2017 at 10:46 am

      Thank you so much for this beautiful work Emily. I'm a dessert lover but always try to be healthy. I just made this amazing cheesecake and it was simply fantastic! I fully recommend, it is quite easy to make. The recipe is very well explained, I followed and now I have a delicious cake exactly like the one in the picture. I will never eat the real and unhealthy cheesecake again. I'm looking forward to try another recipe from you. thanks a lot dear.

      Reply
      • Emily

        July 09, 2017 at 10:54 am

        Yay! Thank you Andreia! you just made my day ☺️ I hope you enjoy your pretty pies!

        Reply
    53. Levi

      July 11, 2017 at 12:52 am

      My sister in law is vegan and Id like to make this for her birthday that's coming up. Is there a substitute for dates in the crust? They have too much sugar in them and some of the family won't be able to eat them due to health reasons. Thanks! This does looks absolutely delicious!

      Reply
      • Emily

        July 11, 2017 at 7:12 am

        Yes there is a sub: 1 Tbs coconut oil. I just made it the other day. I used 2 cups of pecans. Blend up the nuts and coconut oil in your food processor and add a splash of water at the end. Don't forget the salt--makes a big difference 🙂 Hope that helps!

        Reply
    54. Mmybaird

      July 24, 2017 at 10:47 pm

      What kind of food processor do you use? I had to make the crust in several batches using a small electric chopper and a vitamix to make the filling-kind of a pain.
      I am in the middle of making this now and I keep nibbling on the crust!! So good!

      Reply
      • Emily

        July 24, 2017 at 10:53 pm

        It's a cuisinart. Has held up really well. I link to my exact model at prettypies.com/shop
        Oh yes, that crust. I LOVE the crust. I make it just to eat on its own. Press it into a loaf pan lined with parchment, chill and then you can easily cut it into bars. Also delish with coconut and or chocolate chips
        Hope you enjoy the cheesecake!

        Reply
    55. Rachael

      July 28, 2017 at 4:07 pm

      Hi! Wondering how many hours the cashews need to soak for as I put them in water in the morning.

      Reply
      • Emily

        July 28, 2017 at 4:14 pm

        Hi Rachel! Usually about 6 hours is good. They should be plump and very soft.
        You can also soak them in hot water for 2 hours to speed up the process ☺️ I heat mine in a kettle and pour it over the cashews when it reaches a boil. Then leave it to soak.

        Reply
        • Rachael

          July 28, 2017 at 4:40 pm

          Awesome I will try that thanks!

          Reply
    56. kelsbehr

      August 10, 2017 at 9:09 am

      Do you use salted or unsalted nuts in this recipe?

      Reply
      • Emily

        August 10, 2017 at 9:10 am

        Unsalted. I add a dash of salt.

        Reply
    57. Anne

      August 19, 2017 at 9:13 am

      First time i make a vegan cake like this! Taste incredible! hope my family will love it tomorrow;)

      Reply
      • Emily

        August 19, 2017 at 9:15 am

        Yay! Glad you liked it Hope the others will too!

        Reply
    58. Jessica

      August 29, 2017 at 11:31 pm

      The almonds in the crust, should I use raw or roasted?

      Reply
      • Emily

        August 30, 2017 at 5:34 am

        I prefer roasted, but raw will work, too!

        Reply
    59. Sitara

      August 31, 2017 at 2:59 pm

      Just popped one in freezer. I made with frozen strawberries. Didn't find fresh ones. Really hoping it will be good. As I know frozen strawberries has different water content. Finger crossed. Thanks for the recipe. Cheers.

      Reply
      • Emily

        August 31, 2017 at 3:01 pm

        I bet it will still be good! Maybe just a little softer. Hope you enjoy! Let me know how it turns out

        Reply
    60. Sitara

      August 31, 2017 at 4:01 pm

      Thanks. I will update tomorrow.

      Reply
    61. Sitara

      September 01, 2017 at 12:17 pm

      Hi it turned out really yummy. Everyone loved it. Just don't keep it at room temperature for too long.

      Reply
      • Emily

        September 01, 2017 at 12:19 pm

        Yay! So happy everyone loved it and yes, keep chilled or it starts to melt

        Reply
    62. Annabelle

      September 03, 2017 at 2:35 am

      Hi from France ! ! I'm gonna try this recipe but can I make it the day before ? Thanks 😉

      Reply
      • Emily

        September 03, 2017 at 7:16 am

        Yes! It stays fresh several days refrigerated. Enjoy! ☺️
        (Wow, France? Love it!)

