How to make *EASY* NO BAKE Vegan Blueberry Cheesecake (NOT nut free) delicious

*EASY* NO BAKE Vegan Blueberry Cheesecake (NOT nut free) - It turned out very good but i think i could have cooked it a little longer.. Today I am sharing this *EASY* NO BAKE Vegan Blueberry Cheesecake (NOT nut free)! A quick and easy dinner that is ready in under 35 minutes!

You can cook *EASY* NO BAKE Vegan Blueberry Cheesecake (NOT nut free) with 16 Ingredients and 10 steps. See the following guide!

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

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 ☺️.