*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! The Best No Bake Dairy Free Cheesecake Recipes on Yummly

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. Easy Raw Vegan Blueberry Cheesecake Recipe. 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. It's 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. Prepare 1 tsp of vanilla.
6. It's 1/4 cup of melted coconut oil.
7. Prepare Pinch of salt.
8. Prepare of Filling.
9. Prepare 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. You need 1 tsp of vanilla.
14. It's 1/3 cup of coconut oil.
15. You need 1 cup of fresh blueberries.
16. It's 1/2 tsp of salt.

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. 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. 💜 How to store Blueberry Cheesecake. Keep this no bake no bake cheesecake recipe in the refrigerator until ready to serve. I slide the springform pan back over the cheesecake to store in the refrigerator. This keeps the layers from collapsing, and makes storage easy! This no bake vegan cheesecake is a real crowd pleaser.