How to Summer Yummy Vegan Blueberry Cheesecake

Angel Watts
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How to Summer Yummy Vegan Blueberry Cheesecake
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How to Summer Yummy Vegan Blueberry Cheesecake Delicious, fresh and tasty.

Vegan Blueberry Cheesecake. Place cashews for the filling in a bowl and fill with boiling water. This vegan blueberry cheesecake is super smooth, creamy, sweet and tart - the perfect cheesecake without the dairy! The berry cake has a sweet, slightly crunchy crust made of blended dates and almonds, and an irresistible blueberry-vanilla- cashew filling.

Our vegan blueberry cheesecake recipe is completely raw, refined sugar-free and gluten-free too.

It's perfect to serve on warm days as a cool, sweet dessert.

You can use any berry or fruit you like for the second layer and make something completely unique.

You can cook Vegan Blueberry Cheesecake using 10 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Vegan Blueberry Cheesecake

  1. Prepare of CRUST Ingredients:.

  2. You need 1 cup of raw almonds.

  3. Prepare 7 of medjool dates.

  4. Prepare 1 tbsp of coconut oil.

  5. Prepare 1 tbsp of cinnamon.

  6. You need Pinch of sea salt.

  7. Prepare of FILLING Ingredients:.

  8. It’s 2 cups of soaked, raw cashews 1 cup blueberries.

  9. You need 1/2 cup of coconut oil juice from 1/2 lemon 1 tsp vanilla extract.

  10. Prepare 1/2 cup of agave.

Peanut butter or caramel also work well in this recipe and add another layer of.

Pulse graham crackers and oats in a food processor until small crumbs, transfer to a bowl and mix with coconut oil and vegan butter.

The blueberry topping for the vegan cheesecake recipe, which can also be used for any other no-bake desserts, is actually quite easy to make.

Basically, just put all the ingredients in your saucepan and cook while stirring until it's nice and thick.

Vegan Blueberry Cheesecake instructions

  1. Add raw cashews to a large bowl of water and soak for at least 4 hours or overnight..

  2. To a food processor, add all the ingredients for the crust. Blend until it resembles “graham cracker” crust.Set aside..

  3. Once the cashews have finished soaking, discard the water then add the cashews to a food processor.  Add the rest of the ingredients for the filling.  Blend until very smooth, like cream..

  4. Build a large cheesecake, or several mini-cheesecakes by adding the crust, patting it down, then adding the filling..

  5. Freeze for about 1 hour (or longer), then place the cheesecake in the fridge about 30 to 45 minutes you are going to enjoy it..

Once it's cooled it will set to a gel-like consistency.

This Vegan Blueberry Cheesecake is perfect for summer entertaining as it can be made in advance and keeps well covered in the fridge for up to a few days.

I'd recommend storing the cheesecake and the blueberry sauce separately, and then topping the cheesecake with the blueberry sauce before serving.

This No-Bake Layered Blueberry Cheesecake is a beautiful and easy-to-make Paleo-friendly + vegan cheesecake made with soaked cashews!

The cheesecake layers are lusciously smooth and creamy with a tart, fruity topping.