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 recipe is dairy-free, gluten-free, and nut-free too! It tastes just like those no-bake cheesecakes that are made with cream cheese and sweetened condensed milk, but with absolutely no dairy! I know that there are a ton of delicious cheesecake recipes out there that.

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. As mentioned before this baked vegan cheesecake is plant-based, gluten-free, refined. You can cook *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. Prepare of Crust.
2. Prepare 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. Prepare 1 tsp of vanilla.
6. You need 1/4 cup of melted coconut oil.
7. You need Pinch of salt.
8. You need of Filling.
9. It's 2 cups of cashew (soak at least 3 hours before).
10. Prepare 3-4 Tbs of lemon juice (or more if you like).
11. You need 1/3 cup of agave or maple syrup.
12. It's 1 cup of coconut milk.
13. You need 1 tsp of vanilla.
14. Prepare 1/3 cup of coconut oil.
15. You need 1 cup of fresh blueberries.
16. It's 1/2 tsp of salt.

No-Bake Vegan Cheesecake (Soy-Free!) This post may contain affiliate links. I like to use a date-based crust for this cheesecake, paired with a buttery nut like pecans or walnuts. This no-bake cashew cheesecake is best served straight from the freezer, because it will melt relatively quickly if. I BAKED a cheesecake for a change… Like a regular ol' cheesecake.

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

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 ☺️.

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. Vegan lemon blueberry cheesecake - this delicious eggless and dairy free baked cheesecake is easy How To Make Vegan Lemon Blueberry Cheesecake: (For ingredients and full instructions see the To make the filling, soak some raw cashew nuts in boiling water for half an hour, drain well then. The cheesecake is not only vegan, but it's gluten free, refined sugar free and can easily be made coconut free! Most other vegan cheesecake recipes par-bake the crusts beforehand or include a high amount of nuts in the crust. However, I found that both of those elements causes the crust to.