Hey everyone, it’s Louise, welcome to our recipe site. Today, I will show you a way to prepare a special dish, easy no bake vegan blueberry cheesecake (not nut free). It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
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EASY NO BAKE Vegan Blueberry Cheesecake (NOT nut free) is one of the most well liked of current trending foods on earth. It’s simple, it is fast, it tastes yummy. It’s enjoyed by millions daily. EASY NO BAKE Vegan Blueberry Cheesecake (NOT nut free) is something which I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can cook easy no bake vegan blueberry cheesecake (not nut free) using 16 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make EASY NO BAKE Vegan Blueberry Cheesecake (NOT nut free):
- Prepare Crust
- Make ready 1/2 cup pecans
- Prepare 1/2 cup almond flour or raw almonds
- Get 1 cup pitted dates
- Take 1 tsp vanilla
- Get 1/4 cup melted coconut oil
- Take Pinch salt
- Prepare Filling
- Take 2 cups cashew (soak at least 3 hours before)
- Prepare 3-4 Tbs lemon juice (or more if you like)
- Prepare 1/3 cup agave or maple syrup
- Get 1 cup coconut milk
- Make ready 1 tsp vanilla
- Take 1/3 cup coconut oil
- Make ready 1 cup fresh blueberries
- Get 1/2 tsp salt
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. How about that creamy texture?- Sign me up, please!
Instructions 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 ☺️
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. It has the richness of a chocolate cake, but a delightfully fresh fruity flavor.
So that is going to wrap this up for this special food easy no bake vegan blueberry cheesecake (not nut free) recipe. Thank you very much for reading. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
