Raw Vegan Blueberry Cheesecake
Raw Vegan Blueberry Cheesecake
For the crust:
1 cup pecans or walnuts
1 cup pitted medjool dates
1/2 cup oats
pinch of salt
For the filling:
2 cups cashews- soaked 4 hours
1 cup coconut cream
1/2 cup maple syrup
1/4 cup lemon juice
1/4 cup coconut oil (melted)
1 cup blueberries
2 teaspoons vanilla extract
pinch of salt
For jam topping:
1 cup blueberries
1 tablespoon lemon juice
1 tablespoon chia seeds
Directions:
Pulse crust ingredients until they stick together well, press into a springform pans (or 3-4 mini pans).
Add all filling ingredients to a food processor or blender and blend until smooth. Pour into pans over crust, freeze 6 hours.
Let cheesecake sit out of freezer 10 minutes before slicing and serving .
Blend jam ingredients and pour over cheesecake before serving.
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No-Bake Vegan Blueberry Cheesecake Recipe
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 sugar. So follow this recipe to learn how to make delicious no-bake vegan cheesecake.
Printable Version:
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Ingredients:
For the crust:
1 cup (125g) Walnuts
200g (7oz) Madjool dates, pitted
2 tablespoons (10g) desiccated coconut
1/4 teaspoon Salt
1 tablespoon coconut oil
For the filling:
2 cups (300g) Raw cashews
1/2 cup (160g) Maple or agave syrup
2 tablespoons Lemon juice
Zest from 1 lemon
1 teaspoon Vanilla extract
400g (14oz) Full fat coconut milk, refrigerated
250g (9oz) Blueberries, fresh or frozen
Directions:
1. Place the cashews in a large bowl, cover with water and let soak overnight.
2. Make the crust: To a food processor add walnuts and process until finely ground. Add dates, desiccated coconut, salt and coconut oil. Process until sticky dough is formed. Press the mixture into bottom of a 8-inch (20cm) springform pan. Refrigerate while making filling.
3. Make the filling: drain the soaked cashews and add to a high powered blender or food processor, then add blueberries and blend/process for 2-3 minutes. Add maple syrup, lemon juice, lemon zest, vanilla extract and coconut milk. Blend/process until very smooth and creamy, about 2-3 minutes (scrape the sides of the blender as needed). Pour the filling into the pan and spread evenly. Refrigerate overnight or until fully set. Decorate with blueberries.
Notes:
• To get creamy solid coconut milk, it is important to store to coconut milk a few hours in the fridge before the use.
• You can refrigerate the cake or keep in the freezer (the cake will be more stable), if you store the cake in the freezer, make sure you taking out the form the freezer 20-30 minutes before serving.
Maple Caramel Almond Cheesecake- recipe link in description!
This healthy vegan caramel cheesecake is delicious, and made with flavorful whole foods plant based nut butter! The perfect dessert recipe to make for a crowd of vegans and non vegans alike, they are sure to love it! This vegan cheesecake recipe is: oil-free, refined sugar-free, gluten-free, and WFPB!
#vegan #veganrecipes #foodlover #food #cooking #cleaneating #eatclean #healthyveganrecipes #veganblog #plantbased #plantbasedcooking #healthyvegan #healthyfood #healthydessert
Vegan No-Bake Cheesecake (Gluten-Free, Refined Sugar-Free, Easy)
In today's video, you can see how I made this No-Bake Vegan Cheesecake. ???? This creamy, light and airy eggless cheesecake literally melts in your mouth and tastes heavenly! The recipe is also refined sugar-free, gluten-free, and easy to make!
Printable recipe with instructions and subs for this vegan cheesecake:
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???? 100 vegan AND gluten-free recipes for breakfast, lunch, dinner, and dessert, including sides, snacks, soups, sauces, salads, and bread - all with beautiful pictures, I took myself!
???? Metric and imperial measurements (cups, ounces, and grams).
???? Refined sugar-free and allergy-friendly recipes with substitutions for any irritating ingredients.
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Recipe:
Gluten-Free Cheesecake Crust:
1/2 cup (75 g) nuts or seeds of choice
1 cup (90 g) oats, gluten-free if needed
20 small (150 g) dates, pitted
1 tsp vanilla extract
1/2 tbsp coconut oil
Vegan Cheesecake Cream:
2/3 cup (100 g) cashews, soaked
1 cup (240 g) canned coconut milk
3 tbsp (60 g) maple syrup, or a different liquid sweetener
1 1/2 tsp agar powder, not flakes! + 1/4 cup (60 ml) water
1 tsp vanilla extract
2 tbsp lemon juice, or lime juice
3 tsp pink dragon fruit powder (optional)
I made the video for my mother for Mother's Day because my mom is the most amazing woman in the world and I love her so much! ❤️❤️❤️
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No-Bake Vegan Cheesecake Cups (5 Minutes!) | Minimalist Baker Recipes
5-minute, no-bake vegan cheesecake cups layered like a parfait with fresh fruit and granola. A naturally sweetened, gluten-free snack or dessert. Just 7 ingredients required!
Full Recipe:
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RAW VEGAN CHEESECAKE
Open for the recipe to this easy, delicious, no bake, healthy, raw, vegan cheesecake!
Crust:
1 cup medjool dates
1 cup almonds
1/4 cup coconut
Filling:
2 cups soaked cashews
1 cup maple syrup
1 can of full fat coconut milk
1 lemon
Vanilla
Salt
Toppings:
Fruit, nuts, seeds, chocolate, whatever you want!
(You can also use a food processor instead of a blender)
I used a 6 inch pan but you can use a bigger one and double the recipe if you want!
When you're done making the cake let it sit in the freezer for at least 4 hours. When you're ready to serve, take it out of the freezer about 15 minutes before to thaw out a bit. Store leftovers in the freezer again :)
I hope you guys enjoyed this recipe and I'd love to know if you try it out! xx Elizabeth
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