        Reply
    63. Inga

      September 08, 2017 at 2:21 pm

      what kind of diameter cake comes out of these products

      Reply
      • Emily

        September 08, 2017 at 2:51 pm

        It is 7" diameter. But you can use anywhere from a 6 to 9" springform pan.

        Reply
    64. Maggy

      September 15, 2017 at 2:55 pm

      Hi there! I was wondering if you could soak the cashews in boiling water for a few hours instead of overnight? I saw that in a recipe somewhere and thought it was from the Goodful video about this one but apparently not. I was thinking about making this tonight.

      Reply
      • Emily

        September 15, 2017 at 2:57 pm

        Yes!! You absolutely can. I discovered that a few months ago. Definite time saver. Bring a pot of water to boil, turn off the heat & add the cashews. Soak for about 2 hours, until they are softened. Hope you enjoy the cheesecake!

        Reply
      • Maggy

        September 15, 2017 at 3:00 pm

        Not for HOURS, oops, but you know what I mean, using the boiling water soaking method 🙂

        Reply
    65. Maggy

      September 15, 2017 at 3:01 pm

      Awesome thank you!!

      Reply
    66. Avia

      September 19, 2017 at 9:59 am

      Hello! I wanna make this cheese cake and I really dislike coconut. I saw you said it cant be replaced but I wondered may it be replaced by a vegan butter?
      Thanks, its looks reallllly good!

      Reply
      • Emily

        September 19, 2017 at 10:03 am

        Hi Avia! I'm not certain about vegan butter since I've never used it before. You would need something that hardens when chilled. You could try palm oil, or what about refined coconut oil (no coconut flavor)

        Reply
    67. Jennifer

      September 20, 2017 at 11:36 am

      Hello! I want to try it but I don't have vanilla extract. What do you think? And would it be still tasty if I use lemon zest instead of lime? (Can't find any at the grocery!!) Thx a lot!!

      Reply
      • Jennifer

        September 20, 2017 at 11:42 am

        Oh and since I don't like to use aluminium foil, do you think it would be a big deal if I don't cover it while it's in the freezer? Or I should try to replace it by something else..? Thank you and I'm very excited to try it . It looks soooo yummy!

        Reply
        • Emily

          September 20, 2017 at 11:45 am

          You don't have to use foil, but I like to cover it so it doesn't form ice crystals on the top.

          Reply
      • Emily

        September 20, 2017 at 11:44 am

        It will still work without vanilla. And lemon works great, too!

        Reply
    68. Ida

      September 21, 2017 at 8:19 pm

      I made this pie two days ago for a dinner party. It was delicious and everyone loved it. There was only one problem. When I put it in the freezer, it was beautifully purple, and when I took it out, it had turned a brownish color. Any idea why this happened and how I can avoid it in the future?

      Reply
      • Emily

        September 21, 2017 at 8:27 pm

        Hi Ida, I'm sorry that happened! So strange. Did you get my email reply yesterday? If not, I can copy it here.

        Reply
        • Rach

          May 01, 2020 at 10:05 pm

          It seems as if every paleo cheesecake or queso uses cashews. I have a daughter who is horribly allergic to cashews. What other nuts CAN I use in place of them? I have almonds and walnuts.

          Reply
          • Emily

            May 01, 2020 at 10:08 pm

            You can try blueberries and all almonds in this recipe: https://prettypies.com/blackberry-cheesecake

            Reply
      • Emily

        September 21, 2017 at 8:27 pm

        But I'm glad it still tastes delicious even if the color was off

        Reply
    69. Ida

      September 21, 2017 at 9:16 pm

      I did not get the email reply.

      Reply
      • Emily

        September 21, 2017 at 9:21 pm

        Oh ok. Well below is the email I sent. Was the inside still purple? I've never heard of the color turning brown and have never experienced that myself. Just the color fading a little bit. :/ I'm sorry.
        __
        Hi Ida!

        I'm sorry that happened. My initial thought is that the color will return when it thaws. The cake will be lighter after it sets because the coconut oil solidifies. Also freezing can dull the color little bit sometimes, but it shouldn't be brown.

