*EASY* NO BAKE Vegan Blueberry Cheesecake (NOT nut free).

Ingredients of *EASY* NO BAKE Vegan Blueberry Cheesecake (NOT nut free)

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

*EASY* NO BAKE Vegan Blueberry Cheesecake (NOT nut free) instructions

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 ☺️.