Call Me Cupcake

Sweet food & photography

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Vegan no bake blueberry lemon cheesecake



I’m a little bit too excited about this post.
I received the most beautiful bed linen from Evencki the other day. This lovely plum color makes my knees weak and it was just begging to be photographed with a pretty cake. My inspiration has been low lately and this was exactly what I needed. This, and the beautiful spring weather we’re having (our thermometer says 12°C today!).

My friend Lua experimented with a raw and vegan cheesecake the other day and she told me all about it when we met over the weekend. So I had to give it a try, too. And I must say I’m very impressed with the outcome. Incredibly creamy, sweet, tangy, rich and just perfect.

I know, this blog is usually all about the sugar and the flour, and it has been for the past.. 5 1/2 years now.
Maybe you’re thinking I’ve stopped eating sugar, flour, eggs and dairy. I haven’t, though I really enjoy trying something different every now and then. It’s a great way to find some new inspiration, because sometimes you just get stuck in your ways. It’s like when I’m trying to think of something to eat for dinner. We have like 5 dishes that we eat over and over again and I can’t imagine that there are other dishes in the world except for these 5. I’m like.. “uhmmm, maybe pasta, rice… or potatoes”.  Does anyone else feel the same way?

Oh, and this cake totally looks huge in the photos but in reality, it isn’t. It’s only 12 cm, so it’s tiny and cute.

NO BAKE BLUEBERRY LEMON VEGAN CHEESECAKE
This cheesecake is completely gluten-free, dairy-free and egg-free 
Makes 1 tiny cheesecake (12 cm/5 inches) but you can of course double the recipe ro make a bigger one!


Serves 4

INGREDIENTS
CRUST
1/2 cup pitted dates
1/2 cup almonds
pinch of salt

FILLING
3/4 cup cashew nuts, soaked in water overnight then drained*
2 tbsp lemon juice
Zest from 1 small lemon
3 tbsp coconut oil, melted
1/3 cup coconut milk (full fat)
1-3 tbsp maple syrup (to taste)
1/4 cup (25 g) fresh or frozen (but thawed) blueberries

TOPPING
Freeze dried blueberry powder
Fresh blueberries
Shredded coconut
Edible flowers

INSTRUCTIONS
1. Soak the dates in warm water for 15 minutes then drain. Put almonds in a food processor and pulse until finely chopped. Add the dates and salt and pulse until a paste forms.
2. Press mixture into a 5-inch springform pan (if you don’t have a springform pan, use a pie tin or a regular cake pan covered with parchment paper). Put the pan in the freezer while you prepare the filling.
3. Put all ingredients for the filling in a blender and mix until mixture is as smooth as possible. Pour the filling into the crust, cover with plastic wrap and freeze for at least 4 hours.
4. Remove the cake from the pan and leave to thaw in room temperature for about 10-15 minutes before cutting. Top with freeze dried blueberry powder, fresh blueberries, shredded coconut and edible flowers. I usually run my knife under warm water (and dry off) before cutting, to make a cleaner cut. Let each piece thaw for a few more minutes before serving.

*If you’re in a hurry you can let the cashews soak in very hot water for 1 hour instead of overnight

Recipe adapted from Sift & whisk

Reader Interactions

Comments

  6. This cake is really special, the colours are so beautiful!!! Your blog entry made me smile.. I often feel the same about eating the same dishes over and over again and then comes a time when my boyfriend and I decide to try something new. With the result: Wow, this is pretty awesome too 🙂
    Your work is really inspirational! Thank you so much Linda for sharing it with us! Kisses from Austria, Judith

    Reply

    • Thank you Judith! Haha, we do the same when we try something new.. then two weeks later we completely forgot about it. Thank you for your kind words! xx Linda

      Reply

  8. the is just stunningly gorgeous. purple is my favorite color and i'm always griping about the lack of foods of that color! beautiful work. 🙂

    Reply

    • I think it would be alright in room temperature for about 30 minutes or so before it starts melting, then it needs to be kept frozen! Hope that helps 🙂

      Reply

  32. This looks amazing. Do you by any chance have the measurement of the dates and nuts in grams 🙂 would appreciate this so very much! I would love to bake this cake this weekend. Thank you in advance!

    Reply

    • I'm sorry, I don't 🙁 I usually weigh everything but this time I didn't. This recipe doesn't have to be exact, so you can just mix cashews and dates until you reach a consistency that sicks to the pan. Hope it works for you! 🙂

      Reply

  48. Hej Linda, jag håller med alla, kakan ser fantastisk ut! Men tyvärr lyckades jag inte lika bra. Själva glassen smakade bra, men allt var inte helt hopsmält liksom. Man såg små vita prickar som var kylt fett, antingen från kokos mjölken eller fettet. Botten var hur god som helst, men så mjuk att den inte höll ihop när jag skar bitar. Har du något tips eller råd vad jag kan ha gjort fel?
    Sara

    Reply

    • Hej Sara! Det låter som att de andra ingredienserna var för kalla när du mixade ihop smeten så att fettet från kokosoljan och mjölken inte smälter ordentligt! Prova att värma alltihop så att fettet smälter.
      Vad gäller bottnen så kan du tillsätta fler mandlar så att den håller ihop bättre, alternativt färre dadlar till nästa gång 🙂

      Reply

  50. I just made this but the filling is very runny. It's supposed to be like that? If not cia I salvage it somehow?

    Reply

  51. Hej vännen! Använde färska blåbär som tyvärr inte ger så mycket färg. Smeten smakade gott dock, vi får se hur hela smakar när vi mumsar på den i morgon kväll. Eventuellt att det hände samma som för en annan som bakat den, läste här ovan, att alla ingredienser inte riktigt gick ihop. Försent att värma allt då jag redan lagt den i frysen. Vi får se…
    Jag använde bottenreceptet från chokladvarianten även till denna, gillade den skarpt!