        Have you transferred it to the fridge after the initial couple of hours in the freezer for it to thaw some?

        Or was it frozen a long time? Was it wrapped tightly in foil? Were there any changes to the recipe, such as using frozen blueberries?

        After it's thawed in the fridge, take another peek and see how the color looks.

        Another thing is that the top of the cake might have dulled, but the inside should still be a pretty purple.

        I hope it's still pretty for your party! But at least it should still taste good 🙂

        Let me know how it turns out!

        Emily Spain
        PrettyPies.com

        Reply
    70. Ida

      September 21, 2017 at 9:37 pm

      I forgot to put foil on and only remembered after it had been in the freezer about an hour and a half. Maybe that's what happened. The pie was lavender/brown, closer to brown, through and through.I like purple too, so I was disappointed. But no one seemed to notice but me. I also had a lot of lime zest and three circular rows of berries on top, so they obscured the color. I will still make it again because it was so good! Four of my guests were vegan, so they were very appreciative, and the non-vegans loved it too. I served it with fresh whipped coconut milk.

      Reply
      • Emily

        September 21, 2017 at 10:04 pm

        Maybe that was it! I'm sorry about the color. Would be disappointed, too. But I'm glad you and your guests enjoyed the taste. It sounds like you made it look beautiful with the garnishes

        I had some ideas to make it more purple next time:
        - Make sure to use raw cashews, since they are lighter than roasted ones.
        - Make the vanilla layer larger, so there is a higher concentration of blueberries on the top layer.
        - Use clear vanilla extract
        - Keep tightly covered at all times.

        The color also may depend on the type of blueberries you use. I've seen a wide variety of shades of purple all from the same recipe. Adding in some blackberries will make a beautiful magenta/purple color, too!

        Hope that helps! Good luck

        Reply
    71. Kemi

      September 22, 2017 at 11:21 pm

      I can't find raw cashew in any store, can I use roasted cashew?

      Reply
      • Emily

        September 23, 2017 at 9:25 am

        I'm not sure if roasted would work. It may not have the same consistency. I buy my cashews on Amazon ( http://amzn.to/2hq3lqT ) It's cheaper than store-bought, too 🙂

        Reply
        • Kemi

          September 24, 2017 at 12:34 am

          Thanks so much Emily, you are the best!

          Reply
    72. Susan

      October 09, 2017 at 11:20 am

      I just made this, and judging from the batter I licked off the spatula, it's gonna be goooooooood.

      I realized after I had popped it in the freezer that I completely forgot to add the coconut oil, though. I'm guessing that just means it won't gel as well once it cools.

      Reply
      • Emily

        October 09, 2017 at 11:28 am

        Yeah it's going to be more like blueberry pudding! The coconut oil is what holds it together. Hope you still enjoy it though. Maybe serve it in a bowl with the crust crumbled on top

        Reply
    73. Marfha

      October 21, 2017 at 8:12 pm

      Is it really vegan if you use honey? I want to give it a go for a party where there will be a few vegans but I'm concerned about the honey. Is there a good substitute for the honey?

      Reply
      • Emily

        October 21, 2017 at 8:14 pm

        Use pure maple syrup 🙂

        Reply
    74. Kp

      November 12, 2017 at 2:52 pm

      Hi! Making this now... but I have nut butter instead of a cream... and it’s brown in color... what could I have done wrong?:(

      Reply
      • Emily

        November 12, 2017 at 2:54 pm

        Hmm that is strange. Did you soak your cashews? Were they raw or roasted? Were the blueberries fresh? Any changes to the recipe?

        Reply
        • Kp

          November 12, 2017 at 3:19 pm

          To be honest, I did not soak the raw cashews since everyone says that if you use a vitamix, then that step isn’t necessary... maybe it was?! They are raw cashews and I haven’t added the blueberries yet since I didn’t think it looked right... they are fresh blueberries 🙂

          Reply
    75. Gill

      November 17, 2017 at 6:37 am

      Hi I’ve just made this cheesecake but the top layer doesn’t look purple did you add food colouring

      Reply
      • Emily

        November 17, 2017 at 6:41 am

        No food coloring. I'm sorry the color didn't turn out the way you wanted. It seems that everyone's cakes are a little different, maybe because of different varieties of blueberries. ?
        Did you cover it tightly in foil before freezing? Follow the recipe exactly? Was your maple syrup the dark kind? Those factors can affect the color. Hope you still enjoy the taste! 🙂

        Reply
        • Emma

          December 23, 2017 at 10:13 am

          I also thought mine wasn't as purple as I liked, but I added a few more blueberries and it brightened up very nicely!

