*EASY* NO BAKE Vegan Blueberry Cheesecake (NOT nut free). No-bake vegan cheesecake without having to soak a single cashew. Two ingredient crust topped with the creamiest date-sweetened filling and purple berry swirls, these mini blueberry cheesecakes are an easy, healthy, SO dreamy No-bake vegan cheesecake without having to soak a single cashew. This easy no-bake vegan cheesecake tastes just like authentic cheesecake, but it's completely nut-free, dairy-free, and can be made gluten-free too!

But, to perk them up a bit I created three varieties: blueberry, bourbon caramel, and peanut butter. Instead of baking these cheesecakes you simply pop them in the freezer to set. This no-bake vegan blueberry cheesecake is so easy to make! You can cook *EASY* NO BAKE Vegan Blueberry Cheesecake (NOT nut free) using 16 ingredients and 10 steps. Here is how you achieve it.

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

1. It's of Crust.
2. It's 1/2 cup of pecans.
3. Prepare 1/2 cup of almond flour or raw almonds.
4. Prepare 1 cup of pitted dates.
5. Prepare 1 tsp of vanilla.
6. You need 1/4 cup of melted coconut oil.
7. It's Pinch of salt.
8. It's of Filling.
9. You need 2 cups of cashew (soak at least 3 hours before).
10. You need 3-4 Tbs of lemon juice (or more if you like).
11. It's 1/3 cup of agave or maple syrup.
12. It's 1 cup of coconut milk.
13. It's 1 tsp of vanilla.
14. Prepare 1/3 cup of coconut oil.
15. Prepare 1 cup of fresh blueberries.
16. You need 1/2 tsp of salt.

This no-bake vegan blueberry cheesecake is so easy to make! This "cheesecake" is not only vegan but also raw, dairy-free, gluten free and free of processed. These delicious and refreshing no-bake Vegan Blueberry Cheesecake Bars are perfect for the warm weather months! Add the cashews, berries, almond milk, vanilla, agave nectar, and lime juice.

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

Process until nice and creamy and combined. The cashews and this cheesecake mixture is creamiest. No-Bake Lime Blueberry Cheesecake (vegan) + the blueberry paradise. This recipe for my No-Bake Lime Blueberry Cheesecake does not use nuts in the filling - so you can easily make this cheesecake nut-free by subbing the almonds in the crust with oats or with crushed cookies like oreos. Best, no bake, easy vegan raspberry cheesecake!