BLUEBERRY CHEESECAKE

VEGAN NO-BAKE

INGREDIENTS

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

Soaking the Cashews

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.

1

Combine Dry Base Ingredients

In a food processor, with the S blade attachment, add almonds, desiccated coconut, maple syrup, melted coconut and vanilla.

2

Blend Dry Base Ingredients

Process on medium/high speed until the ingredients come together into a sticky coarse flour/crumb.

3

Press the Base

Evenly press the cheesecake base crumb onto the cake pan. Use the back of a spoon to spread evenly and firmly. Freeze the base.

4

Prepare the Blueberry Layer

In a blender, add soaked drained cashews, lemon juice, maple syrup, melted coconut oil, blueberries (fresh or defrosted, not frozen or cold).

5

Blend the Cheesecake

Blend the Vegan Blueberry Cheesecake batter on high speed until creamy and smooth.

6

Pour Vegan Batter on Base

Remove the cake pan from the freezer and pour the vegan blueberry cheesecake batter.

7

Shake the Pan

Shake/tap the pan to spread the cheesecake batter and remove any air bubbles. Freeze the cake.

8

Prepare the Vanilla Layer

In a blender, add soaked drained cashews, coconut milk, lemon juice, maple syrup, vanilla, and melted coconut oil.

9

Blend the Vanilla Layer

Blend the Cashew Vegan Vanilla Layer in a blender on high speed until smooth.

10

Pour on Cake

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.

11

Serve the Cheesecake

Serve your Vegan No-Bake Blueberry Cheesecake with more blueberries on top or with a drizzle of blueberry syrup.

12

Prep Time: 20 minutes Freezing Time: 60 minutes Makes: 16 Slices Calories: 280 kcal per Slice

VEGAN BLUEBERRY CHEESECAKE

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