          Reply
    76. Elise

      December 09, 2017 at 6:59 am

      I’m looking to make this as a gift for the trainers at the gym I go too, I was thinking of making the same amount but In muffin trays to make mini individual ones (mainly so I can steal a few slices haha), would this work? If so what other flavours can you recommend apart from the blueberries so I can do a mixture of flavours 🙂 Elise x

      Reply
      • Emily

        December 09, 2017 at 7:15 am

        Yes a muffin tin works great! I have done that many times. I use a silicone muffin pan for easy removal.

        A great swap for blueberry is strawberry, but I would reduce the lime juice by 1 Tbs, since they have more juice than blueberries. You could also do mango or cherry! Or leave it as key lime and add more lime zest. It's fun to decorate with berries or pomegranate on top, or even a chocolate drizzle. Get creative 😉 Hope you all enjoy!

        Reply
        • Elise

          December 11, 2017 at 12:42 am

          Perfect, sounds great! Can’t wait to make these, can I ask how many individual ones you get out of this amount of mixture?

          Reply
          • Emily

            December 11, 2017 at 6:52 am

            About 10 🙂

            Reply
    77. Melinda

      December 19, 2017 at 10:56 am

      i made this last weekend and it came out great. I replaced strawberries for the blueberries and it still came out great. Also, I recommend serving the pie the next day as the flavors really do marinate and come through over the night. I am going to try the key lime cheesecake for XMAS! Love the recipes and the website. Thanks!

      Reply
      • Emily

        December 19, 2017 at 11:01 am

        So glad you enjoyed it The Key Lime Cheesecake is definitely one of my favorites. Hope you love it, too! Merry Christmas!

        Reply
    78. Melinda

      December 19, 2017 at 10:57 am

      i made this last weekend and it came out great. I replaced strawberries for the blueberries. Also, I recommend serving the pie the next day as the flavors really do marinate and taste better the next day. I am going to try the key lime cheesecake for XMAS! Love the recipes and the website. Thanks!

      Reply
    79. Emma

      December 23, 2017 at 10:09 am

      Hi Emily,

      Thanks so much for this recipe! I just prepared it for my family for our Christmas dinner dessert, and it is now chilling in the Freezer! I think it turned out well!!

      Just a word of wisdom to anyone out there who might be dreaming of making this with a high power BLENDER instead of a food processor (as I did). It is kind of possible, but it takes FOREVER, with a lot of tamping and pulsing, and it is difficult to get the smooth texture you really should have for this recipe. I added in a little extra lime juice, sweetener and coconut oil to help it blend. I would also recommend next time starting with ground almonds for the base, not whole almonds (just for the Blender folk!!)
      Bottom line, if you could possibly buy, borrow or steal a food processor, you will do a lot better and save yourself a lot of hassle!

      Emma
      (Who is dreaming of owning a food processor!)

      Reply
      • Emily

        December 23, 2017 at 12:00 pm

        Hi Emma! Thanks for sharing all your tips! Those will be helpful for the blender folks Yeah a good processor makes it really quick and easy. Glad you got it to work though.

        Hope you and your family enjoy it!! Merry Christmas ❤️

        Reply
    80. Daphne

      December 24, 2017 at 2:22 am

      Hi Emily,

      First, thanks so much for this beautiful cake recipe. I made it last night as our Xmas cake and it turns out perfect. Just wonder which kind coconut oil you using for this cake, I’m using extra virgin coconut oil and the coconut aroma is strong. Thanks.

      Merry Christmas to you & your family! ❤️

      Reply
      • Emily

        December 24, 2017 at 6:51 am

        Hi Daphne! You are so welcome! 🙂

        I use Nutiva brand virgin coconut oil. You can see the exact products I use on my Shop page (prettypies.com/shop)

        Some brands have a stronger taste than others. Buy if you're not a fan of coconut flavor, you can use refined coconut oil, which has no aroma or taste.

