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+ servings

No-Bake Cheesecake with Berries


  • Crust
  • cup pecans,
  • 1 cup almond butter
  • 1 cup shredded coconut, unsweetened
  • ¼ cup coconut butter, softened
  • 2 Tbsp honey (or liquid sweetener of your choice)
  • pinch fine-grain sea salt

  • Filling
  • 2 cups cashews, soaked in water for 3-4 hours and drained
  • ½ cup coconut oil, melted but not hot
  • ½ cup honey (or liquid sweetener of choice)
  • ¼ cup full-fat coconut milk
  • 3 Tbsp lemon juice
  • 1 ½ tsp vanilla extract

  • Topping
  • 2 cups blueberries + ¼ cup for garnish
  • cup maple syrup


  • Crust
  • Place the pecans in a food processor and mix until they begin to form pecan butter. Add the rest of the crust ingredients and pulse until well combined
  • Place the crust mixture into an 8-9" springform pan
  • Press down and smooth out the crust, so that the surface is even all around the pan. Put in the pan into the freezer and allow the crust to harden at least 2 to 3 hours

  • Filling
  • When the crust is hard, make the filling
  • In the bowl of a food processor, add the soaked and drained cashews and process until they are beginning to form a chunky paste.
  • Add the rest of the filling ingredients to the food processor and process until smooth (the filling will be the consistency of thin nut butter)
  • Pour the filling into the springform pan(s) on top of the hardened crust and smooth out the filing's top. Place in springform back into the freezer for at least another 2-3 hours

  • Topping
  • When the filling has firmed up, make the topping. In a small saucepan over medium heat, add 2 cups blueberries and the maple syrup
  • Cook for 15 minutes, stirring frequently until most of the blueberries have burst. Reduce the heat to low and let the topping simmer until it has thickened, (~ 5-10 minutes)

  • Serve
  • Remove the cheesecake(s) from their pans. Pour the warm blueberry topping on the top of each and garnish with fresh blueberries.
  • Store leftovers in an airtight container in the freezer for up to 2 weeks.