Simple Vegan No-Bake Blueberry Cheesecake
Ingredients
Base
- 1 cup raw almonds
- 8-9 pitted Medjool dates
- Coconut shreds
- Pinch of sea salt
Filling
- 2 cups raw cashew nuts (pre-soaked in boiling water for 30 minutes or overnight in cold water)
- 1/2 cup frozen or fresh blueberries
- 1/2 cup melted coconut oil
- 1/2 cup coconut cream
- 1/3 cup agave or maple syrup or honey (add more if you like it sweeter)
- 1/3 cup freshly squeezed lemon juice
- Zest of 1 lemon
Preparation
Process the base ingredients in a food processor until crumbly and press firmly into the bottom of a lined pan
Drain the cashews if soaked, then blend all filling ingredients together until smooth and creamy
Pour the filling over the prepared base, smooth the top, and refrigerate for at least 4 hours or until fully set
