No Bake Blueberry Cheesecake (Vegan)
This no bake blueberry cheesecake is ultra creamy, perfectly sweet and just melts in your mouth! The best part? It's completely plant-based and refined sugar-free. Perfect for a healthier summer dessert!
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Ingredients
Crust
- 1 c pitted medjool dates (soft)
- 1 c walnuts
Cheesecake
- 1.5 c raw cashews
- ⅔ c full fat coconut milk
- ¼ c maple syrup
- 2 tablespoon unrefined coconut oil (melted)
- 1 teaspoon vanilla extract
- 1 c frozen blueberries
- Fresh blueberries (optional for topping)
Instructions
- Line a 9x5 loaf pan with two flaps of parchment paper. Set aside.
- For crust: add dates and walnuts to a high speed food processor and blend until a dough texture forms. Press crust in an even layer into the bottom of your prepared pan.
- For cheesecake: add all ingredients except blueberries to your blender. Blend on high until smooth and creamy.
- Pour ⅔ of your cheesecake layer over your crust. Then set in the freezer.
- Blend remaining ⅓ of your cheesecake with frozen blueberries until combined. Pour over your plain layer.
- Set cheesecake in the freezer for at least 2 hours until cheesecake is set. Then slice into squares and enjoy!
Notes
*Store in an airtight container in the freezer. Thaw 15 mins before enjoying.
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