Vegan Keto No Bake Blueberry Cheesecake (dairy-free, paleo, raw vegan)

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Like many girlies in the early 2010s, I too went through a raw vegan phase. It didn’t last that long because I felt so sick the whole time, but it did introduce me to a few great recipes, like these no-bake mini cheesecakes. Since first making these for myself around 2011, I’ve adapted the recipe quite a bit, and here’s a sugar-free version that makes these no-bake raw vegan blueberry mini cheesecakes keto-friendly.

The great thing about this low carb cheesecake (aside from the fact that it’s gluten free and sugar free), is that you don’t have to bake it, and making this involves little-to-no baking skills whatsoever. It’s pretty much perfect for a low-effort dessert that tastes fabulous. The recipe is also pretty customizable – you can change out the fruit and nut butter to accommodate allergies (or your wallet), or just to change up the flavor profile.

Do I Need Any Special Tools to make Vegan Keto No-Bake Blueberry Lemon Cheesecakes?

I use a food processor to make this recipe, but you could also use a small blender. Larger blenders tend to struggle making small-volume recipes like this. If you wanted to make this in a larger blender, you could or triple the recipe and either make a large tart, or lots of mini cheesecakes and keep them in the freezer.

What Ingredients Do I Need to Make Low Carb Vegan No Bake Blueberry Cheesecake?

The ingredients for this are mostly pantry staples, with two exceptions: the sweetener, and the freeze-dried blueberries. You can buy these online, as well as find them in stores like Target, Trader Joe’s, Whole Foods and many conventional supermarkets. To make these mini cheesecakes, you will need:

  • almond butter
  • coconut flour
  • sugar-free syrup (or regular syrup, see Notes below)
  • cashews
  • coconut oil
  • lemon juice
  • vanilla extract
  • freeze-dried blueberries

Notes on Making Low Carb Vegan Cheesecake:

  • If you want to reduce the carbs even further, you can sub macadamia nuts or Brazil nuts for the cashews.
  • My favorite soaking method is to pour just-boiled water over the cashews and give it about 30 minutes. If you want to keep this fully raw, you could soak them overnight though.
  • You could also use any freeze-dried berry here in place of blueberries! I usually buy freeze-dried fruit at Target, but you can also find it at Trader Joe’s, Whole Foods and many “normal” supermarkets.
  • Don’t get frustrated if the “filling” doesn’t blend up perfectly smooth. It’s a pretty forgiving recipe.
  • If you’re having trouble blending, add another tbsp of lemon juice – this will make everything a tad bit tangier as well!
  • You could use a regular muffin tin with paper liners here, but I find it far easier to use a silicone muffin mold. They freeze easily, and cleanup is a breeze.
  • The recipe calls for sugar-free syrup, but if you use a tablespoon of real maple syrup or another sugar-based syrup, it only adds 1.25 grams of net carbs to each little cheesecake, which isn’t that bad at all. To keep this raw, you could also use a tbsp of raw date syrup.
  • Keep in mind while calculating macros that certain sugar alcohols, like erythritol, should be subtracted from the total carbs! For this recipe, the net carbs are 8.5g total carbs – 2.4g fiber – 2.8g sugar alcohols = 3.3g net carbs
  • While I strive to provide accurate nutrition information, there are variations across brands and types of ingredients. So, if you’re using other brands than those mentioned, your macros may be different. All nutrition info is calculated from the USDA values for each ingredient, unless a brand is specifically mentioned (or no generic listing is available), and are for information purposes only!Β 

Vegan Keto No Bake Blueberry Cheesecake

Print Recipe
Prep Time 51 minutes
Chilling Time 1 hour
Servings 8 mini cheesecakes
Calories 203
Author Liz


For the Crust:

For the Filling:

  • 1 cup cashews (120g), soaked
  • 1/4 cup coconut oil (56g)
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • liquid stevia to taste
  • 1/4 cup freeze fried blueberries (7g)


  • To make the crust, stir together the almond butter, coconut flour and sugar-free syrup until completely combined. Let sit for a few minutes until the coconut flour has absorbed any liquid, and a dough forms.
  • Divide the crust dough between 8 wells of a silicone muffin mold, and press down to fill the bottom of the muffin liner. Each well will have slightly less than a tablespoon of dough.
  • To make the filling, blend together the soaked cashews, coconut oil, lemon juice and vanilla extract (and optional stevia or other sweetener) in either a food processor or small blender until smooth. Stir in the freeze-dried blueberries. I like to break about half of them up before mixing, so there are smaller berry bits as well.
  • Evenly distribute the filling ingredients into your pans/tins and chill until firm. I like to freeze these for an hour.


To calculate net carbs – subtract the grams of fiber, allulose and sugar alcohols (if applicable) from the total grams of carbohydrates in the recipe.
For this recipe, the net carbs are 8.5g total carbs – 2.4g fiber – 2.8g sugar alcohols = 3.3g net carbs


Serving: 1mini cheesecake | Calories: 203kcal | Carbohydrates: 8.5g | Protein: 4.7g | Fat: 17.8g | Fiber: 2.4g

Join the Conversation

  1. How much blueberry did you use for your recipe? The recipe looks good but I can’t find them in the ingredients.

    1. Liz Author says:

      Hi Katie – so sorry! I forgot to mention them! It was a 1/2 cup of frozen blueberries – I’ve now updated the recipe to include them in tne ingredients list. Thanks for pointing that out! πŸ™‚

  2. Hey! This was delicious. However, the crust didn’t stick together even after freezing. Any keto-friendly solutions to binding the flax/coconut? Love what you do. Thanks!

    1. Liz Author says:

      Oooh, yes – a tsp of melted coconut oil mixed in will fix that!! I’m glad you liked it, but sorry it fell apart!

      1. Wonderful. Thanks!

  3. What is your favorite vegan cream cheese? I’ve only tried the Tofutti one so far; are they all like that?

    1. Liz Author says:

      Hi Maria! They’re all pretty similar. I always end up using the Trader Joe’s one, or the vegan cream cheese by Follow Your Heart. You could definitely keep using the Tofutti one, though! It should work for this recipe πŸ™‚

  4. Can you use one large springform pan for this?

    1. Liz Author says:

      Hi Karla, good question! If you use one large springform pan, the cheesecake will be very thin (depending on the size of the pan of course). You may want to double the recipe in order to do this! πŸ™‚

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