        Hope you enjoy! Merry Christmas to you 🙂

        Reply
    81. Rachel

      December 25, 2017 at 4:49 am

      Not just an easy-to-make recipe - with ingredients I managed to have at hand! - but it's also so beautiful to look at, and so fresh and yummy! I really particularly loved the crust - my friend was astonished it held together without any sort of butter or water. A massive hit at the party I took this to!

      Reply
      • Emily

        December 25, 2017 at 6:15 am

        Wonderful! So happy to hear that! Thank you for taking the time to comment.

        I love the crust too. Sometimes I eat it by itself as energy bites

        Reply
    82. Yana

      December 27, 2017 at 5:59 am

      I made this for Christmas and honestly it was alright. All of my non-vegan family ate it, but none of them though it was really good. You can tell when someone takes a bite and it takes them a while to say anything regarding the taste and then they end up being nice and try to sugar coat that they liked it. I got asked if I put yogurt in it. I don't think it's the recipe that is the problem as I have made a similar 'cheesecake' before but with cacao powder and peanut butter layers and everyone really liked it (no yogurt resemblance there). I guess I will stay away from putting fruit into these kind of cakes. All in all it's not a bad tasting cake, just not something I would make for an occasion as a crowd pleaser.

      Reply
      • Emily

        December 27, 2017 at 7:25 am

        I'm sorry it didn't turn out the way you hoped. 🙁

        Sometimes the flavor is affected by the blueberries-- there is natural variance in sweetness and flavor. Really good blueberries make a big difference in the outcome.

        I'm not sure about the yogurt taste. Were the cashews "off" maybe? That has happened to me before. I keep my cashews in the freezer so they stay fresh longer.

        One other tip-- always taste and adjust as you go 🙂 Add more maple, vanilla, lime juice and zest for more flavor. Add a dash of pink salt to balance & enhance the sweetness.

        Lastly, keep in mind you can't please everyone, especially people who eat a standard American diet where desserts are sickly sweet. Their taste buds are not used to these tastes. 🙂

        Reply
    83. Maurita

      January 23, 2018 at 3:22 pm

      It was my son's birthday and he eats a mostly raw diet So I saw your recipe and made this for him It looks like yours and it was yummy You are right it doesn't make you feel heavy afterwards like a Cheesecake would. I think I needed to leave out longer than 30 minutes from freezer but we couldn't wait to try Thanks for sharing your recipe

      Reply
      • Emily

        January 23, 2018 at 4:06 pm

        So glad you enjoyed it! Isn't it great to not have that heavy feeling?
        Tip- After the initial setting up period in the freezer of about four hours, you can move it to the fridge. Then you won't have to wait for it to thaw next time you want a slice.
        Thanks for taking the time to comment

        Reply
    84. Marika

      January 27, 2018 at 5:25 pm

      Delicious ! Easy to make , thank you for sharing Emily .

      Reply
      • Emily

        January 27, 2018 at 5:27 pm

        You are so welcome! ☺️

        Reply
    85. Eirini

      February 11, 2018 at 3:00 pm

      I made this today ! I couldn't find any blueberries so I used some frozen strawberries I had in the freezer ! And lemon juice !
      I also changed the crust a bit and put more almonds and Brazil nuts , because I am not a fan of walnuts !
      It turned out amazing ! Great recipe 🙂

      Reply
      • Emily

        February 11, 2018 at 3:25 pm

        So glad you liked it! I love using strawberry & lemon too! Yum

        Reply
    86. Jennifer

      March 27, 2018 at 9:12 pm

      Ever read of or experienced macadamias in place of the cashews??

      Reply
      • Emily

        March 27, 2018 at 9:28 pm

        I have heard of macadamia cheesecakes but I have not tried it yet. Maybe unconventionalbaker.com has one?

        Reply
        • Jennifer

          March 28, 2018 at 8:44 pm

          Oh yes! They do! Winner. I will artfully combine recipes and cross my fingers 😉

          Reply
          • Emily

            March 28, 2018 at 8:45 pm

            Good luck

            Reply
    87. Liz

      March 30, 2018 at 3:00 pm

      I can’t seem to be able to print or share the recipe.... is this happening to anyone else..?

      Reply
      • Emily

        March 30, 2018 at 4:08 pm

        Oh no! I'm sorry. I will look into that as soon as I get back to my computer.

