Vegan Blueberry Basil Cheesecake

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A no-bake dessert that will make you say "Dairy who?" - these individual vegan cheesecakes are made with nuts for their creaminess and topped with basil and blueberries for a sophisticated summer treat. Gluten-free, dairy-free and vegan. 

Mini vegan blueberry basil cheesecakes on a marble table with a mini muffin tin on the side.

If you follow me on Instagram, you’ll notice that cashews and blueberries are my favorite snack to bring to work. There’s just something about the combination of salty, creamy cashews and sweet, bursting blueberries that makes me sooo happy! It has my taste buds dancing every time! 

So it should come as no surprise that cashews and blueberries are a go-to when I make desserts too! Actually blueberries themselves are my usual choice for everything these days. They’re in season, so I am trying to use them in all their glory in every way that I can! I mean why not? As much as I want to start making pumpkin recipes right now (I seriously bought 2 cans of pumpkin puree this week – don’t judge!) I also want to take full advantage of what’s in season right now! 

Mini vegan blueberry basil cheesecakes scattered on a marble table with fresh blueberries on the surface.

The beauty of blueberries is really shown off in these vegan blueberry basil cheesecakes. With every bite, you get a mouthful of bright blueberries, that is perfectly matched with the creamy cashew filling and a hint of fresh basil. You may be thinking to yourself “Really? Fresh basil?” YES! The fresh basil adds a little interest to this otherwise normal dessert. The aroma itself is intoxicating, but the flavor is just booming with freshness. If basil isn’t your thing, you can easily leave it out for a delicious blueberry cheesecake! I just like the little extra somethin’ it provides. The best part about these cheesecakes? They’re no-bake! That’s right! No need to turn on the oven in this heat! Just mix, pour, and freeze. 
Take one bite of these vegan blueberry basil cheesecakes and you’ll be asking yourself “Dairy Who?”

A mini vegan blueberry basil cheesecake in front of a large stack of mini cheesecakes.

Vegan Blueberry and Basil Cheesecake

A no-bake dessert that will make you say "Dairy who?" - these individual vegan cheesecakes are made with nuts for their creaminess and topped with basil and blueberries for a sophisticated summer treat. Gluten-free, dairy-free and vegan. 
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Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 4 hours
Total Time: 4 hours 20 minutes
Servings: 12 servings
Calories: 288kcal
Author: Megan



  • 1/2 cup pitted dates (soaked in boiling water for 1 hour)
  • 1/2 cup macadamia nuts (or walnuts)
  • 1/2 cup unsweetened coconut flakes
  • 1/2 tsp salt (unless macadamia nuts are already salted)


  • 2 cups cashews (soaked in boiling water for 1 hour)
  • 3/4 cup canned coconut milk (full fat)
  • 1/4 cup coconut oil (melted)
  • 1/8 - 1/4 cup maple syrup (to taste (or honey if not vegan))
  • 2 tbsp maple syrup (or honey if not vegan)
  • 1 tsp pure vanilla extract
  • 1/2 tsp kosher salt
  • 1-2 tbsp fresh basil (chopped finely)
  • 3/4 cup fresh blueberries


  • In separate bowls, soak the cashews and dates in boiling water for at least one hour.
  • In a food processor, combine pitted dates, macademia nuts, coconut flakes and salt. Process until mixture forms a dough. If the dough doesn't come together you can add 1 tablespoon of the water which you soaked the dates in.
  • Spoon dough into 12 individual muffin cups and press down with wet hands to form the crust.
  • In a food processor, combine soaked cashews, coconut milk, coconut oil, honey, stevia, vanilla, and salt until smooth and creamy. Taste to adjust sweetness level based on personal preferences.
  • Evenly distribute filling mixture to the muffin cups.
  • In the food processor, add 1/2 cup of the blueberries and pulse until they are roughly mashed Sprinkle a little of the basil over each muffin cup and then top with the mashed blueberries. With a knife make a swirl to mix in the blueberries and basil. Top each cup with a few of the remaining 1/4 cup of whole bluerries.
  • Cover muffin tin with cling wrap and freeze for 4 hours, or until firm.


Calories: 288kcal | Carbohydrates: 17g | Protein: 5g | Fat: 24g | Saturated Fat: 11g | Sodium: 200mg | Potassium: 278mg | Fiber: 2g | Sugar: 9g | Vitamin A: 25IU | Vitamin C: 1.4mg | Calcium: 24mg | Iron: 2.1mg
Tried this Recipe? Tag me Today!Mention @ADashofMegnut or tag #adashofmegnut!

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  1. Blueberries and cashews are regular snacks of mine as well. What a great idea to put them into these bited size cheesecakes. The only bad thing is I am not sure that I would be able to restrain myself from popping the whole batch into my mouth.

    1. Thanks Lynn! I’ll be honest with you… It’s been a struggle to restrain myself from eating more than one a day!

    1. It’s actually a French marble pastry slab from Crate and Barrel! I love it! It’s great for rolling out sugar cookies, biscuits and pie crusts and doubles as my favorite background!

  2. I love the fact that it’s made in small cups so it’s easier to eat and you know how much you’ve eaten. I’ve never tried making cheesecake with basil before, seems yummy!

  3. I love vegan recipes! Although I am not vegan I am eating vegan 90% of the time and I try to make vegan versions of my favorite sweets. This recipe sounds and looks tasty! Great photos also!

    1. Thank you! That’s why I put them in little muffin tins.. I figured it was the best way for me to not eat everything at once lol šŸ™‚

  4. These look great! My husband and I are looking to eat more vegan items and so this recipe seems perfect. Love the combination of fruit and herbs, so I’m sure we’ll enjoy them

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