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Blueberry Lemon Turmeric Vegan Cheesecake - This easy, paleo friendly cheesecake is made from cashews and has a blueberry swirl! It's so creamy you'll never know it's dairy, grain and gluten free! | Foodfaithfitness.com | @FoodFaithFit

Lemon Turmeric Vegan Cheesecake With Blueberries

Total time does not include the cheesecake chilling overnight.
Course Dessert
Cuisine American
Prep Time 40 minutes
Cook Time 45 minutes
Total Time 1 hour 25 minutes
Servings 12 People
Calories 380.2kcal


For the cheesecake:

  • 3 Tbsp Flax seed meal
  • 12 1/2 Tbsp REBBL Turmeric Lemon Tart, divided * (about 1/2 of a single 10oz bottle)
  • 2 1/2 Cups Roasted cashews, soaked in water overnight**
  • 1 Cup Unsweetened apple sauce
  • 1/2 Cup + 2 Tbsp Coconut sugar
  • 1/4 Cup Honey
  • 2 1/2 Tbsp Coconut oil, melted
  • 1/2 tsp Ground turmeric
  • Pinch of sea salt

For the blueberry sauce:

  • 1 Cup Fresh blueberries
  • 2 Tbsp REBBL Turmeric Lemon Tart
  • 1 Tbsp Honey

For the crust:

  • 1/3 Cup Coconut oil, softened to room temperature (should be the consistency of soft butter)
  • 3 Tbsp Honey
  • 3/4 Cup Coconut flour, sifted (66g)***
  • Pinch of sea salt


  • Preheat your oven to 350 degrees.
  • Place the flax seed meal into a medium bowl.  Pour 7 1/2 Tbsp of the REBBL elixir into a liquid measure and microwave just until warm, about 30 seconds. Pour the warm REBBL elixir into the flax seed meal and whisk until combined. Place into the refrigerator to thicken.
  • Drain the water from the cashews and add them, along with all the remaining cheesecake ingredients into a high-powered blender and blend on the highest speed until smooth and creamy, stopping to scrape down the sides as necessary. Pour into a large bowl and set aside until ready to use. 
  • Place the blueberries and the 2 Tbsp of the REBBL elixir in a medium sauce pan and bring to a boil on high heat. Once boiling, reduce the heat to medium and cook, stirring frequently, for 7 minutes. Add the honey and mash the blueberries with a fork. Cook an additional 3-5 minutes until the sauce thickens and the blueberries and broken down. Transfer to a small bowl.
  • While the blueberry sauce cooks, beat the coconut oil and honey in a large bowl, using an electric hand mixer, until smooth and creamy. Add in the coconut flour and salt and stir until a wet dough forms.
  • Transfer the dough to a 9 inch Springform pan and press out evenly. It takes a little bit of time to press out, as the dough is a bit wet. Bake until the sides JUST turn golden brown, about 7 minutes
  • When there are about 2 minutes left for your crust to cook, remove the flax seed meal eggs from the refrigerator and whisk into the cheesecake mixture until well combined.
  • Take the crust out of the oven. If a few spots have risen up slightly, VERY quickly use a small spoon to press down, making sure there are no cracks. You need to pour the cheesecake on ASAP to make sure that it adheres to the crust while baking, so do this as fast as possible.
  • Immediately pour the cheesecake over the crust and smooth out evenly. Drop the blueberry sauce over top and use a sharp knife to swirl.
  • Bake until the cheesecake has risen and the outside appears set and firm, but just a small circle in the center still appears slightly jiggly, about 45 minutes. Remove from the oven and let cool completely on the counter. Then, cover and refrigerate overnight to completely set.
  • Once chilled overnight, cut and DEVOUR.



*This particular REBBL flavor does contain honey. This may prevent it from being considered vegan by some people.
**I buy my cashews pre-roasted. If yours aren't, put them in a 350 degree oven for 10-12 minute until lightly browned, and then soak them overnight.
*** To ensure results, please weigh your flour.


Calories: 380.2kcal | Carbohydrates: 39.2g | Protein: 5.8g | Fat: 24.3g | Saturated Fat: 11.7g | Polyunsaturated Fat: 2.9g | Monounsaturated Fat: 8.6g | Sodium: 203.9mg | Potassium: 190mg | Fiber: 4.1g | Sugar: 26.5g | Vitamin A: 10IU | Vitamin C: 16.3mg | Calcium: 17mg | Iron: 2.7mg