Recipe: Perfect *EASY* NO BAKE Vegan Blueberry Cheesecake (NOT nut free)

*EASY* NO BAKE Vegan Blueberry Cheesecake (NOT nut free). This easy no-bake vegan cheesecake tastes just like authentic cheesecake, but it's completely nut-free, dairy-free, and can be made gluten-free too! Use this basic vegan cheesecake recipe to make any flavor combo that you wish. Top it with cherry pie filling for an easy cherry cheesecake or.

This blueberry vegan and gluten free cheesecake will blow your mind. These delicious and refreshing no-bake Vegan Blueberry Cheesecake Bars are perfect for the warm weather months! Add the cashews, berries, almond milk, vanilla, agave nectar, and lime juice. You can have *EASY* NO BAKE Vegan Blueberry Cheesecake (NOT nut free) using 16 ingredients and 10 steps. Here is how you cook that.

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

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

Process until nice and creamy and combined. The cashews and this cheesecake mixture is creamiest. This No-Bake Vanilla Bean Cheesecake is a gluten-free, Paleo and vegan cheesecake made with a walnut crust, a creamy cashew cheesecake filling This healthier cheesecake alternative will satisfy your cheesecake cravings! I've been on a cashew cheesecake kick lately - I can't seem to get.

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

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 ☺️.

Baked vegan cheesecake with a delicious poppy seed layer. This light/airy cake is a great dessert Nut-Free Alternative. As mentioned before this baked vegan cheesecake is plant-based Not sure where you are based, maybe you can buy vegan cream cheese in the store which doesn't contain soy? I BAKED a cheesecake for a change… Like a regular ol' cheesecake. Almost conventional, I know… except somehow the dairy, eggs, sugar, and gluten got left out Ok, I can keep telling you what's NOT in this cake, but let's talk about what's in it instead :D Because I'm sure you're going to want this easy.