Recipe of Ultimate *EASY* NO BAKE Vegan Blueberry Cheesecake (NOT nut free)
Hello everybody, it is me, Dave, welcome to my recipe page. Today, we're going to make a distinctive dish, How to Prepare Any-night-of-the-week *EASY* NO BAKE Vegan Blueberry Cheesecake (NOT nut free). One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from *EASY* NO BAKE Vegan Blueberry Cheesecake (NOT nut free), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare *EASY* NO BAKE Vegan Blueberry Cheesecake (NOT nut free) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook *EASY* NO BAKE Vegan Blueberry Cheesecake (NOT nut free) using 16 ingredients and 10 steps. Here is how you cook that.
I made this for a friends birthday and it’s seriously the easiest and most delicious plant based dessert I’ve made. I’m not a fan of nuts and I enjoyed this!. Easy to personalize!
Ingredients and spices that need to be Take to make *EASY* NO BAKE Vegan Blueberry Cheesecake (NOT nut free):
- Crust
- 1/2 cup pecans
- 1/2 cup almond flour or raw almonds
- 1 cup pitted dates
- 1 tsp vanilla
- 1/4 cup melted coconut oil
- Pinch salt
- Filling
- 2 cups cashew (soak at least 3 hours before)
- 3-4 Tbs lemon juice (or more if you like)
- 1/3 cup agave or maple syrup
- 1 cup coconut milk
- 1 tsp vanilla
- 1/3 cup coconut oil
- 1 cup fresh blueberries
- 1/2 tsp salt
Steps to make *EASY* NO BAKE Vegan Blueberry Cheesecake (NOT nut free)
- You will definitely need a food processor for this and a spring form pan for the best results!
- First things first, soak the cashews in water. Just enough water to cover them and soak for a minimum 3 hours or overnight
- For the crust. Add all crust ingredients into a food processor and combine until the mixture stays together but still a bit crumbled
- 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
- In your food processor add your drained and soaked cashews along with the other filling ingredients except the blueberries and lemon juice
- Blend this mixture very well the smoother the mix the better your texture
- Add lemon juice for the creamy Taste. Add as much or as little as you like. Add in blueberries last. Combine well
- Once your crust is frozen add the filling right on top and freeze until it sets completely.
- Once everything is totally set. Remove from spring form pan and place on a cake plate !
- And you’re done! Thaw completely or eat slightly colder. Will last in the fridge up to 4 days ☺️
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So that is going to wrap it up with this exceptional food Recipe of Homemade *EASY* NO BAKE Vegan Blueberry Cheesecake (NOT nut free). Thank you very much for your time. I'm confident that you can make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!