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A no-bake vegan blueberry cheesecake recipe that'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! Often people will ask you why you want to eat a vegan cheesecake if you don't want to eat dairy in the first place.
To get started with this particular recipe, we have to prepare a few ingredients. You can have easy no bake vegan blueberry cheesecake (not nut free) using 16 ingredients and 10 steps. Here is how you can achieve it.
The ingredients needed to make EASY NO BAKE Vegan Blueberry Cheesecake (NOT nut free):
- Prepare 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
- Make ready Pinch salt
- Prepare Filling
- Take 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
- Take 1 cup coconut milk
- Take 1 tsp vanilla
- Make ready 1/3 cup coconut oil
- Prepare 1 cup fresh blueberries
- Take 1/2 tsp salt
A cheesecake was an easy way out in this case! I adapted it very slightly and it worked wonderfully. A few things you should know about this Blueberry Cheesecake: it is raw, free of refined sugar and completely grain-free. How to make vegan blueberry cheesecake bites.
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 ☺️
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! 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!
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