Mostly Raw Wild Blueberry Cashew Cheesecake

This cake is mostly raw and completely delicious. It may seem like a lot of steps, but the cake was so seriously easy to make!

Mostly Raw Wild Blueberry Cashew Cheesecake


  • 2 cups walnuts
  • 1/2 cup gluten free oats
  • 3 tbsp coconut flakes
  • 2 tbsp maple syrup
  • 1 tbsp of melted coconut oil

Chocolate layer (optional)

  • 3/4 cup chocolate chips
  • 1 tsp of coconut oil


  • 3 cups cashew meal
  • 1/2 cup wild blueberries (I used frozen)
  • 1/4 cup coconut oil
  • 1 1/4 cup almond milk
  • 1/2 cup maple syrup
  • 2 tsp lemon juice
  • 3 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 tsp nutmeg

Wild Blueberry topping

  • 1/2 cup blueberries
  • 1 tbsp lemon juice
  • 1/4 cup maple crystals

First, prepare the crust by adding walnuts, gluten free oats (regular works too!), coconut flakes, 2 tbsp maple syrup and 1 tbsp of melted coconut oil to a food processor and pulse until combined. 

Lightly oil springform pan or a 8 in cake pan lined with parchment paper (high enough so you can use it to lift cake from pan when you're ready to serve). Spread crust mixture over the bottom of the pan evenly. 

To create the chocolate layer, create a double boiler by adding placing a large bowl over a sauce pan with boiling water. Add the chocolate chips and coconut oil to the bowl allowing the steam from the boiling water to melt the chips as you stir. You may want to hold the bowl with a towel because it will get hot. Once the mixture has melted, pour it over the crust and spread evenly with a spatula. Place the cake pan in the freezer to solidify the chocolate while you work on the filling.

For the filling, add cashew meal, blueberries, coconut oil, almond milk, maple syrup, lemon juice, vanilla, cinnamon, nutmeg and salt to high powered blender and mix on high for about 2 minutes. Once mixture has been blended, take the cake pan from the freezer and pour over the chocolate layer. The mixture should pour pretty evenly, but you can always use a spatula or an offset to be sure. Freeze the cake for at least an hour-I froze mine overnight and it worked great.

For the topping, add blueberries, lemon juice and maple crystals to a sauce pan and heat gently until it becomes syrupy. Pour over the cake before serving.