Vegan Blueberry Cheesecake. This baked vegan blueberry cheesecake is dense, smooth and creamy which pairs perfectly with the biscuity base and the refreshing blueberry compote. Cheesecake lovers, this one is for you! Tips for making the perfect raw vegan blueberry cheesecake The one secret to making the perfect vegan blueberry cheesecake is to blend the cashews as long as you can.
Blend until very smooth, making sure the cashews are broken down and creamy. Crush the graham crackers, or process until crumb-like. Add the melted coconut oil, and then mix well.
Hey everyone, it is Louise, welcome to my 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 will make it a little bit tasty. This is gonna smell and look delicious.
This baked vegan blueberry cheesecake is dense, smooth and creamy which pairs perfectly with the biscuity base and the refreshing blueberry compote. Cheesecake lovers, this one is for you! Tips for making the perfect raw vegan blueberry cheesecake The one secret to making the perfect vegan blueberry cheesecake is to blend the cashews as long as you can.
Vegan Blueberry Cheesecake is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Vegan Blueberry Cheesecake is something which I’ve loved my entire life. They are nice and they look fantastic.
To begin with this recipe, we must first prepare a few components. You can cook vegan blueberry cheesecake using 10 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Vegan Blueberry Cheesecake:
- {Get of CRUST Ingredients:.
- {Prepare 1 cup of raw almonds.
- {Prepare 7 of medjool dates.
- {Make ready 1 tbsp of coconut oil.
- {Prepare 1 tbsp of cinnamon.
- {Make ready Pinch of sea salt.
- {Make ready of FILLING Ingredients:.
- {Get 2 cups of soaked, raw cashews 1 cup blueberries.
- {Prepare 1/2 cup of coconut oil juice from 1/2 lemon 1 tsp vanilla extract.
- {Make ready 1/2 cup of agave.
This No-Bake Layered Blueberry Cheesecakeis a beautiful and easy-to-make Paleo-friendly + vegan cheesecake made with soaked cashews! The cheesecake layers are lusciously smooth and creamy with a tart, fruity topping. Looking at the pictures of this no-bake layered blueberry cheesecake makes me seriously giddy inside! Easy Vegan No-Bake Blueberry Cheesecake Recipe.
Instructions to make Vegan Blueberry Cheesecake:
- Add raw cashews to a large bowl of water and soak for at least 4 hours or overnight..
- To a food processor, add all the ingredients for the crust. Blend until it resembles “graham cracker” crust.Set aside..
- 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..
- Build a large cheesecake, or several mini-cheesecakes by adding the crust, patting it down, then adding the filling..
- 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..
The inspiration for this recipe actually originally came from my no-bake blackberry mousse tart. However, this cheesecake is still pretty different as it's made with more fruit and in a springform pan for easier prep. 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.
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