Hey everyone, hope you are having an incredible 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 will make it a little 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 in the world. It’s appreciated by millions daily. It’s simple, it is fast, it tastes delicious. They’re fine and they look fantastic. EASY NO BAKE Vegan Blueberry Cheesecake (NOT nut free) is something that I’ve loved my whole life.
To get started with this particular recipe, we have to first 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 that.
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
- Take 1 cup pitted dates
- Take 1 tsp vanilla
- Make ready 1/4 cup melted coconut oil
- Take Pinch salt
- Take Filling
- Prepare 2 cups cashew (soak at least 3 hours before)
- Take 3-4 Tbs lemon juice (or more if you like)
- Get 1/3 cup agave or maple syrup
- Get 1 cup coconut milk
- Prepare 1 tsp vanilla
- Get 1/3 cup coconut oil
- Make ready 1 cup fresh blueberries
- Make ready 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’s going to wrap this up for this special food easy no bake vegan blueberry cheesecake (not nut free) recipe. Thanks so much for your time. I am sure that you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
