Blueberry Pie

If you’re looking for a dessert that feels and tastes sinfully decadent but is actually good for you, look no further than this no-bake blueberry cheesecake. This cake has the richness of a chocolate cake, but a delightfully fresh fruity flavor. Make sure to take lots of pictures once you’re done whipping this one up, the bright blue flavor is eye-catching!


For the crust:

  • 1 cup sunflower seeds
  • 1 1/2 packed cups whole dates
  • 1 teaspoon vanilla extract

For the cheesecake:

  • 2 cups raw cashews, soaked for a few hours
  • 2 cups blueberries, frozen and slightly thawed
  • 1/2 cup maple syrup or agave nectar
  • 1 1/2 teaspoon lemon or lime juice
  • 1/8 teaspoon salt (optional)


To make the crust:

  • Combine the sunflower seeds, dates, and vanilla in a food processor and pulse until the mixture resembles wet crumbs and sticks together when pressed between your fingers.
  • Press the crumbs into the prepared pan using the back of a spoon or the bottom of a glass.

To make the cheesecake:

  • Drain and rinse the cashews and throw into a food processor or a high-speed blender.
  • Blend until the mixture is completely smooth.
  • Pour over the prepared crust and freeze for at least two hours.
  • Let sit on the counter for about 15 minutes before slicing and serving.
  • Store leftovers in the freezer.

Recipe: Lucia Jaworska