Nature's Magic: Our Dreamy, No-Bake Blueberry "Cheesecake"

One of the most joyful discoveries on our "From Code to Coconuts" journey has been learning how to create truly decadent treats from simple, natural ingredients. Let's be honest, we love a good dessert, but not the heavy, sluggish feeling that comes with loads of dairy and refined sugar.

We quickly learned that nature has all the secrets. So, what’s the secret to a rich, creamy, and seriously satisfying cheesecake... without any cheese?

Meet our secret weapon: the humble cashew. When soaked overnight, these amazing little nuts blend into the silkiest, dreamiest base imaginable. It’s a total game-changer, and today, we're sharing the recipe for a healthy, no-bake blueberry "cheesecake" that has become a staple in our home.

No-Bake Blueberry "Cheesecake"

For the Crust:

• 40g Walnuts

• 40g Rolled Oats

• 2 pitted Medjool Dates

• 25g Coconut Oil, melted

For the "Cheesecake" Layer:

• 150g Raw Cashews, soaked overnight

• 80g Full-Fat Coconut Milk (from a can)

• 50g Maple Syrup

• 3 tbsp Lemon Juice

• 1 tbsp Coconut Oil, melted

For the Blueberry Layer:

• 150g Raw Cashews, soaked overnight

• 150g Frozen Blueberries

• 50g Full-Fat Coconut Milk (from a can)

• 25g Maple Syrup

Instructions:

• Soak the Cashews: First things first, place all the cashews for both creamy layers in a bowl, cover them with water, and let them soak overnight (or for at least 6 hours). This is the key to creaminess! Drain and rinse them before you start.

• Make the Crust: In a food processor, pulse the walnuts, dates, and oats until the texture is like coarse crumbs. You don't want a fine powder—keeping a bit of texture adds a nice crunch. Pour in the melted coconut oil and pulse a few more times just to combine. Press this mixture firmly into the bottom of your cake mold and pop it in the freezer for 10 minutes to set.

• Create the "Cheesecake" Layer: In a high-speed blender, combine all the "Cheesecake" Layer ingredients. Blend until it's incredibly smooth and silky. Pour this over your chilled crust, smooth the top, and back into the freezer it goes.

• Create the Blueberry Layer: Give your blender a quick rinse, then add all the Blueberry Layer ingredients. Blend until it's perfectly smooth and has that vibrant purple color. Gently pour this final layer over the cheesecake layer. You can give the mold a little side-to-side rock to level the surface.

• Freeze & Enjoy: Freeze the cake for 3-4 hours, or until completely firm. When you're ready to serve, top it with some fresh berries and edible flowers for that extra touch of beauty.

A Few Notes From Our Kitchen

We use a food processor for the dry, crumbly crust and a high-speed blender for the silky-smooth creamy layers. For the best blueberry layer, use berries that are frozen solid—it makes the texture so much better!

But Is It Really Guilt-Free?

We get this question a lot: "aren't cashews full of fat?" Yes, but it’s the good kind of fat! The monounsaturated fats in cashews are friends to our body, helping to lower bad cholesterol (LDL), unlike the saturated fats in traditional cream cheese. Plus, they're packed with minerals and vitamins that give your skin a beautiful glow. This isn't just a "zero-burden" dessert; it’s one that genuinely nourishes you from the inside out.

The Perfect Pairing

A creation this stunning and natural deserves to be served in a bowl that tells the same story. We, of course, always enjoy our slices in our Oakenark Coconut Bowls. The earthy, natural texture of the bowl is the perfect complement to the vibrant, creamy cheesecake. It completes the experience of enjoying a true gift from nature.

We hope you have as much fun making (and eating!) this cheesecake as we do. If you try it, we'd love to see your beautiful creations! Tag us on Instagram at [@Oakenark].

With love from our workshop.