*EASY* NO BAKE Vegan Blueberry Cheesecake (NOT nut free)
I made this for a friends birthday and it’s seriously the easiest and most delicious plant based dessert I’ve made. I’m not a fan of nuts and I enjoyed this!. Easy to personalize!
*EASY* NO BAKE Vegan Blueberry Cheesecake (NOT nut free)
I made this for a friends birthday and it’s seriously the easiest and most delicious plant based dessert I’ve made. I’m not a fan of nuts and I enjoyed this!. Easy to personalize!
Cooking Instructions
- 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 ☺️
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