These creamy and dreamy no bake blueberry bliss balls taste like little blueberry cheesecake bites! They are made with raw cashews, sweetened by medjool dates and are bursting with juicy blueberries in every bite. Perfect freezer snacks to meal prep for a busy week.

A  blueberry cheesecake ballscovered in coconut shreds.

These no bake blueberry cheesecake balls are the perfect treat for spring or summer!

They are sweet, tart, creamy and smooth, just the perfect flavor combination. You can also add scoop of protein powder to give it a boost.

They are easily made with 6 simple ingredients.

I like to keep these on hand for morning meal prep, desserts, or a quick snack out the door!

If you love blueberry desserts, then you must try out these Blueberry Cookies! They are also an easy meal prep treat and are packed with flavor.

Why I Love These Blueberry Cheesecake Bites

The weather is starting to warm up and these are a PERFECT option to keep in the freezer and pop in your mouth when you need a quick and refreshing snack.

They are easy to make and they are even easier to munch on! My husband Tom travels a lot for work and these are so easy to pack in an airtight container for him for his long drives or flights.

Not to mention, my toddler absolutely loves these too! Approved by all ages, to say the least.

Ingredients Needed for no bake blueberry cheesecake balls

Raw Cashews– These little gems help add a creaminess factor to the treats!

Pitted Medjool Dates

Vanilla Extract– adds delicious flavor and take these bites to the next level!

Frozen Blueberries– packed with flavor and a beautiful blue color!!

Coconut Flour– a delicious gluten-free option!

How to Make These No Bake Blueberry Cheesecake Balls

First, you will need to soak your RAW cashews for at LEAST 2 hours in hot water with a pinch of salt or at room temperature water overnight if you have time. Use any medium to small bowl you have to do this.

Second, check if your Medjool dates are soft enough to easily tear. If they are too tough, you can soak them as well in hot water for 10 minutes or so. Once they are softened, drain the water and set aside.

Next, get out your food processor. This is an essential kitchen tool to use when making balls. This helps blend everything nicely together to achieve a smooth texture for rolling into balls.

Add your soaked dates, cashews and walnuts to a food processor. Blending until smooth.
Next you will add in your coconut flour, vanilla extract, and any other optional add ins. Pulse until fully combined.
Once everything is blended, add in your frozen blueberries and pulse just 2-3 times.
All ingredients blended together should have this blue hue, and texture.

We don’t want to overdo the pulsing or blending, but if you desire a smoother texture, pulse more than 3 times. You will most likely need to scrape down the sides of your food processor in order to get everything incorporated, so keep a small rubber headed spatula or butter knife on standby.

After you are done blending, set your mixture aside in the fridge for 20-30 minutes in order for it to set up and make the rolling process easier.

Finally, you can take out your chilled mixture and start forming into roughly one inch balls!

Lastly, you will fill a small shallow bowl with finely shredded coconut, and roll your no bake blueberry bites in it, enough to coat.
Lastly, let sit on parchment and then store in an airtight container in the fridge or freezer.

Why You Should Soak Your Nuts or Seeds Prior to Making Your Blueberry Cheesecake Balls

  • Improved taste- soaking removes the dust, residue, from the skin.
  • Gooey Protein Balls – the consistency is so much smoother.
  • Easier food preparation – now that the cashews are softer, they are so much easier to work with!

What Makes these Cheesecake Blueberry Balls so Fueling?

Bites (or balls) earn their name from the fact that they are loaded with simple ingredients and fuel you through the day!

My family also loves my No Bake Pecan Pie Energy Bites, which are also gluten free!

How to Serve These Blueberry Cheesecake Balls

These babies are best served on the go with little to no added fluff! You can pop them in your mouth and wash down with either a warm or iced coffee!

How to Store Your Blueberry Cheesecake Balls

The best way to store these little round balls of joy are in the FREEZER! Why in the freezer? Well, freezing these treats can add an almost truffle or cheesecake texture effect! SO darn good!

It’s hard to believe these smooth and creamy bites are made with cashews and only sweetened by medjool dates.

If you love blueberry recipes like I do, check out my Blueberry Scones, these are also gluten free and toddler friendly!

I hope you and your loved ones enjoy this easy and amazing treat! These will especially help on those long days where mom duties never seem to end!


A plate of blueberry cheesecake balls covered in coconut shreds.

Get the recipe:No Bake Blueberry Cheesecake balls {6 Ingredients}

These creamy and dreamy no bake blueberry bliss balls taste like little blueberry cheesecake bites! They are made with raw cashews, sweetened by medjool dates and are bursting with juicy blueberries in every bite.
No ratings yet


  • 2 cup raw cashews, soaked and drained
  • 1 cup Medjool dates, ~10 – 12 **
  • ¼ cup coconut flour
  • 1 cup blueberries
  • 1/4 cup coconut shreds
  • 1 tsp vanilla extract
  • 1/4 cup ground flax seeds , (optional)


  • Soak raw cashews overnight with a pinch of salt (or hot water for 2 – 3 hours). Drain and rinse.
  • In a food processor, pulse together pitted dates, cashews, ground flax seeds, coconut flour, and vanilla extract, into a fudgy paste.
  • Pulse in lightly thawed blueberries.
  • Once all ingredients are to a smooth texture- chill the mix for 20-30 minutes in the fridge to make rolling into balls easier
  • Once dough has chilled, remove from the fridge and begin rolling into 1 inch balls.
  • Lastly, roll in coconut shreds- and enjoy!
Serving: 1g, Calories: 339kcal, Carbohydrates: 37g, Protein: 10g, Fat: 28g, Saturated Fat: 8g, Polyunsaturated Fat: 18g, Cholesterol: 5mg, Sodium: 171mg, Fiber: 6g, Sugar: 24g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.