Hey everyone, it’s me again, Dan, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, easy no bake vegan blueberry cheesecake (not nut free). One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
EASY NO BAKE Vegan Blueberry Cheesecake (NOT nut free) is one of the most popular of current trending foods in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions daily. EASY NO BAKE Vegan Blueberry Cheesecake (NOT nut free) is something which I have loved my whole life. They’re nice and they look wonderful.
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To get started with this recipe, we must first 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 can achieve that.
The ingredients needed to make EASY NO BAKE Vegan Blueberry Cheesecake (NOT nut free):
- Get Crust
- Prepare 1⁄2 cup pecans
- Get 1⁄2 cup almond flour or raw almonds
- Get 1 cup pitted dates
- Make ready 1 tsp vanilla
- Prepare 1⁄4 cup melted coconut oil
- Get Pinch salt
- Make ready Filling
- Get 2 cups cashew (soak at least 3 hours before)
- Prepare 3-4 Tbs lemon juice (or more if you like)
- Take 1⁄3 cup agave or maple syrup
- Get 1 cup coconut milk
- Prepare 1 tsp vanilla
- Prepare 1⁄3 cup coconut oil
- Take 1 cup fresh blueberries
- Prepare 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’s going to wrap this up with this special food easy no bake vegan blueberry cheesecake (not nut free) recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
