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!
1/2 cup pitted dates
1/2 cup almonds
pinch of salt
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
Freeze dried blueberry powder
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
WOW! This is absolutely beautiful. Amazing. Masterpiece.
Thanks Antonia! <3
Dominika Dąbrowska says
Linda, absolutely amazing! I have to do this 😉
Thank you Dominika! Hope you will enjoy it 🙂
Michelle Lopez says
Gorgeous as usual, Linda! Your recipes and photos are always such an inspiration.
Thank you sweet Michelle! <3
Malin`s Diner says
Vill ha nu, tack! ?
Jag med 😉 Hehe.
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
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
Zachary Thor says
I have never seen a food so rich in colour. Incredibly brilliant!
Thank you so much Zachary!
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. 🙂
I agree, Grace! Blueberries and purple potatoes.. that's about it?! Thank you! 🙂
betty | le jus d'orange says
oh it's so beautiful!!!! I love all the colors in this post. I absolutely love your work!
June Burns says
Oh my gosh what a beautiful cake! I love the color–naturally colored foods are the best 🙂
Completely agree! Blueberries are the best .-)
Drink Eat Live says
It's so beautiful! This flowers, cake and plum clour of bed linen are amazing! I'm very impressed! It's so nice to have a look in your blog.
Thank you so much for your sweet comment! I'm mesmerized by this color :-*
Lua Morena says
<3 <3 <3
<3 <3 <3 <3
Colette Joseph says
Rich & gorgeous.
I'm not usually a fan of vegan sweets, but because you say it's delicious, I'm going to give it a try.
That purple colour is irresistible.
It really is delicious! I was very impressed. Hope you will enjoy it!
Åh, den ser verkligen urgod ut! Så vackert dekorerad dessutom.
Tack Klara! <3
Amazing! I was impatiently waiting for a new post! very happy 🙂
Hehe, me too! Glad I finally got to it :-*
I just love it, Linda! Can't wait to try the recipe! It looks so yummy!
Thanks for sharing! <3
Thank you so much! <3
Elisa @ Globetrotting in Heels says
How gorgeous! Thank you for sharing these fantastic photos, and the recipe! I might make this for my vegan sister-in-law's baby shower!
Wonderful!! Hope you will all enjoy it 🙂
Thea @ Baking Magique says
Kakan är jättefin och jag håller med om att det är viktigt att gå utanför sin trygghetszon och prova andra recept och maträtter ibland! 🙂
Tack så mycket snälla Thea! 🙂
one of the best blogs in the world….. i love it so much!
Aww, I'm blushing over here! Thank you <3 <3
Dani B. says
Amazing! Lovely work! Looks so beautiful and delicious! Kind regards! 🙂
Thank you dear Dani! 🙂
Katrina @ Warm Vanilla Sugar says
Ohhhh the purple!! What a gorgeous cake!
Thank you so much Katrina! <3
Lovely Sharice says
Thanks for this post…just read how Beyoncé went a 22 day vegan diet so this is right on time!
Perfect timing then! 🙂
Marjorie Peyric says
Oh my god! Purple is my favorite color so I LOVE this cake! gonna try it as soon as I can!
Hope you will enjoy it Marjorie! 😀
are you seriouuus?!! This looks amazing, tasty, colourful and I loove it
Thanks Anna! 🙂
Happy Hazel says
It's an Art! So beautifully made! <3
Thank you <3 <3
I can't decide what's better; the photos or the recipe!! Love your use of flowers as decoration. 😉
Thank you so much! 🙂
Rustic Tarts says
would it be alright at room temp (on a dessert table) for an extended time, or does it need to be kept refrigerated?
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 🙂
Lisa Fregosi says
Vilka färger, vilket ljus!!! Och vilken vacker tårta!
Belinda Lo says
The colour is almost surreal on this cake!
I know, isn't it crazy that something natural can have this colour?!
Your creations and pictures are just stunning! 🙂 Beautiful page.
Thank you so much SIlje!
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!
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! 🙂
Di @ Bibbyskitchen says
Linda, you're a genius! Above and beyond, gorgeous.
You are way too kind, thank you so much!
Looks amazing but how does it taste?? All the replies are on how it looks but I want to no about the flavor
There are some comments at the bottom about the taste if you want to know!
