Easiest Way to Cook Yummy *EASY* NO BAKE Vegan Blueberry Cheesecake (NOT nut free)

*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.

The berry cake has a sweet, slightly crunchy crust made of blended dates and almonds, and an irresistible blueberry-vanilla- cashew filling. 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 sugar. You can have *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. Prepare of Crust.
2. You need 1/2 cup of pecans.
3. It's 1/2 cup of almond flour or raw almonds.
4. It's 1 cup of pitted dates.
5. You need 1 tsp of vanilla.
6. Prepare 1/4 cup of melted coconut oil.
7. It's Pinch of salt.
8. Prepare of Filling.
9. It's 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. Prepare 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. Prepare 1 cup of fresh blueberries.
16. Prepare 1/2 tsp of salt.

The Best No Bake Dairy Free Cheesecake Recipes on Yummly Make the crust: To a food processor add walnuts and process until finely ground. 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) 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 ☺️.

Thank you Silk for teaming up with me for this yummy recipe. 💜 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. 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!