Vegan Blueberry Lemon Cheesecake (no bake)
This cheesecake is so easy to make and a much healthier alternative! It is perfectly tart, sweet and decadent! This is sure to be a crowd favorite!
Ingredients
Crust
- 2 cups Almonds
- ¼ tsp Salt
- 3 tbsp Maple Syrup
Filling
- 2 cups Raw Cashews soaked
- ½ cup Coconut Cream thick part from a can of coconut milk (refrigerate overnight to separate)
- ½ cup Maple Syrup
- ¼ cup Lemon Juice
- 1 tsp Vanilla
- 1 cup Blueberries
Instructions
- Start by making the crust. Pulse the almonds, maple syrup and salt until it reaches a grainy consistency. Careful not to over pulse or it will turn into nut butter!
- Divide the crust into 12 pieces and place into a greased or lined muffin tin. Pat down with your hands.
- Make the filling by blending all the ingredients (except the blueberries) together until smooth. Fill the muffin tin halfway to the top with the filling and reserve half of the filling for the blueberry layer. Shake the muffin tin to flatten the filling.
- Add in the blueberries to the blender with the remaining half of the filling and blend smooth. Add on top of the muffin tins as the final layer. Shake the muffin tin side to side to flatten the filling.
- Freeze for a minimum of 3 hours. You can store these in the freezer for 3 months! Take them out 10 minutes before you want to eat them!
Tried this recipe?Let us know how it was!