Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a special dish, easy no bake vegan blueberry cheesecake (not nut free). It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
EASY NO BAKE Vegan Blueberry Cheesecake (NOT nut free) is one of the most well liked of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. EASY NO BAKE Vegan Blueberry Cheesecake (NOT nut free) is something that I have loved my entire life. They are fine and they look fantastic.
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To get started with this particular recipe, we have to prepare a few ingredients. You can cook easy no bake vegan blueberry cheesecake (not nut free) using 16 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make EASY NO BAKE Vegan Blueberry Cheesecake (NOT nut free):
- Make ready Crust
- Get 1/2 cup pecans
- Take 1/2 cup almond flour or raw almonds
- Make ready 1 cup pitted dates
- Prepare 1 tsp vanilla
- Get 1/4 cup melted coconut oil
- Prepare Pinch salt
- Prepare Filling
- Take 2 cups cashew (soak at least 3 hours before)
- Make ready 3-4 Tbs lemon juice (or more if you like)
- Get 1/3 cup agave or maple syrup
- Make ready 1 cup coconut milk
- Prepare 1 tsp vanilla
- Take 1/3 cup coconut oil
- Get 1 cup fresh blueberries
- Get 1/2 tsp salt
This "cheesecake" is not only vegan but also raw, dairy-free, gluten free and free of processed sugar. So follow this recipe to learn how to make delicious no-bake vegan cheesecake. This cheesecake is completely refined sugar free, paleo, raw and absolutely delicious! The fresh blueberry topping really takes it over the edge.
Steps to make EASY NO BAKE Vegan Blueberry Cheesecake (NOT nut free):
- You will definitely need a food processor for this and a spring form pan for the best results!
- First things first, soak the cashews in water. Just enough water to cover them and soak for a minimum 3 hours or overnight
- For the crust. Add all crust ingredients into a food processor and combine until the mixture stays together but still a bit crumbled
- Spray your pan. Push down crust as evenly as you can to the bottom of the pan. Freeze for 2 hours. Now for the filling
- In your food processor add your drained and soaked cashews along with the other filling ingredients except the blueberries and lemon juice
- Blend this mixture very well the smoother the mix the better your texture
- Add lemon juice for the creamy Taste. Add as much or as little as you like. Add in blueberries last. Combine well
- Once your crust is frozen add the filling right on top and freeze until it sets completely.
- Once everything is totally set. Remove from spring form pan and place on a cake plate !
- And you’re done! Thaw completely or eat slightly colder. Will last in the fridge up to 4 days ☺️
This cheesecake is completely refined sugar free, paleo, raw and absolutely delicious! The fresh blueberry topping really takes it over the edge. How about that creamy texture?- Sign me up, please! This easy vegan blueberry cheesecake recipe is sponsored by the awesome folks at Love Beets! A nice sunflower seed, date crust topped with a creamy cashew blueberry feeling–this cake is heavenly.
So that is going to wrap it up for this exceptional food easy no bake vegan blueberry cheesecake (not nut free) recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
