Vegan Blueberry Cheesecake
Vegan Blueberry Cheesecake

Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, vegan blueberry cheesecake. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

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. Our vegan blueberry cheesecake recipe is completely raw, refined sugar-free and gluten-free too.

Vegan Blueberry Cheesecake is one of the most favored of recent trending meals on earth. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. Vegan Blueberry Cheesecake is something that I’ve loved my whole life. They are fine and they look fantastic.

To get started with this recipe, we have to 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. Get CRUST Ingredients:
  2. Make ready 1 cup raw almonds
  3. Take 7 medjool dates
  4. Get 1 tbsp coconut oil
  5. Get 1 tbsp cinnamon
  6. Get Pinch sea salt
  7. Prepare FILLING Ingredients:
  8. Make ready 2 cups soaked, raw cashews 1 cup blueberries
  9. Make ready 1/2 cup coconut oil juice from 1/2 lemon 1 tsp vanilla extract
  10. Take 1/2 cup agave

The blueberry topping for the vegan cheesecake recipe, which can also be used for any other no-bake desserts, is actually quite easy to make. Basically, just put all the ingredients in your saucepan and cook while stirring until it's nice and thick. Once it's cooled it will set to a gel-like consistency. Home » Recipes » Vegan Blueberry Cheesecake.

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.

This page may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Pulse graham crackers and oats in a food processor until small crumbs, transfer to a bowl and mix with coconut oil and vegan butter. This Vegan Blueberry Cheesecake is perfect for summer entertaining as it can be made in advance and keeps well covered in the fridge for up to a few days. I'd recommend storing the cheesecake and the blueberry sauce separately, and then topping the cheesecake with the blueberry sauce before serving.

So that is going to wrap it up for this special food vegan blueberry cheesecake recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!