Clean & Healthy No-Bake Blueberry Cheesecake

If you know me, you probably know that desserts are very much part of my diet. I just make them healthy! No-bake cheesecake has always been my favourite but this time it’s totally cruelty-free and fit for fit lifestyles.

To watch the video recipe click on the video box below.

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Yields: 2 servings


For the cheesecake:

1/3 packet of firm/extra-firm tofu
3/4 cup raw cashews soaked in water for 2-3 hours or more
grated peel of 1/2 lemon
squeeze of 1/2 a lemon
6 pitted soft dates (like mejools)
1/2 cup soy/almond milk (any plant-based milk)
1/4 cup pure maple syrup (or more if you prefer it sweeter)

For the topping:

1 cup of frozen blueberries (or other berries)
1/4 cup of pure maple syrup


  1. Blend all the cheesecake ingredients in a blender until it’s smooth and refrigerate.
  2. Cook the ingredients for the toppings until they are semi-thick. The rest will thicken when it cools.
  3. Pour the topping over the cheesecake and chill in fridge for at least an hour.

Serving suggestion: Best served in personal containers.

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