        Reply
    88. Charmaine

      May 16, 2018 at 7:36 am

      Hello Emily,

      Thanks for this amazing recipe. I made it last Sunday for Mother's Day and both my mum and my mum in law as well as the rest of the family were impressed. They couldn't believe that the soft fluffy blueberry cream was not dairy cream but cashew nuts. Its almost dangerous....too good that makes you go for a second helping.

      Reply
      • Emily

        May 16, 2018 at 7:54 am

        Aww you are so welcome! Thanks for taking the time to comment. Makes me so happy to hear you and your family liked it. Aren't cashews amazing? 🙂

        Reply
    89. Juliano

      May 22, 2018 at 8:53 pm

      I've just made this recipe and WOW! It's really hard to stop eating after the first (or 2nd. Or 3rd) piece! I'm brazilian and here in my country cashew nuts are easy to find, although they're sometimes expensive and quite difficult to find them raw - most groceries and markets sell them roasted. Do you know if this amazing pie would work with roasted cashew? Thanks for sharing this recipe!

      Reply
      • Emily

        May 22, 2018 at 10:14 pm

        So glad to hear you're enjoying it! 🙂

        I'm not sure about roasted cashews, since roasting dries them out. It may not be as creamy and smooth.

        But if you try it, please report back how it goes!

        Reply
    90. Corina

      May 26, 2018 at 11:57 pm

      Thanks for sharing your recipe. I made this yesterday for my daughter's birthday and the cheesecake was to die for! Best ever
      I will definitely be making this again and again

      Reply
      • Emily

        May 27, 2018 at 7:00 am

        YAY!!! I'm so happy you liked it You are very welcome.

        Reply
    91. Michelle

      June 21, 2018 at 10:56 pm

      First of all.. I love your site and recipes. So far I haven't found anything we don't like. We made this one last year and used cherries instead of blueberries.... it was amazing! Keep those great recipes coming! A few days ago I made the key lime blueberry pie (low carb)
      Yum!

      Reply
      • Emily

        June 21, 2018 at 11:00 pm

        Thank you Michelle! So happy you like the recipes!!

        Reply
    92. Michele

      July 13, 2018 at 5:52 pm

      Made this today for my daughter's 20th birthday. It was a hit. I have a 9.5" springform pan so I made 1.5 times the recipe.

      Reply
      • Emily

        July 13, 2018 at 5:55 pm

        Yay!!

        Reply
    93. Stephanie

      August 11, 2018 at 10:05 am

      Omg, this recipe looks so easy to make! I am not a vegan, but I have most of these items as staples in my kitchen. I plan on making this for a potluck I an attending which will have A LOT of vegans present. 🙂 I hope we enjoy it.

      Reply
      • Emily

        August 11, 2018 at 10:08 am

        I hope everyone enjoys! Let me know what you think when you try it

        Reply
    94. Christel

      September 11, 2018 at 4:27 am

      Hi Emily, I love this recipe and made it for the first time at the weekend. However the texture turned out to be watery - even though it held itself together and looked exactly as your photos. For every mouthful, we could feel water in the mixture. How could I prevent this? Thanks a lot.

      Reply
      • Emily

        September 13, 2018 at 8:20 am

        Hmm, watery? I've never encountered that. Did you drain the cashews completely? I would make sure to dry them as much as possible. Same for the blueberries so there's no extra liquid. Hope that helps!

        Reply
        • Christel

          September 19, 2018 at 11:30 am

          Thanks. I'll try it again.

          Reply
    95. Stephanie

      December 28, 2018 at 12:51 am

      Hi Emily, this is lovely. I am a beginner at cooking and I will secretly try to make this and bring it to a house-warming party if successful 🙂

      I just have two questions.
      1) Is it an absolute must to put in the freezer for 3 hours before putting it in the fridge? The goodful video only chills the cake for 3 hours (at the last step, step no.3 on your written recipe). Would this be sufficient?
      2) If I want to make a serving for 8 slices, how many inches of springform pan would you suggest?
      3) I input "8" into the box at the top of your written recipe to find out the ingredient amount for 8 slices, is it a correct way?

      Thank you!

