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

Hey everyone, it is me, Dave, welcome to my recipe site. Today, we’re going 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 am going to make it a little bit unique. This is gonna smell and look delicious.

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Browse For Yummy & Hassle-Free Cheesecake Recipes From Kraft®. Vegan blueberry cheesecake 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 taste like the real thing - without dairy or refined sugar! If you're looking for a dessert that feels and tastes sinfully decadent but is actually good for you, look no further.

To get started with this recipe, we have to first 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 cook it.

The ingredients needed to make EASY NO BAKE Vegan Blueberry Cheesecake (NOT nut free):
  1. Make ready Crust
  2. Get 1⁄2 cup pecans
  3. Prepare 1⁄2 cup almond flour or raw almonds
  4. Make ready 1 cup pitted dates
  5. Get 1 tsp vanilla
  6. Prepare 1⁄4 cup melted coconut oil
  7. Prepare Pinch salt
  8. Make ready Filling
  9. Prepare 2 cups cashew (soak at least 3 hours before)
  10. Get 3-4 Tbs lemon juice (or more if you like)
  11. Take 1⁄3 cup agave or maple syrup
  12. Make ready 1 cup coconut milk
  13. Get 1 tsp vanilla
  14. Get 1⁄3 cup coconut oil
  15. Prepare 1 cup fresh blueberries
  16. Make ready 1⁄2 tsp salt

This easy vegan blueberry cheesecake recipe is sponsored by the awesome folks at Love Beets! No-bake vegan blueberry cheesecake- this delicious, eggless, and dairy-free cheesecake is easy to make and tastes amazing! The perfect dessert for any holiday, celebration, or family get together. The cheesecake filling is made using So Delicious® Dairy Free Cocowhip™ Coconut Whipped Topping, cashew nuts, and blueberries.

Steps to make EASY NO BAKE Vegan Blueberry Cheesecake (NOT nut free):
  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 ☺️

The perfect dessert for any holiday, celebration, or family get together. The cheesecake filling is made using So Delicious® Dairy Free Cocowhip™ Coconut Whipped Topping, cashew nuts, and blueberries. Simple and straight forward, this no bake blueberry vegan cheesecake (no coconut) will have even the nonvegan guests asking for seconds. A smooth and creamy vegan cheesecake that melts in your mouth bite after bite. This no bake vegan blueberry cheesecake can easily be made into.

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