No-Bake Layered Blueberry Cheesecakes



For 12 cupcakes

The Crust: 

  • ½ cup raw pecans

  • ½ cup almond flour

  • 2 pitted dates

  • 2 tbs coconut oil

  • 1 tsp cinnamon

  • ¼ teaspoon kosher salt

For the cheesecake layers:

  • 2 cups raw cashews (soaked)

  • ½ cup canned coconut milk

  • ¼ cup coconut oil

  • ⅓ cup pure maple syrup

  • 2 tbs lemon juice

  • 1 tsp vanilla extract

  • ¼ cup freeze-dried blueberries

For the blueberry layer

  • 1 cup fresh or frozen blueberries thawed, if frozen

  • 1 tbs lemon juice

  • 1 tbs chia seeds


  1. For the Crust, add the pecans, almond flour, pitted dates, coconut oil, cinnamon and salt to a food processor and blend until it comes together into a sort of sticky dough, with small pecan bits remaining. Don’t over process! Press the pecan date dough evenly along the bottom of the prepared pans

  2. In the same food processor combine all of the filling ingredients except for the frozen blueberries and blend for about 2 minutes, or until the mixture is silky smooth and creamy. You may need to add a bit more coconut milk or lemon juice to get it to blend smoothly if your blender isn’t super high-powered.

  3. -Once it’s smooth, pour 2/3 of the filling into the prepared pans over the pecan crust. Smooth out the top and tap the pan hard against the counter a few times to release any air bubbles. Place in the freezer.

  4. Next, add the frozen blueberries to the remaining batter and blend to incorporate. Spread over the plain layer. Return to the freezer.

  5. Rinse out the blender, and add the fresh blueberries, lemon juice and chia seeds to it. Blend until smooth, and then pour over the other layers.

  6. Top with fresh blueberries and then place in the freezer to set for at least 3 hours or until completely firm

  7. -Let defrost before serving :)