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

  • 2 min read
  • Dec 07, 2019

*EASY* NO BAKE Vegan Blueberry Cheesecake (NOT nut free). 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! Easy Vegan No-Bake Blueberry Cheesecake Recipe.

You can bake it or not (to serve as creamy no-bake ice cream slices) – That's your choice! The recipe is dairy-free, egg-free, super simple, and makes the perfect dessert for kids and adults alike! This easy, no-bake, dairy-free vegan lime cheesecake recipe contains no cashews and is also gluten-free! You can cook *EASY* NO BAKE Vegan Blueberry Cheesecake (NOT nut free) using 16 ingredients and 10 steps. Here is how you cook that.

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

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

It's the perfect creamy, tangy, sweet dessert to end any meal. This page may contain affiliate links. 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!

*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 ☺️.

In a large bowl combine the Tofutti, powdered sugar, vegan yogurt, lemon juice corn starch, vanilla extract, and salt. This no bake vegan cheesecake is a real crowd pleaser. If you're looking for a dessert that feels and tastes sinfully decadent but is actually good for you, look no further. This No Bake Blueberry Cheesecake Bars Dessert is a cinch to whip up! Easy and delicious it's the answer to all your summer party needs!