Are you after Gluten Free Vegan Desserts? :)
This nobake vegan blueberry cheesecake is super easy to make! This “cheesecake” is not only vegan but also raw, dairyfree, glutenfree, and free of sugar.
This nobake Vegan Blueberry Cheesecake only requires 7 ingredients: dates, cashews, almonds, coconut milk, lemon, maple syrup, and blueberries. The taste is light and fresh.
This nobake vegan blueberry cheesecake will not only satisfy your sweet tooth but give you nutrients. You can also make this recipe in individual ramekins. Hope you enjoy this delicious nobake vegan cheesecake!

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INGREDIENTS (8inch springform pan)
*1cup=240ml, 1Tbsp=15ml
*No Substitution Suggestions Unless Specified.

CRUST
• 1 ½ cups pitted dates
• 3/4 cup raw almonds (cub your preferred nuts)
• A pinch of sea salt (optional)

FILLING
• 3 cups raw cashews soaked overnight
• 1.5 Tbsp lemon juice
• 3/4 cup fullfat coconut milk
• 3 Tbsp maple syrup

TOP
• 1 1/2 cups blueberries (fresh or frozen)
• 1 Tbsp melted coconut oil (optional, make it solid)


Instructions

1. Add cashews to a bowl, cover with cool water, and let soak for 68 hours or overnight. Drain well and set aside.
2. Make the crust first add all crust ingredients to a food processor and blend until a dough forms.
3. Add the crust mixture and carefully press with your fingers to distribute.
4. Using a flatedged drinking glass lined with parchment paper will help to pack it down. Place in the freezer to firm up.
5. Add all filling ingredients to a blender and blend until creamy and smooth.
6. Pour filling into the crust.
7. Add blueberries to a blender and pulse to make a puree.
8. Pour the puree on the cheesecake, cover, and freeze for 56 hours (or overnight).
9. To serve, set out of the freezer until slightly soft to the touch about 1520 minutes.


Are you after nobake cheesecake?
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#Vegan #Plantbased #GlutenFree