    Pöss

    Reply

  52. My daughter and I just finished making Your lovely cake, we love the colour but unfortunately ours looks more like a grey winter sky than the lovely purple that you have. What could have gone wrong? We used All the ingredients as described…

    Reply

    • Hi there! It all depends on what kind of blueberries you use! I used Swedish wild blueberries which are very purple in color. There are other varietes that are usually blue or almost greyish in color (they usually have white flesh inside) as you say, so this is probably what caused the grey color. Hope that helps!

      Reply

  53. Hi, I just stumbled upon this excellent photographed cake recipe on Pinterest and I immediately pinned it to my board Eat Less, Live Longer.
    Did you publish your book on Sweet Food & Photography too? The link takes me to a Swedish site.

    Reply

  54. Dear Linda,

    This cake looks absolutely amazing! Can I ask you about the flowers that you are decorationg with on the top – are they edible and what are they called? Do you plant them yourself or buy them in the flower shop?

    Thank you! 🙂

    Reply

  58. Hello there! I am highly allergic to both cashews and almonds (all other tree nuts as well) and was wondering if there was something I could use to substitute the two ingredients?

    Reply

  59. It took about half a minute to scroll down all the comments to this cake. Its that good!
    I should know, I fell in love with it and decided to make it for my 30th birthday, which was a month ago. And yup, was amazing!
    So amazing i wrote a post about it too! Luckily, you dont understand Croatian, or else i would be blushing here if you would have read the praise i wrote about you and your blog. 😀

    http://charmpam.blogspot.com/2015/05/ljubicasta-raw-torta-od-borovnica.html

    Reply

  60. I loved your blog and your recipes, especially this one.
    This cheesecake is wonderful. It seems to have cream cheese because of creamy texture!

    I'm brazilian and I've been in Sweden (Stockholm). The colors of your photos are nostalgic for me!

    Thank you for sharing your recipes.

    Reply

  61. I just put this in the freezer but I highly doubt if it's going to taste good.. I blended the filling for a really long time but it just didn't become smooth at all.. What could I have done wrong? I followed the instructions to the t..

    Reply

  63. It is a while I am looking at your blog and photography. I think that when I see your photos I start eating with my eyes. I feel some kind of satisfaction just looking at your photos. It is kind of a mental massage: rewarding, relaxing, satisfactory. Thanks a lot for the nice experience!
    Matteo

    Reply

  65. i feel like singing 'we are the world'… what a fascinating list of commentator origins — and a lovely cheesecake btw…
    thanks for taking me out into the big beautiful world for a tad…

    Reply

  68. Wow this looks amazing!! I would love to try and make this. I do have a questions though, could the cashews be substituted for almonds? Unfortunately I cannot have dairy or cashews :'(. Not sure how much that would change things up.

    Just also want to point out the BEAUTIFUL photography and styled photos. Well done.

    Reply

  74. I made this for my Dad yesterday for his 86th birthday! Not only is this cake beautiful, it is easy and super yummy! Going to make this often! Thanks so much- Pam

    Reply

    • Thank you! The powder isn't frozen, anyway you can absolutely make the cake without it! It will be just as delicious 🙂

      Reply

  82. Is it possible to keep the cake in a fridge during the day? After a night in a freezer, obviously 🙂 I'm a bit afraid it will melt anyway

    Reply

    • Hi! I'm not sure how long it would stay solid in the fridge to be honest.. maybe a couple of hours but I can't be sure since I haven't tried! :-* Let me know if you do, I would love to know!

      Reply

  85. I tried it and didn't freeze it, just kept the cake in the fridge, it went well. Is the idea of freezing it just about keeping the cake in shape? Or is there another reason to do it? By the way: it was delicious!

    Reply

    • I'm glad it worked for you!! Mine melted and the texture was too soft when I stored it in the fridge 🙂 Maybe yours is colder than mine! 🙂

      Reply

  88. Hi! This cake's great! It's the second time I make it. It's delicious.
    I just have a hard time taking it from the spring form. How do you proceed? This time was better but not perfect. When do you put the blueberries powder on it to have this finish? Thank you very much

    Reply

    • Hi Théodora! Glad you like it!!
      What kind of problem do you have? Maybe the pan is too cold, wrapping a hot towel around would probably help!
      As for the powder, I actually think I sprinkled the powder on top before removing the sides. Hope that helps!

      Reply

  89. Quick question… Is coconut milk the non-dairy, soy free carton kind which is usually with almond milk etc? Or is it coconut milk tin that’s with Thai food aisle. Plz clarify. I plan to make a 9 in round for my mother’s 60th birthday. This is simply gorgeous. Thank you.

    Reply

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