How to Make Perfect *EASY* NO BAKE Vegan Blueberry Cheesecake (NOT nut free)

*EASY* NO BAKE Vegan Blueberry Cheesecake (NOT nut free). No-bake vegan cheesecake without having to soak a single cashew. Two ingredient crust topped with the creamiest date-sweetened filling and purple berry Not made of cheese. But they are spotted and swirling with the yummiest tiny blueberries.

It's made with only basic The easy vegan cheesecake recipe that even non vegans love, with no cashews required. Most no-bake vegan cheesecakes use raw nuts and dates in the crust, but this is the first time I'm seeing a baked. This no-bake vegan blueberry cheesecake is so easy to make! You can have *EASY* NO BAKE Vegan Blueberry Cheesecake (NOT nut free) using 16 ingredients and 10 steps. Here is how you cook it.

Ingredients of *EASY* NO BAKE Vegan Blueberry Cheesecake (NOT nut free)

1. You need of Crust.
2. It's 1/2 cup of pecans.
3. It's 1/2 cup of almond flour or raw almonds.
4. Prepare 1 cup of pitted dates.
5. You need 1 tsp of vanilla.
6. Prepare 1/4 cup of melted coconut oil.
7. You need Pinch of salt.
8. It's of Filling.
9. It's 2 cups of cashew (soak at least 3 hours before).
10. You need 3-4 Tbs of lemon juice (or more if you like).
11. Prepare 1/3 cup of agave or maple syrup.
12. It's 1 cup of coconut milk.
13. It's 1 tsp of vanilla.
14. Prepare 1/3 cup of coconut oil.
15. Prepare 1 cup of fresh blueberries.
16. You need 1/2 tsp of salt.

This "cheesecake" is not only vegan but also raw, dairy-free, gluten free and free of processed. No-Bake Lime Blueberry Cheesecake (vegan) + the blueberry paradise. This recipe for my No-Bake Lime Blueberry Cheesecake does not use nuts in the filling - so you can easily make this cheesecake nut-free by. Rich & creamy with a crumbly crust.

*EASY* NO BAKE Vegan Blueberry Cheesecake (NOT nut free) step by step

1. You will definitely need a food processor for this and a spring form pan for the best results!.
2. First things first, soak the cashews in water. Just enough water to cover them and soak for a minimum 3 hours or overnight.
3. For the crust. Add all crust ingredients into a food processor and combine until the mixture stays together but still a bit crumbled.
4. 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.
5. In your food processor add your drained and soaked cashews along with the other filling ingredients except the blueberries and lemon juice.
6. Blend this mixture very well the smoother the mix the better your texture.
7. Add lemon juice for the creamy Taste. Add as much or as little as you like. Add in blueberries last. Combine well.
8. Once your crust is frozen add the filling right on top and freeze until it sets completely..
9. Once everything is totally set. Remove from spring form pan and place on a cake plate !.
10. And you’re done! Thaw completely or eat slightly colder. Will last in the fridge up to 4 days ☺️.

Most vegan cheesecake recipes that I have seen use a ton of nuts, in particular cashews. Now, I know sake paste is not the most easiest ingredient to find but I highly recommend you to check the asian grocery store the next time. Vegan lemon blueberry cheesecake - this delicious eggless and dairy free baked cheesecake is The cheesecake is topped off with an easy blueberry compote which works wonderfully with the Cup measurements are simply not accurate enough for baking and I cannot guarantee the best. Baked vegan cheesecake with a delicious poppy seed layer. This light/airy cake is a great dessert and/or The cake is vegan, gluten-free, oil-free, refined sugar-free and easy to make.

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