NO BAKE BLUEBERRY VEGAN CHEESECAKE (WITHOUT COCONUT)
A delicious no bake vegan cheesecake made without any coconut and topped with fresh blueberries. Smooth and cramy, this no bake cheesecake will satisfy and sweet tooth.
Ingredients
- 1 1/4 cup quick-cooking oats
- 8 oz vegan cream cheese one container
- 2 teaspoon vanilla extract
- 1 teaspoon orange zest 1 small orange
- 1/2 cup vegan butter melted
- 3/4 cup of sugar
- 1/2 oat milk
- 1 cup almonds
- 4 tablespoon maple syrup
- 1/4 teaspoon salt
- 1/2 cup almond butter
- 3 cups almonds soaked
- 1 cup fresh blueberries
Instructions
- Add oats, almonds, salt, vegan butter in a food processor and pulse a few seconds until fine crumbs form.
- Transfer to a medium bowl and fold in maple syrup and almond butter.
- Brush the bottom of an 8″ springform pan with vegan butter and press crust evenly into the bottom of the pan.
- Add the oat milk and 3/4 cup of sugar and heat on medium heat just until the sugar is dissolved and melted. Set aside and let it cool.
- In a high power blender, blend soaked cashews, cooled oat milk mixture, melted vegan butter, vanilla, until thick and smooth.
- Add the vegan cheese cream and orange zest into the blender and mix for a few seconds until the cream cheese mixture is well combined..
- Pour the cream cheese mixture into crust and chill it in the freezer for at least 3 hours or overnight.
- Carefully remove the cheesecake while still frozen from the springform and transfer to a large plate.
- Decorate the top edge of the cheesecake with fresh blueberries.
- Thaw for 1 hour and serve.
