Vegan Blueberry Cheesecake
Vegan Blueberry Cheesecake

Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, vegan blueberry cheesecake. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Vegan Blueberry Cheesecake is one of the most well liked of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Vegan Blueberry Cheesecake is something which I’ve loved my entire life. They’re nice and they look fantastic.

This vegan blueberry cheesecake is super smooth, creamy, sweet and tart - the perfect This vegan cheesecake is so easy to make, though it requires a bit of patience while you wait for it to. 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.

To get started with this recipe, we must first prepare a few components. You can have vegan blueberry cheesecake using 10 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Vegan Blueberry Cheesecake:
  1. Prepare CRUST Ingredients:
  2. Prepare 1 cup raw almonds
  3. Make ready 7 medjool dates
  4. Prepare 1 tbsp coconut oil
  5. Make ready 1 tbsp cinnamon
  6. Get Pinch sea salt
  7. Prepare FILLING Ingredients:
  8. Take 2 cups soaked, raw cashews 1 cup blueberries
  9. Prepare 1/2 cup coconut oil juice from 1/2 lemon 1 tsp vanilla extract
  10. Take 1/2 cup agave

This Vegan Blueberry Cheesecake is rich and creamy Vegan Blueberry Cheesecake (Gluten-Free). Vegan Blueberry Cheesecake with crunchy almond topping. This cake is, as usually, vegan, contains good ingredients, is easy to make and incredibly delicious! Especially the blueberries in the cream.

Instructions to make Vegan Blueberry Cheesecake:
  1. Add raw cashews to a large bowl of water and soak for at least 4 hours or overnight.
  2. To a food processor, add all the ingredients for the crust. Blend until it resembles “graham cracker” crust.Set aside.
  3. Once the cashews have finished soaking, discard the water then add the cashews to a food processor.  Add the rest of the ingredients for the filling.  Blend until very smooth, like cream.
  4. Build a large cheesecake, or several mini-cheesecakes by adding the crust, patting it down, then adding the filling.
  5. Freeze for about 1 hour (or longer), then place the cheesecake in the fridge about 30 to 45 minutes you are going to enjoy it.

They feature both fresh blueberries and blueberry jam to create a cheesecake that's filled with vibrant flavour! I honestly can't believe how long it's been since I made a vegan cheesecake recipe. Best, no bake, raw vegan blueberry cheesecake! This cheesecake is completely refined sugar free, paleo, raw and absolutely delicious! The fresh blueberry topping really takes it over the edge.

So that is going to wrap this up with this exceptional food vegan blueberry cheesecake recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!