BASE ▢ ½ cup Coconut ▢ 1 cup Almonds ▢ ¼ cup Maple Syrup ▢ 1 tbsp Coconut Oil ▢ 1 tsp Vanilla BLUEBERRY CHEESECAKE ▢ 1 cup Cashews ▢ 2 tbsp Lemon Juice ▢ ¼ cup Maple Syrup ▢ 1 ¾ cup Blueberries ▢ ⅓ cup Coconut Oil VANILLA CHEESECAKE ▢ 1 cup Cashews ▢ ¼ cup Coconut Milk ▢ 3 tbsp Lemon Juice ▢ ¼ cup Maple Syrup ▢ 2 tbsp Vanilla ▢ 3 tbsp Coconut Oil
The day before making this recipe, prepare two clean bowls, add 1 cup of cashews nuts in each bowl. Cover each bowl with cold water.
Combine Dry Base Ingredients
In a food processor, with the S blade attachment, add almonds, desiccated coconut, maple syrup, melted coconut and vanilla.
Process on medium/high speed until the ingredients come together into a sticky coarse flour/crumb.
Evenly press the cheesecake base crumb onto the cake pan. Use the back of a spoon to spread evenly and firmly. Freeze the base.
In a blender, add soaked drained cashews, lemon juice, maple syrup, melted coconut oil, blueberries (fresh or defrosted, not frozen or cold).
Blend the Vegan Blueberry Cheesecake batter on high speed until creamy and smooth.
Remove the cake pan from the freezer and pour the vegan blueberry cheesecake batter.
Shake/tap the pan to spread the cheesecake batter and remove any air bubbles. Freeze the cake.
In a blender, add soaked drained cashews, coconut milk, lemon juice, maple syrup, vanilla, and melted coconut oil.
Blend the Cashew Vegan Vanilla Layer in a blender on high speed until smooth.
Remove cake pan from the freezer and spread the vanilla cheesecake layer on top. Use the back of a tablespoon to spread the layer evenly. Freeze again.
Serve your Vegan No-Bake Blueberry Cheesecake with more blueberries on top or with a drizzle of blueberry syrup.
Prep Time: 20 minutes Freezing Time: 60 minutes Makes: 16 Slices Calories: 280 kcal per Slice