Hey everyone, it’s John, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, easy no bake vegan blueberry cheesecake (not nut free). One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
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EASY NO BAKE Vegan Blueberry Cheesecake (NOT nut free) is one of the most popular of recent trending meals in the world. It’s simple, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. EASY NO BAKE Vegan Blueberry Cheesecake (NOT nut free) is something that I have loved my whole life.
To begin with this recipe, we must 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 cook it.
The ingredients needed to make EASY NO BAKE Vegan Blueberry Cheesecake (NOT nut free):
- Get Crust
- Make ready 1⁄2 cup pecans
- Take 1⁄2 cup almond flour or raw almonds
- Prepare 1 cup pitted dates
- Prepare 1 tsp vanilla
- Make ready 1⁄4 cup melted coconut oil
- Prepare Pinch salt
- Make ready Filling
- Make ready 2 cups cashew (soak at least 3 hours before)
- Get 3-4 Tbs lemon juice (or more if you like)
- Take 1⁄3 cup agave or maple syrup
- Prepare 1 cup coconut milk
- Make ready 1 tsp vanilla
- Take 1⁄3 cup coconut oil
- Take 1 cup fresh blueberries
- Get 1⁄2 tsp salt
So follow this recipe to learn how to make delicious no-bake vegan cheesecake. 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. No-bake vegan blueberry cheesecake- this delicious, eggless, and dairy-free cheesecake is easy to make and tastes amazing!
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 ☺️
It has the richness of a chocolate cake, but a delightfully fresh fruity flavor. No-bake vegan blueberry cheesecake- this delicious, eggless, and dairy-free cheesecake is easy to make and tastes amazing! The perfect dessert for any holiday, celebration, or family get together. The cheesecake filling is made using So Delicious® Dairy Free Cocowhip™ Coconut Whipped Topping, cashew nuts, and blueberries. First grease your cake tin with dairy-free butter.
So that’s going to wrap it up with this special food easy no bake vegan blueberry cheesecake (not nut free) recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
