Hey everyone, it’s Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, easy no bake vegan blueberry cheesecake (not nut free). It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look delicious.
But, to perk them up a bit I created three varieties: blueberry, bourbon caramel, and peanut butter. Instead of baking these cheesecakes you simply pop them in the freezer to set. This no-bake vegan blueberry cheesecake is so easy to make!
EASY NO BAKE Vegan Blueberry Cheesecake (NOT nut free) is one of the most well liked of current trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. EASY NO BAKE Vegan Blueberry Cheesecake (NOT nut free) is something which I’ve loved my whole life. They are fine and they look wonderful.
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):
- Make ready Crust
- Get 1/2 cup pecans
- Take 1/2 cup almond flour or raw almonds
- Make ready 1 cup pitted dates
- Prepare 1 tsp vanilla
- Get 1/4 cup melted coconut oil
- Take Pinch salt
- Make ready Filling
- Prepare 2 cups cashew (soak at least 3 hours before)
- Take 3-4 Tbs lemon juice (or more if you like)
- Make ready 1/3 cup agave or maple syrup
- Get 1 cup coconut milk
- Make ready 1 tsp vanilla
- Get 1/3 cup coconut oil
- Get 1 cup fresh blueberries
- Take 1/2 tsp salt
You have to try the blueberry one with macadamia nuts, too. Feel free to rate the recipe (on the recipe card using the star system) if you have a moment… helps. These delicious and refreshing no-bake Vegan Blueberry Cheesecake Bars are perfect for the warm weather months! So easy to make, gluten free + dairy free!
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 ☺️
Pour the purpley-blue goodness into your pan on top of the nutty crust. Top with additional berries and place in the freezer on a flat surface. Baked vegan cheesecake with a delicious poppy seed layer. As mentioned before this baked vegan cheesecake is plant-based, gluten-free, refined sugar-free Not sure where you are based, maybe you can buy vegan cream cheese in the store which doesn't contain soy? This delicious baked vegan cheesecake is creamy and dense like New York style cheesecake, but the recipe is super simple and easy.
So that’s going to wrap this up for this special food easy no bake vegan blueberry cheesecake (not nut free) recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