Love your style! Deep beauty<З
Thank you Yuliya! <3
Rosie alittlelusciousness says
Absolutely stunning! Love the colours 🙂
Nazia @ Your Sunny Side Up says
I can't get over how gorgeous this cheesecake is – just look at that colour!
Thank you Nazia! I do love purple!
Emma Richards says
Wow, this looks amazing Linda. Your photos are always so beautiful! This is a must to try out.
Thank you so much Emma! This cake is a must try for sure 🙂
Kathi O says
I am absolutely in love with this cake <3
SO happy you like it Kathi!
Bake Therapy says
wow fantastic photos!! Love the colours 🙂
Thanks Sonja! I love purple 🙂
Nimai Charan Dasa says
Edible Museum-art! 🙂
Hehe, thank you 😀
Oj vilka fina bilder!
Tack snälla Hilda!
Som alltid – nydelige bilder Linda 🙂
uau! is it gluten free?
Yes it is! 🙂
Oh, that looks amazingly beautiful AND tasty! Thank you for the inspiration 🙂
Thanks so much Anne! 🙂
Just perfect! I want a slice <3 .
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?
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 🙂
Beauty Follower says
I want to wear it as a hat lol 🙂
I just made this but the filling is very runny. It's supposed to be like that? If not cia I salvage it somehow?
Hi Enzo! Yes, the filling is very runny so probably you did everything right!
Malin`s Diner says
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!
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…
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!
Ok, I read a bit more about this and apparently they are called "bilberries", I had no idea!
Oooh okay thanks for your reply! We'll try it with the right berries next time! The taste was still good 🙂
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.
Maria R says
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! 🙂
Thank you so much Maria! They are pansies, and they are edible 🙂 :-*
Serena Reidy says
This cake looks absolutely amazing! I love the colour and the flowers add an artistic feel to it.
Thank you Serena!
This looks so delicious, and the colors are ultra vibrant and refreshing! ^_^ Two thumbs up, Linda!
Thank you so much Ellie! I'm glad you like it 🙂
Le tue foto sono spettacolari, meravigliose, straordinarie,bellissime!!!!!!!
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?
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. 😀
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.
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..
wow thank you for sharing, youre the best <3
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!
This looks amazing! I want to try it out asap! Am I supposed to use fresh or dried dates?
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…
Cristina Abion says
This looks absolutely incredible!
Cristina Abion says
Lovely site and this recipe is perfection! I featured this recipe in my new post, "5 Refreshing Summer Sweets That Will Make You Go Vegan". Hope you can check it out!
Here's the direct link to the post:
Linzie Hunt says
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.
I've been looking for a healthier birthday cake idea for my daughter's birthday. She loves purple! Thank you!
Beautiful Photography!!! Also sounds delicious and I can't wait to try it 🙂
Maddie A says
This looks amazing!
Paris d'épices says
This is amazing !! So beautiful… congratulations, it's a great job !!
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
I made this yesterday for my dad's 86th Birthday! LOVE this cake and its pretty easy to make!
Wow, this is beautiful! Is it blueberries or bilberries? I really want to be that amazing colour!
I guess they are bilberries! But here we call them blueberries.. not sure why 🙂
Eden Passante says
Wow! Look at that color! Love the berries and flowers on top too! So beautiful!
Pamela Quiñones says
Sr ve increíble , lo quisiera preparar perdón mi ignorancia que son las fechas y demás ?
Beautiful!!! One question, if you don't have the frozen dried blueberries powder, how can you make it?
Beautiful? Hiw do you make your freeze dried blueberries powder? I cannot buy it in my country.
Beautiful!!! One question, if you don't have the frozen dried blueberries powder, how can you make it?
Thank you! The powder isn't frozen, anyway you can absolutely make the cake without it! It will be just as delicious 🙂
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
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!
Yana Barfeld says
Ut is amazing! Thank you for sharing of this Recipe in details????!
Elisabeth Aasen says
This cake looks absolutely gorgeous. Can you make it without almonds?
You can definitely use something other than almonds for the base, cashews, walnuts or pecans would be delicious I'm sure!
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!
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! 🙂
paula marchant says
WOW!! thanks for the recipe I will try it!
Thanks for the recipe, i think it looks amazing , Cheers 🙂
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
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!
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.
The coconut milk is full fat, and the one that comes in a tin from the Thai food aisle 🙂 Hope that helps!