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

*EASY* NO BAKE Vegan Blueberry Cheesecake (NOT nut free). This no-bake vegan blueberry cheesecake is so easy to make! This "cheesecake" is not only vegan but also raw, dairy-free, gluten free and free of processed. This no-bake vegan blueberry cheesecake is so easy to make!

Process until nice and creamy and combined. The cashews and this cheesecake mixture is creamiest. Best, no bake, easy, vegan raspberry cheesecake! You can cook *EASY* NO BAKE Vegan Blueberry Cheesecake (NOT nut free) using 16 ingredients and 10 steps. Here is how you achieve that.

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

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

This cheesecake is completely refined sugar free, paleo, raw and absolutely delicious! You have to try the blueberry one with macadamia nuts, too. Feel free to rate the recipe (on the recipe card using the star system) if you have a moment… helps. 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.

step by step *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 ☺️.

These easy no-bake mini blackberry cheesecakes are raw vegan, gluten-free, soy-free, creamy and so delicious like cheesecake and ice cream cupcakes! Use blackberries, blueberries, strawberries, raspberries, etc. or simply leave them plain. This Vegan Baked Cheesecake (New York Cheesecake) is seriously rich and creamy and has a I've made no-bake vegan cheesecakes before (like this Vegan Blueberry Cheesecake and this You must use soft, silken tofu for this cheesecake, NOT firm tofu! How to make this Vegan Baked. Dairy-free, nut-free cheese is real and it's fantastic!