No Bake Blueberry Cheesecake


  • 3 c. raw cashews, soaked for 6 hours or overnight
  • 3/4 c. + 2 Tbsp. agave syrup or pure maple syrup
  • 1/4 c. apple juice
  • 1/2 c. virgin coconut oil, softened
  • 1 c. raw walnuts
  • 1/4 c. raisins
  • 1 c. raw macadamia nuts
  • 3/4 c. fresh lemon juice
  • 1 raw vanilla bean or 2 tsp. vanilla extract (alcohol free)
  • 1/2 tsp. sea salt


  • 1 c. frozen berries (blueberries, cranberries, strawberries or raspberries)
  • 1/4 c. apple juice
  • 2 Tbsp. agave syrup, opt.
  • 2 tsp. cornstarch


  1. In a small saucepan, mix apple juice, cornstarch and agave nectar together. Add berries and cook, stirring, until thickened. Set aside.
  2. In food processor, combine 1 cup drained cashews, raisins, and walnuts and process until the mixture holds together. Spread into bottom of pie pan.
  3. In blender, combine remaining cashews, agave nectar or maple syrup, lemon juice, apple juice, macadamias, coconut oil and salt, and blend until very smooth. Pour over crust.
  4. Place in freezer until set, about 1 hour. Let stand 5 minutes before cutting.
Browse Cook(s): The Holmes Sisters
Browse Theme(s): Desserts Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.