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For All Gluten Free Vegan Dessert Lovers :) This no-bake vegan blueberry cheesecake is not only vegan but also raw, dairy-free, gluten-free, and free of sugar. This 3-layers blueberry cheesecake looks gorgeous, and it is really easy to make. This no-bake Vegan Blueberry Cheesecake only requires simple ingredients: dates, cashews, almonds, or any other nuts you like, coconut cream, lemon, maple syrup, and blueberries. The taste is light and fresh. Are you after no-bake cheesecake? Here are More No-Bake Vegan Cheesecake Recipes; No-bake Vegan Matcha Green Tea Cheesecake: No-Bake Vegan Blueberry Cheesecake: No-Bake Vegan Blueberry Chocolate Cheesecake: No-Bake Vegan Pumpkin Cheesecake: No-Bake Vegan Strawberry Cheesecake: No-Bake Vegan Tiramisu: INGREDIENTS (6-inch/15cm springform pan) *1cup=240ml, 1Tbsp=15ml *No Substitution Suggestions Unless Specified. CRUST • ½ cup raw almonds, soaked overnight* • ¼ cup hazelnuts, soaked overnight* • 2 Tbsp melted coconut oil • 1 Tbsp raw cacao powder** • 1 Tbsp cacao nibs (optional)** • 30g pitted dates • Pinch sea salt FILLING • 2 cups raw cashews, soaked overnight • 1 cup coconut cream (sub full-fat coconut milk) • ½ cup maple syrup (sub agave syrup) • 1/3 cup melted coconut oil • 1 medium lemon, juiced ( zested, optional) • 2 tsp vanilla extract • ¼ tsp sea salt • 100g blueberries, DIVIDED (fresh or frozen) * You can sub ¾ cup of any nuts you like. ** You can make the crust without cacao powder and cacao nibs. INSTRUCTIONS 1. Soak the almonds, hazelnuts, and cashews overnight. Drain well and set aside. 2. CRUST - add all the ingredients to a food processor and blend until a dough forms. 3. Prepare a springform pan and press the dough into the pan until having an even, firm surface. Place in the freezer to firm up. 4. FILLING - Add all the filling ingredients (except blueberries) to a blender and blend until creamy and smooth. 5. Pour 1/3 of the filling over the crust in the pan, and return the crust to the freezer. 6. Add 50g of blueberries to the remaining cashew cream mixture, and puree until smooth, or pulse it until you have a few small flecks remaining. Remove the crust from the freezer, and pour ½ of the blueberry and cashew cream mixture on top of the previously poured cashew cream. Return the cake to the freezer, 7. Add another 50g of blueberries to the remaining mixture and “Repeat Step 6”. 8. Place in the freezer until set – at least 5-6 hours, preferably overnight. 9. To serve, set out of the freezer until slightly soft to the touch - about 15 -20 mins. #vegan #plantbased #glutenfree
