Easiest Way to Autumn To Try At Home *EASY* NO BAKE Vegan Blueberry Cheesecake (NOT nut free)

Easiest Way to Autumn To Try At Home EASY NO BAKE Vegan Blueberry Cheesecake (NOT nut free) Delicious, fresh and tasty.

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! Often people will ask you why you want to eat a vegan cheesecake if you don't want to eat dairy in the first place.

So follow this recipe to learn how to make delicious no-bake vegan cheesecake.

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.

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. It’s of Crust.

2. It’s of pecans.

3. It’s of almond flour or raw almonds.

4. You need of pitted dates.

5. You need of vanilla.

6. You need of melted coconut oil.

7. It’s of salt.

8. You need of Filling.

9. You need of cashew (soak at least 3 hours before).

10. You need of lemon juice (or more if you like).

11. Prepare of agave or maple syrup.

12. You need of coconut milk.

13. You need of vanilla.

14. It’s of coconut oil.

15. You need of fresh blueberries.

16. You need of salt.

A cheesecake was an easy way out in this case!

I adapted it very slightly and it worked wonderfully.

A few things you should know about this Blueberry Cheesecake: it is raw, free of refined sugar and completely grain-free.

Easy no-bake Blueberry Vegan Cheesecake is full of rich creamy flavor that is sweet and fruity, with the bonus that it is really good for you to indulge in.

EASY NO BAKE Vegan Blueberry Cheesecake (NOT nut free) step by step

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 ☺️.

This vegan cheesecake has a rich dairy-free creamy filling and a naturally sweetened nutty gluten-free crust.

How to make vegan blueberry cheesecake bites.

These cheesecake bites are super easy to make!

It starts with hot for food's chocolate almond crust, which is so delicious I could eat it on its own!

The cacao powder gives a hint of chocolate which goes really well with the almonds.