Vegan Blueberry Cheesecake
Vegan Blueberry Cheesecake

Hey everyone, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to prepare a distinctive dish, vegan blueberry cheesecake. It is one of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Vegan Blueberry Cheesecake is one of the most popular of recent trending foods in the world. It is appreciated by millions every day. It’s simple, it is fast, it tastes delicious. Vegan Blueberry Cheesecake is something that I have loved my whole life. They’re fine and they look fantastic.

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.

To get started with this particular recipe, we must prepare a few ingredients. You can cook vegan blueberry cheesecake using 10 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Vegan Blueberry Cheesecake:
  1. Take CRUST Ingredients:
  2. Make ready 1 cup raw almonds
  3. Take 7 medjool dates
  4. Prepare 1 tbsp coconut oil
  5. Prepare 1 tbsp cinnamon
  6. Prepare Pinch sea salt
  7. Take FILLING Ingredients:
  8. Prepare 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

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.

Steps 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’s going to wrap this up for this special food vegan blueberry cheesecake recipe. Thank you very much for reading. I am sure that you can make this at home. There is gonna be more 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. Thank you for reading. Go on get cooking!