Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, easy no bake vegan blueberry cheesecake (not nut free). One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
EASY NO BAKE Vegan Blueberry Cheesecake (NOT nut free) is one of the most favored of current trending meals on earth. It’s easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. EASY NO BAKE Vegan Blueberry Cheesecake (NOT nut free) is something which I’ve loved my entire life. They are nice and they look fantastic.
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To get started with this particular recipe, we have to prepare a few ingredients. You can have 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):
- Take Crust
- Take 1/2 cup pecans
- Get 1/2 cup almond flour or raw almonds
- Make ready 1 cup pitted dates
- Prepare 1 tsp vanilla
- Prepare 1/4 cup melted coconut oil
- Make ready Pinch salt
- Take Filling
- Take 2 cups cashew (soak at least 3 hours before)
- Get 3-4 Tbs lemon juice (or more if you like)
- Make ready 1/3 cup agave or maple syrup
- Get 1 cup coconut milk
- Prepare 1 tsp vanilla
- Prepare 1/3 cup coconut oil
- Get 1 cup fresh blueberries
- Make ready 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!
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 ☺️
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 for this special food easy no bake vegan blueberry cheesecake (not nut free) recipe. Thank you very 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. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
