This Vegan Strawberry Blueberry Cheesecake is an unforgettable, dairy-free dessert that’s creamy, fruity, and perfect for summer picnics, parties, or anytime you need something sweet and satisfying. It’s no-bake, naturally gluten-free, and uses wholesome ingredients like soaked cashews and fresh berries to create a luscious, silky texture you’ll love.
Ingredients
- 4 cups Cashews Soaked overnight and divided between the blueberry layer and strawberry layer
For the Blueberry Layer:
- 1/2 cup Unsweetened Cashew Milk Heated up for 40 seconds in microwave
- 2 cups soaked and drained cashews
- 1 1/2 cups Fresh Blueberries
- 2 tablespoons Granulated Sugar
- 1 teaspoon Pure Vanilla Extract
- 1/2 cup Coconut Oil Melted
For Strawberry Layer:
- 1/2 cup Unsweetened Cashew Milk Heated up for 40 seconds in microwave
- 2 cups soaked and drained cashews
- 1 pound Fresh Strawberries
- 1 teaspoon Pure Vanilla Extract
- 3 tablespoons Granulated Sugar
- 2/3 cup Coconut Oil Melted
- For Garnish:
- White Chocolate Chips
Instructions
- Begin by warming your overnight-soaked cashews in the microwave for 40 seconds. You will divide them in half, using 2 cups in the blueberry layer, and 2 cups in the strawberry layer.
For the Blueberry Layer:
- Place 2 cups of heated cashews, heated cashew milk, fresh blueberries, sugar, vanilla and melted coconut oil together in a powerful blender. Pulse until well incorporated and creamy.
- Pour into a foil-lined cake pan and freeze for 30 minutes.
For the Strawberry Layer:
- When the blueberry layer is frozen, make the strawberry layer.
- Place 2 cups of heated cashews, heated cashew milk, one pound of fresh hulled strawberries, vanilla, sugar and melted coconut oil together in the blender and pulse until creamy.
- Pour the strawberry layer on top of the blueberry layer in the cake pan. Allow the cake to freeze for an hour.
To Serve:
- Top with berries and white chocolate chips, cut and enjoy.
Notes
When you're ready to eat, let the cake thaw at room temperature for about 15-20 Minutes. This is the "sweet spot" where it has the texture of an ice cream cake—firm enough to slice, but soft enough to melt in your mouth!
Would You Like to Save This?
Nutrition
Serving: 1g | Calories: 485kcal | Carbohydrates: 24g | Protein: 15g | Fat: 19g | Saturated Fat: 13g | Polyunsaturated Fat: 19g | Cholesterol: 1mg | Sodium: 289mg | Fiber: 4g | Sugar: 17g
DID YOU MAKE THIS RECIPE?Tag @SavorySpin or tag #savoryspin so we can share your ceation.