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No-Bake Lemon and Blueberry Cashew Cheesecake

No-Bake Lemon and Blueberry Cashew Cheesecake

What can I really say about this no-bake cashew cheesecake except that you will think you are actually eating dairy!

  • Duration
  • Prep Time
  • 8 ServingsServings


Macadamia Nut Crust

  • 1 1/2 cups unsalted macadamia nuts
  • 1/2 cup almonds
  • 1/2 cup pitted dates
  • Pinch of salt

Lemon and Blueberry Filling

  • 3 cups raw cashews, soaked in water for at least 4 hours or overnight on the counter
  • 1/2 cup lemon juice
  • 1/2 cup raw honey
  • 1/2 cup coconut oil, melted
  • 1/4 cup coconut milk
  • 2 teaspoons lemon zest
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1 cup fresh blueberries


1. In a food processor, combine the macadamia nuts, almonds, dates, and a pinch of salt and blend until a dough is formed. Press the dough into the bottom of a 10-inch round springform pan and refrigerate until ready to fill.

2. Drain the cashews, wash with fresh water, and dry them off. In the food processor, combine all of the filling ingredients except for the blueberries and process until smooth, for around 5-7 minutes. Scrape down the sides every few minutes to make sure all ingredients are combined.

3. Remove the crust from the refrigerator, cover with the fresh blueberries, then pour the filling over the fruit. Smooth the top of the filling, cover with foil, and refrigerate for at least 2 hours to set.

As seen in the Joy of Kosher with Jamie Geller Magazine

May/June 2014

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