Easiest Way to Make Appetizing *EASY* NO BAKE Vegan Blueberry Cheesecake (NOT nut free)

*EASY* NO BAKE Vegan Blueberry Cheesecake (NOT nut free).

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Ingredients of EASY NO BAKE Vegan Blueberry Cheesecake (NOT nut free)

You need of Crust.
Prepare of pecans.
You need of almond flour or raw almonds.
You need of pitted dates.
It's of vanilla.
You need of melted coconut oil.
Prepare of salt.
You need of Filling.
Prepare of cashew (soak at least 3 hours before).
Prepare of lemon juice (or more if you like).
It's of agave or maple syrup.
You need of coconut milk.
It's of vanilla.
Prepare of coconut oil.
Prepare of fresh blueberries.
You need of salt.

EASY NO BAKE Vegan Blueberry Cheesecake (NOT nut free) instructions

You will definitely need a food processor for this and a spring form pan for the best results!.
First things first, soak the cashews in water. Just enough water to cover them and soak for a minimum 3 hours or overnight.
For the crust. Add all crust ingredients into a food processor and combine until the mixture stays together but still a bit crumbled.
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.
In your food processor add your drained and soaked cashews along with the other filling ingredients except the blueberries and lemon juice.
Blend this mixture very well the smoother the mix the better your texture.
Add lemon juice for the creamy Taste. Add as much or as little as you like. Add in blueberries last. Combine well.
Once your crust is frozen add the filling right on top and freeze until it sets completely..
Once everything is totally set. Remove from spring form pan and place on a cake plate !.
And you’re done! Thaw completely or eat slightly colder. Will last in the fridge up to 4 days ☺️.

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