*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. 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.
Process until nice and creamy and combined. The cashews and this cheesecake mixture is creamiest. This delicious baked vegan cheesecake is creamy and dense like New York style cheesecake, but the recipe is super simple and easy. 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)
- You need of Crust.
- You need 1/2 cup of pecans.
- Prepare 1/2 cup of almond flour or raw almonds.
- Prepare 1 cup of pitted dates.
- It’s 1 tsp of vanilla.
- You need 1/4 cup of melted coconut oil.
- You need Pinch of salt.
- You need of Filling.
- Prepare 2 cups of cashew (soak at least 3 hours before).
- Prepare 3-4 Tbs of lemon juice (or more if you like).
- Prepare 1/3 cup of agave or maple syrup.
- You need 1 cup of coconut milk.
- You need 1 tsp of vanilla.
- It’s 1/3 cup of coconut oil.
- Prepare 1 cup of fresh blueberries.
- Prepare 1/2 tsp of salt.
Video tutorial for Baked Vegan Cheesecake with Blueberry. But with the rest of the ingredients, you will not taste the store-bought stuff in the. Baked vegan cheesecake with a delicious poppy seed layer. This light/airy cake is a great dessert Nut-Free Alternative.
*EASY* NO BAKE Vegan Blueberry Cheesecake (NOT nut free) instructions
- 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 ☺️.
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? They're NOT sticky at room temperature! While these No-Bake Granola Bars are not enrobed in Cocoa and Sugar, they still taste pretty darn good. Plus, I would consider them to actually be. I BAKED a cheesecake for a change… Like a regular ol' cheesecake.