Cheesecake can be healthy?!? Of course.

If you use better-for-you, whole ingredients and avoid refined sweeteners, you can have your cake and eat it too.

This cheesecake recipe is vegan and free of refined sugar. What’s even better is that you’ll be satisfied with one slice, so you won’t be tempted to eat the whole thing.

Here’s the recipe:

Vegan Cheesecake

(serves 12)




3 cups walnuts

1 cup dates

Pinch of salt

¼ cup dried, unsweetened shredded coconut


2 ½ cups raw cashews, that have been soaked in water at least 4 hours or overnight

¾ cups lemon juice

½ cup liquid coconut nectar

¾ cups coconut oil

1 tbs. vanilla extract

water, as needed to blend (for vitamix, will not need)


2 cups frozen organic blueberries

1/2 cup water

1/2 cup coconut sugar (granules)

2 tablespoons fresh lemon juice

1/4 cup chia seeds

1/2 teaspoon vanilla extract

Optional : An additional 2 cups fresh or frozen blueberries for texture (as seen in picture)




For the crust, whiz walnuts in high-speed blender until they make a powder, then add dates and salt and process again until combined. The mixture should stay together when squeezed in your hand. Line the bottom of a 5-or 6-inch cheesecake pan with shredded coconut, then use your fingers to press in walnut mixture into the bottom of pan and up the sides of the pan for the crust. Both should be about 1 cm thick.



For the filling, drain cashews, and then throw all ingredients into a blender and process on high for about 2 minutes, until completely smooth. If well soaked, you likely won’t need additional water, but if your blender isn’t powerful enough, add as little water as necessary to blend and create creamy texture. Pour mixture on top of crust.

Place in freezer for at least 1-2 hours, to firm up before serving. If you leave it in the freezer longer, you will need to thaw before serving. Will last in refrigerator for up to 3 days, and in the freezer, about 5 days.



In a saucepan over medium heat, combine the blueberries, water, coconut sugar and lemon juice. Stir frequently, and bring to a low boil.

Next, slowly stir the chia seeds into the blueberries. The berries will break down and form a slightly gel like consistency. Simmer until the jam is thick enough to coat the back of a metal spoon, about 10-12 minutes.

Remove from heat and gently stir in vanilla. The jam will last in an airtight container in the fridge for about a week. Spoon over the cake when ready to serve. To get the same texture as the photo, spoon additional frozen berries on top of the jam and gently press in, to cover the entire cake surface.



It looks long, but this recipe is incredibly easy and fast to make. It is fantastic even without the blueberry topping.

Great for special events and dinner parties. Your guests will think you spent lots of time in the kitchen.


Get the printable recipe here.


Author: Maria Marlowe is an Integrative Nutrition Health Coach who has helped thousands of people improve their health by optimizing their diet. She has created meal plans and programs to help you lose weight, clear up acne, and spend less time in the kitchen yet still eat healthy.  

She has been featured in Vogue, The New York Times, NBC, Well + Good, and more. Her first book, The Real Food Grocery Guide (to be released June 2017), will teach you how to eat healthy without going broke.

Download her free 3-Day Real Food Challenge Meal Plan, check out her site,, or follow her on  Instagram @MariaMarlowe and Facebook for more healthy recipes.