Blueberry And Orange Cheesecake – vegan, gluten-free and no-bake

therawberry no bake blueberry and orange cheesecake vegan_6966

Cakes without baking – we haven’t had them here for a long time. did you miss her I always find vegan and gluten-free no-bake cheesecakes super handy! You can prepare them a lot of time in advance and on the day of the celebration, festival, birthday – whenever you need it – you have it ready.

The cake doesn’t need to be baked – it just stays in the freezer overnight and will set nicely. To eat, you simply take it out 1-2 hours beforehand and then something magical happens: the vegan cheesecake gets the texture of an ice cream cake when it is thawed – have you ever tried something like that? If not, then this is a sign for you! It is best to start with soaking the cashews right away. They have to be soaked the night before so that they are nice and creamy for further processing.

And soaking has an added benefit, too: soaking nuts makes them more digestible for the body because it removes the phytic acid. A substance that is not digestible in large quantities and actually protects the nut from being eaten by animals.

But back to our gluten-free and vegan no-bake cheesecake – we take our time and conveniently soak the nuts the night before and the rest will be a delicious poem.

Here we go.

Blueberry And Orange Cheesecake – vegan, gluten-free and no-bake
Prep Time
8 hrs
Cook Time
20 mins
Total Time
8 hrs 20 mins

Super delicious cheesecake with orange and blueberries. Completely vegan, gluten-free and without baking. HERE is the recipe 🌱

Course: Dessert
Keywords: beautiful food, birthday cake, cake, classic dessert, gluten-free, no bake, rawvegan, Recipe, therawberry, vegan
Servings: 12 pieces
Marie Dorfschmidt – therawberry: therawberry
  • 250 g cashew nuts ⎪for the filling
  • 150 g maple syrup ⎪for the filling
  • 130 g oat milk ⎪for the filling
  • 110 g melted coconut oil ⎪for the filling
  • 1 peeled orange
  • 200 g fresh blueberries
  • a pinch of salt ⎪for the filling
  • 200 g blanched almonds ⎪for the base
  • 25 g grated coconut ⎪for the base
  • 4 dates pitted ⎪for the base
  1. Note: The cashew nuts can also be perfectly soaked the night before. Simply use a large bowl. Fill in the nuts and add the filter water. Note that the nuts need room to swell.
  2. Process the almonds and coconut flakes into flour in a blender.
  3. Add dates and blend again.
  4. Line a 20 cm cake tin with baking paper and spread the cookie dough firmly and evenly.
  5. Note: I used a high power blender for the filling. With this you get the best result. Here you can find which one I recommend.
  6. Drain the cashew nuts and wash again. Add all the ingredients (except the blueberries) for the filling to the blender. Process into a smooth mass.
  7. Pour half of the mixture into a bowl. Put aside.
  8. Mix the remaining mass with the blueberries until smooth and place on the biscuit base.
  9. Carefully pour the light mass on top.
  10. Put the cake in the freezer for at least one night and take it out 1-2 hours before serving and decorate as you like. Once frozen, the cake will keep for up to 6 months.
  11. Don't forget to #therawberryeats over on instagram and tag me @therawberry if you remake this one. I'd love to see your recreations.

I’m particularly proud of the color combo! What do you say to that? I always get so excited to see the finished result of my creations and I especially like this one! Please leave me your feedback or ideas below.

I am very happy to hear from you! Thanks for looking and see you next time,


Author: Marie Dorfschmidt



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