Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, easy no bake vegan blueberry cheesecake (not nut free). It is one of my favorites. This time, 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 popular of recent trending meals on earth. It’s enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. EASY NO BAKE Vegan Blueberry Cheesecake (NOT nut free) is something that I have loved my entire life. They’re nice and they look fantastic.
To get started with this particular recipe, we must first 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 can achieve that.
<<<<<<< HEAD ======= >>>>>>> 4d1aa472 (theme adsterra-za)The ingredients needed to make EASY NO BAKE Vegan Blueberry Cheesecake (NOT nut free):
- Prepare Crust
- Make ready 1⁄2 cup pecans
- Make ready 1⁄2 cup almond flour or raw almonds
- Make ready 1 cup pitted dates
- Make ready 1 tsp vanilla
- Prepare 1⁄4 cup melted coconut oil
- Get Pinch salt
- Get Filling
- Get 2 cups cashew (soak at least 3 hours before)
- Make ready 3-4 Tbs lemon juice (or more if you like)
- Prepare 1⁄3 cup agave or maple syrup
- Prepare 1 cup coconut milk
- Take 1 tsp vanilla
- Take 1⁄3 cup coconut oil
- Take 1 cup fresh blueberries
- Prepare 1⁄2 tsp salt
The cheesecake filling is made using So Delicious® Dairy Free Cocowhip™ Coconut Whipped Topping, cashew nuts, and blueberries. Best, no bake, raw vegan blueberry cheesecake! This cheesecake is completely refined sugar free, paleo, raw and absolutely delicious! The fresh blueberry topping really takes it over the edge.
<<<<<<< HEAD ======= >>>>>>> 4d1aa472 (theme adsterra-za)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.
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