White Chocolate & Blueberry Cheesecake (Raw Vegan)

raw blueberry white chocolate cheesecake

I can’t quite believe how fast life is speeding by right now.

When I first had Zayn, everyone and their gran would stop to tell me that I should make the most of it, enjoy it while it lasts, because time flies by when you have children.

Everyone told me. Everyone warned me. And yet, I just nodded along, sort of thinking that it was just one of those things that people say, a cliche that gets thrown around when you have kids.

Yet, here we are, almost five years later, and I just can’t quite believe how fast things have gone! Tomorrow, Zayn starts school and then, in just a few short weeks, he’ll turn five. FIVE!

Anyway, I know exactly what I’ll be making for him when it’s his birthday – some sort of raw cake (pink if he has his way!) that looks just as beautiful as it tastes.

To get some practice in, I decided to make this beautiful White Chocolate & Blueberry Cheesecake, a collaboration with USN , who have just released a delicious new, vegan-friendly raw protein. So delicious, and one of the few vegan-friendly vanilla protein powders I’ve found that tastes delicious!

raw cheesecake

With a fruity, zesty lemon blueberry layer and a rich, sweet white chocolate layer, this cheesecake is such a treat! You know I’ll always find room for chocolate somewhere…

However, the beauty of this cake is that it’s simple to make, despite how lovely it looks. That’s my favourite thing about raw cakes, really – just toss everything into a blender and it will usually turn out delicious!

Well, within reason. You don’t want to go chucking pants or tea towels in there. But, you get my drift!

raw blueberry cheesecake

Anyway, I think you’ll love this just as much as I do! And, if you suffer with tummy problems, you can always switch up the cashews for macadamia nuts to make it low-FODMAP friendly, too.

One of my biggest secrets for the perfect cheesecake (vegan ones, at least) is to add in agar agar powder, which helps to create the perfectly creamy filling we all want.

This also works a treat in ice cream recipes, too! Plus, you can’t taste it. Just add a sprinkling and blend for the ultimate creamy pud.

What are your favourite cheesecake recipes? Is there anything you’d like to see me attempt?

Let me know by commenting below!

Sam x

White Chocolate & Blueberry Cheesecake (Raw, Vegan)


  • Makes one large cake ( I used a 7 inch deep-dish cake tin) –
  • For the base:
  • 2 1/4 cups almonds or pecans
  • 1 scoop USN Raw Protein powder in vanilla (or 1/4 cup more nuts)
  • 3 tbsp coconut oil, softened
  • 3 tbsp maple syrup or brown rice syrup
  • 1 tsp vanilla paste
  • Pinch salt
  • For the blueberry filling –
  • 1 1/2 cups cashews or macadamias, soaked 4-6 hours and drained / patted dry
  • 3/4 fresh blueberries
  • 4 tbsp coconut cream
  • 3 tbsp coconut milk
  • 6 tbsp coconut oil, melted
  • 1/3 cup maple syrup (or more, to taste)
  • Juice 1/2 – one lemon (to taste)
  • 1 1/2 tsp agar agar
  • Pinch salt
  • 1 tsp vanilla paste
  • 1 scoop USN Raw Protein in vanilla (optional)
  • For the white chocolate filling –
  • 1 1/2 cups cashews or macadamias, soaked 4-6 hours then drained / patted dry
  • 4 tbsp coconut cream
  • 5 tbsp cacao butter, melted
  • 2 tbsp coconut oil, melted
  • 3 tbsp coconut milk
  • 1 scoop USN Raw Protein powder in vanilla
  • 1/3 cup maple syrup (or more, to taste)
  • 1 1/2 – 2 tsp vanilla paste
  • 1 1/2 tsp agar agar
  • Pinch salt
  • Melted dark chocolate and fresh blueberries, to decorate


  1. Start by making your base. Place the pecans and almonds into a blender and blitz until they form a fine, flour-like powder. Tip into a bowl with the remaining ingredients and, using a spoon or your hands, stir until the mixture sticks together and everything is well combined. If it feels a little too dry, add a touch more coconut oil or syrup. If it feels too sticky, more nuts or protein will do! Press the mixture down into the base of a springform or silicone cake tin (I used a 7-inch wide, deep dish tin), then place in the freezer to set.
  2. In the meantime, make your blueberry cheesecake filling by adding all ingredients, apart from the coconut oil, to a high-powered blender and blitz until completely smooth and creamy. You may need to add a splash more milk to be able to do this. Add in the coconut oil and blend until smooth. Pour this over your set base and place back in the freezer.
  3. After an hour or so – you want the blueberry cheesecake to be firm before pouring on the next layer – make your white chocolate filling by repeating the same method used for the blueberry part. Pour over the blueberry layer, smoothing down with a spoon, then place in the freezer to set overnight.
  4. Leave the cheesecake to come to room temperature for at least 15 minutes, before cutting into slices and enjoying. Stores in the freezer.

Author: Sam

I'm a freelance health, food and fitness journalist, busy mama and recipe creator!

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