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No-Bake Layered Blueberry Cheesecake (Gluten Free, Paleo + Vegan)

Rachel Conners
  • 45 minutes
  • Serves 10


1/2 cup

raw pecans

1/2 cup

almond flour


pitted dates

2 tbsp

coconut oil

1 tsp


1/4 tsp

kosher salt

2 cups

raw cashews (soaked in cold water for at least four hours or preferably overnight (see Notes))

1/2 cup

canned coconut milk (shaken)

1/4 cup

coconut oil (melted and cooled (use refined coconut oil if you want no coconut flavor))

1/3 cup

pure maple syrup

2 tbsp

fresh lemon juice

1 tbsp

vanilla extract or ½ teaspoon vanilla bean powder

1/4 cup

freeze-dried blueberries

1 cup

fresh or frozen blueberries (thawed, if frozen)

1 tbsp

fresh lemon juice

1 tbsp

chia seeds