No-Bake Vegan Blueberry Cheesecake Recipe | Easy & Delicious
Indulge in the delectable flavors of this no-bake vegan blueberry cheesecake recipe. Made without any dairy, this creamy dessert is perfect for those following a vegan or plant-based diet. The velvety smooth texture, combined with the tartness of blueberries, will leave your taste buds satisfied. Impress your guests with this easy-to-make dessert that requires minimal effort and no oven time. Whether you're hosting a dinner party or simply craving a sweet treat, this blueberry cheesecake recipe is sure to be a hit. The combination of the rich, nutty crust and the luscious blueberry filling is a match made in heaven. Get ready to delight in every bite of this irresistible homemade vegan cheesecake.
Ingredients:
- 2 cups cashews, soaked overnight
- 1 cup blueberries
- 1/2 cup coconut milk
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1 cup almond flour
- 1/2 cup dates, pitted
- Pinch of salt
Cooking steps:
- In a food processor, blend the almond flour, pitted dates, and a pinch of salt until the mixture resembles coarse crumbs. Press the mixture into the bottom of a 9-inch springform pan to form the crust.
- Drain the soaked cashews and place them in a blender or food processor. Add the blueberries, coconut milk, coconut oil, maple syrup, and vanilla extract. Blend until smooth and creamy.
- Pour the blueberry filling over the crust in the springform pan. Smooth the top with a spatula.
- Place the cheesecake in the refrigerator and let it set for at least 4 hours, or overnight.
- Before serving, you can garnish the cheesecake with fresh blueberries, coconut flakes, or a drizzle of melted dark chocolate, if desired.
- Slice and enjoy your delicious no-bake vegan blueberry cheesecake!
