Vegan No-Bake Blueberry Earl Grey Cheesecake (Dairy-Free + Refined Sugar-Free)
Why You’ll Love This Cheesecake
This vegan no-bake blueberry Earl Grey cheesecake is like afternoon tea in dessert form. Creamy cashews and lemon create the perfect base, while steeped Earl Grey tea adds a subtle floral warmth that pairs beautifully with juicy blueberries. It’s gluten-free, dairy-free, and sweetened with maple syrup — and it all comes together without turning on the oven. Elegant enough for brunch, dinner parties, or just a dreamy afternoon treat.
I created this recipe out of necessity — and love. I’ve always adored classic cheesecake, but dairy never sat well with me. After trying one too many store-bought alternatives that missed the mark, I decided to make my own version that would feel just as decadent, without any of the discomfort. This no-bake beauty hits all the right notes: rich and creamy, slightly tart, subtly sweet, and just sophisticated enough to impress guests or treat yourself on a cozy night in.
Ingredients
For the crust:
1 cup pitted dates
1 cup almonds or walnuts
For the filling:
1 ½ cups raw cashews, soaked 4+ hours or overnight
½ cup maple syrup
½ cup coconut oil, melted
or cashew cream
½ cup fresh lemon juice
1 teaspoon vanilla extract
½ cup frozen blueberries
¼ cup strong brewed Earl Grey tea, cooled
Instructions
Step 1: Make the crust
In a food processor, blend the dates and almonds together until crumbly and sticky. Press the mixture firmly into the base of a springform pan or parchment-lined cake pan. Set aside.
Step 2: Brew your tea
Steep 1 Earl Grey tea bag (or 1 tsp loose leaf) in ¼ cup boiling water. Let steep for 5 minutes, then cool completely.
Step 3: Blend the filling
Drain the soaked cashews. Add them to a high-speed blender along with maple syrup, melted coconut oil, lemon juice, vanilla, and the cooled Earl Grey tea. Blend until silky-smooth.
Step 4: Add blueberries
Add the frozen blueberries and blend again until fully mixed and a beautiful purple hue forms.
Step 5: Freeze
Pour the filling over the crust and smooth the top. Tap the pan gently to remove air bubbles. Freeze for at least 4 hours or until firm.
Step 6: Serve
Thaw slightly for 10–15 minutes before slicing. Top with extra blueberries or lemon zest if desired.
Tips for Success
Let the tea cool completely before blending to avoid curdling or texture issues.
Use full-fat coconut oil for a firm and creamy filling.
Walnuts or pecans can be subbed for almonds in the crust.
Store in the freezer for up to 2 weeks — slice and thaw as needed.
Frequently Asked Questions
Can I use fresh blueberries?
Yes! Frozen gives it a bolder color and texture, but fresh blueberries work great — just blend until smooth.
Does it taste like tea?
The Earl Grey flavor is subtle — it adds a beautiful floral citrus undertone without overpowering the cheesecake.
Can I use another tea instead?
Definitely. Chamomile, rooibos, or jasmine tea would work well as alternate infusions.
How long does it keep?
This cheesecake stores beautifully in the freezer for up to 2 weeks. Just thaw slightly before serving.
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Save, Share & Enjoy —
If you try this recipe, tag me on Instagram @anastasiamidas! I love seeing your creations. Save it, pin it, or share it with a fellow foodie — and don’t forget to check back for more of my family’s blue zone inspired dishes.
