Recipe: Appetizing *EASY* NO BAKE Vegan Blueberry Cheesecake (NOT nut free)

*EASY* NO BAKE Vegan Blueberry Cheesecake (NOT nut free). No bake cheesecake: laat je online inspireren door de lekkerste gerechten van Allerhande. Allerhande helpt je met kiezen én koken. Hier vind je voor elk moment een lekker recept.

Fast method - place the cashew nuts in a bowl and cover them entirely with boiling water. Add maple syrup, lemon juice, lemon zest, vanilla extract and coconut milk. Simple and straight forward, this no bake blueberry vegan cheesecake (no coconut) will have even the nonvegan guests asking for seconds. You can cook *EASY* NO BAKE Vegan Blueberry Cheesecake (NOT nut free) using 16 ingredients and 10 steps. Here is how you achieve it.

Ingredients of *EASY* NO BAKE Vegan Blueberry Cheesecake (NOT nut free)

1. It's of Crust.
2. It's 1/2 cup of pecans.
3. Prepare 1/2 cup of almond flour or raw almonds.
4. You need 1 cup of pitted dates.
5. Prepare 1 tsp of vanilla.
6. Prepare 1/4 cup of melted coconut oil.
7. You need Pinch of salt.
8. You need 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. It's 1/3 cup of agave or maple syrup.
12. Prepare 1 cup of coconut milk.
13. You need 1 tsp of vanilla.
14. You need 1/3 cup of coconut oil.
15. It's 1 cup of fresh blueberries.
16. You need 1/2 tsp of salt.

A smooth and creamy vegan cheesecake that melts in your mouth bite after bite. Oreo cookie Crust Layer: This Blueberry cheesecake starts with a buttery , no bake Oreo cookie crust. The homemade cheesecake crust is the one you will like to make over and over again. This is a no-bake cheesecake, meaning you won't need to cook it at all.

*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 ☺️.

However, you will need to leave it in the freezer to set for at least a few hours before serving. Pulse graham crackers in a food processor until finely ground. Pour melted coconut oil over top and mix to combine. Combine the blueberries, blackberries, lemon juice, honey, chia seeds and beet powder in the bowl of a food processor until pulverized. Add this mixture on top of the filling.