Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, easy no bake vegan blueberry cheesecake (not nut free). One of my favorites. This time, I am going to make it a little 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 foods on earth. It is easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. EASY NO BAKE Vegan Blueberry Cheesecake (NOT nut free) is something that I’ve loved my whole life.
A no-bake vegan blueberry cheesecake recipethat's easy to make with only nourishing ingredients, refined-sugar-free, gluten-free and paleo! This vegan cheesecake with cashews is creamy, sweet and tastes like the real thing - without dairy or refined sugar! This no-bake vegan blueberry cheesecake is so easy to make!
To get started with this recipe, we must 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):
- Take Crust
- Prepare 1/2 cup pecans
- Take 1/2 cup almond flour or raw almonds
- Take 1 cup pitted dates
- Get 1 tsp vanilla
- Take 1/4 cup melted coconut oil
- Prepare Pinch salt
- Get Filling
- Prepare 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
- Get 1/3 cup coconut oil
- Make ready 1 cup fresh blueberries
- Take 1/2 tsp salt
However, you will need to leave it in the freezer to set for at least a few hours before serving. How to make vegan blueberry cheesecake bites. These cheesecake bites are super easy to make! It starts with hot for food's chocolate almond crust, which is so delicious I could eat it on its own!
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 ☺️
The cacao powder gives a hint of chocolate which goes really well with the almonds. A perfect summer dessert, these No Bake Lemon Blueberry Cheesecake Bars are refreshing & full of fruity flavor! They're vegan, gluten-free & easy to make with just a handful of ingredients, including Silk's Dairy-Free Yogurt Alternative! Thank you Silk for teaming up with me for this yummy recipe. 💜 How to store Blueberry Cheesecake. Keep this no bake no bake cheesecake recipe in the refrigerator until ready to serve.
So that’s going to wrap it up with this special food easy no bake vegan blueberry cheesecake (not nut free) recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
