Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, easy no bake vegan blueberry cheesecake (not nut free). One of my favorites food recipes. This time, 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 well liked of recent trending meals on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They are nice and they look wonderful. 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):
- Prepare Crust
- Get 1/2 cup pecans
- Get 1/2 cup almond flour or raw almonds
- Make ready 1 cup pitted dates
- Take 1 tsp vanilla
- Prepare 1/4 cup melted coconut oil
- Prepare Pinch salt
- Make ready Filling
- Prepare 2 cups cashew (soak at least 3 hours before)
- Prepare 3-4 Tbs lemon juice (or more if you like)
- Make ready 1/3 cup agave or maple syrup
- Make ready 1 cup coconut milk
- Make ready 1 tsp vanilla
- Prepare 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 is going to wrap this up with this special food easy no bake vegan blueberry cheesecake (not nut free) recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget 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!
