Recipe: Tasty Vegan Blueberry Cheesecake

Eliza Harrington
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Recipe: Tasty Vegan Blueberry Cheesecake
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Recipe: Tasty Vegan Blueberry Cheesecake Delicious, fresh and tasty.

Vegan Blueberry Cheesecake. Browse For Yummy & Hassle-Free Cheesecake Recipes From Kraft®. 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!

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.

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

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. It’s of raw almonds.

  3. Prepare of medjool dates.

  4. You need of coconut oil.

  5. It’s of cinnamon.

  6. Prepare of sea salt.

  7. Prepare of FILLING Ingredients:.

  8. You need of soaked, raw cashews 1 cup blueberries.

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

  10. Prepare of agave.

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.

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 step by step

  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.

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

This no-bake (almost raw) vegan blueberry cheesecake will melt in your mouth.

It's creamy, rich, sweet, and fruity.

The recipe is plant-based (dairy-free, egg-free), gluten-free, and easy to make!