      Reply
      • Emily

        December 28, 2018 at 9:06 am

        Hi there! 🙂
        If you skip the freezer, you'll need to chill it even longer. Freezing it speeds up the process. How long it takes to set depends on the temp of your refrigerator. I like to freeze mine solid (a few hours or even overnight) and then remove the springform. It makes it easier to remove. Then I move it to the fridge for a few hours until it's time to eat it.

        Use a small springform- about 7 inches. The one I have linked above is what I recommend. Otherwise your cake will be very thin and flat.

        I wouldn't change anything if you want 8 slices. It already will serve 8 just fine.
        Good luck 🙂

        Reply
        • Stephanie

          January 04, 2019 at 12:39 am

          Hi Emily, thank for you recipe. It worked out well! The only thing is my cake looked rather flat. I wonder if I should reduce my pressure when covering with the two cheesecake layers.

          If I wish the cake the be slightly sweeter. Would you recommend adding more Maple Syrup or Vanilla Extract?

          Also, do you think using "roasted" walnut (bought from supemarket, brownish colour) would make the bottom layer taste different?

          Thank you Emily.

          Reply
          • Emily

            January 04, 2019 at 9:15 am

            Hi Stephanie! You are welcome!

            I use a small springform pan to achieve a "tall" cake appearance. I linked it in the recipe notes. A standard size pan will spread the filling out thin resulting in a flat cake.

            Because blueberries vary so much in flavor/sweetness I always recommend tasting the filling as you go. You can add a little more maple syrup (but if it needs more than ~1 Tbs, I would then add powdered coconut sugar, so it doesn't get soupy)

            Yes, roasted nuts do taste a little different than raw. They have a more distinct flavor. But they still work in the crust. You can use whatever nuts or seeds you like 🙂

            Hope that helps!

            Reply
    96. Ann

      March 03, 2019 at 8:33 am

      Hello! Can I use brown sugar instead of maple syrup? I don't think I would use maple syrup anywhere else so I wouldn't want it to go to waste. Should it be the same amount of sugar?

      Reply
      • Emily

        March 03, 2019 at 8:39 am

        That should work if you blend it into a powder first so it’s not gritty. You need roughly twice as much sugar to achieve the same sweetness.

        also don’t forget to replace the maple with another liquid to get the right consistency (I would use canned coconut milk or cashew milk)

        If you try it, let me know how it goes

        Reply
    97. Bora

      March 03, 2019 at 11:23 am

      I made the cheesecake yesterday and it turned out great. It is light and not too sweet yet delicious. Everyone really liked it even though my friends aren’t vegan.
      Couple of notes based on other people’s comments or questions. I used frozen wild blueberries but let them thaw a little bit before using and it wasn’t an issue. I don’t have a blender but a small chopper (Ninja) so I did the cashews in 2 batches, splitting the other ingredients minus the blueberries equally. I tried using my Nutribullet but it couldn’t handle the cashews. The Ninja chopper worked quite well. Overall an excellent recipe that I will be doing again in the future.

      Reply
      • Emily

        March 03, 2019 at 11:27 am

        Thanks for the tips! Good to know So glad you and your non-vegan friends both liked it

        Reply
    98. Betsy Harmon

      August 13, 2019 at 5:00 pm

      5 stars
      I've made this incredible dessert many times. Always get rave reviews of how delicious it is!

      Thank you Emily!!!

      Reply
      • Emily

        August 13, 2019 at 5:47 pm

        So happy you liked it!!

        Reply
    99. Bamboo

      April 07, 2020 at 1:29 am

      5 stars
      Hi Emily,

      I made this cake today. It's in the freezer now and I can't wait to try it tomorrow. I forgot to buy the blueberry but raspberry was on sale so I substituted it. I bought a jar of osmanthus honey in my trip to China and used it as the sweetener. I also sprinkled dried osmanthus on top instead of lemon zest. It's pretty. Too bad I cannot attach a picture here.

      Reply
      • Emily

        April 07, 2020 at 7:21 am

        I hope you enjoy! Tag me on Instagram if you take a photo. Instagram.com/emily.likes.food

        Reply
    100. Anika

      May 10, 2020 at 5:49 am

      Could I replace the maple syrup with granulated sugar?

      Reply
      • Emily

        May 10, 2020 at 7:34 am

        If you make it into a syrup first by dissolving in hot water — 2:1 ratio.

        Reply
        • Anika

          May 10, 2020 at 1:26 pm

          Thanks!

          Reply

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