Navy Bean Blueberry Cheesecake 

10–12 slices

Total Time

20 minutes (plus freezing/chilling time)

Ingredients

Filling

• 1 can (15 oz) navy beans, rinsed and drained
• 2½ cups raw cashews
• ½ cup refined coconut oil, melted
• ⅓ cup maple syrup
• 2 tablespoons vanilla extract
• 2 tablespoons fresh lemon juice
• ¼ teaspoon salt
• 1 cup frozen blueberries
• ½ cup sweetened soy milk (only if needed for blending)

Crust

• 1 prepared pie crust or graham-style crust (store-bought or homemade)

Instructions

1. Prepare the filling

Add the following ingredients to a high-powered blender:

• Navy beans
• Cashews
• Refined coconut oil
• Maple syrup
• Vanilla extract
• Lemon juice
• Salt
• Frozen blueberries

Blend until completely smooth and creamy.

If the mixture is too thick to blend, add up to ½ cup sweetened soy milk, a little at a time, until smooth.

2. Fill the crust

Pour the cheesecake filling into the prepared crust.

Smooth the top with a spatula.

3. Let it set

Place the cheesecake in the freezer for at least 2 hours to help it firm up.

For the best flavor and texture, transfer it to the refrigerator and chill for 1–2 days before serving. This allows the flavors to develop and creates an even creamier cheesecake.

4. Serve

Slice and enjoy!

Optional: Garnish with fresh blueberries, lemon zest, or additional blueberries on top.

Tips

• Refined coconut oil provides structure without adding a coconut flavor.
• A high-powered blender creates the smoothest, creamiest filling.
• The longer the cheesecake chills in the refrigerator, the better the texture and flavor become.
• Store leftovers in the refrigerator for up to 5 days or freeze individual slices for longer storage.

Why You'll Love This Recipe

• Creamy and rich without dairy
• Hidden protein and fiber from navy beans
• Naturally sweetened with maple syrup
• Beautiful blueberry flavor in every bite
• Perfect for holidays, birthdays, or any special occasion