NO-BAKE LAYERED BLUEBERRY CHEESECAKE (GLUTEN FREE, PALEO + VEGAN)


This No-Bake Layered Blueberry Cheesecake is a beautiful and easy-to-make Paleo-friendly + vegan cheesecake made with soaked cashews! The cheesecake layers are lusciously smooth and creamy with a tart, fruity topping.

Servings : 10 slices

Ingredients
For the crust
  • ½ cup raw pecans
  • ½ cup almond flour
  • 2 pitted dates
  • 2 tablespoons coconut oil
  • 1 teaspoon cinnamon
  • ¼ teaspoon kosher salt


For the cheesecake
  • 2 cups raw cashews soaked in cold water for at least four hours or preferably overnight (see Notes)
  • ½ cup canned coconut milk shaken
  • ¼ cup coconut oil melted and cooled (use refined coconut oil if you want no coconut flavor)
  • ⅓ cup pure maple syrup
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon vanilla extract or ½ teaspoon vanilla bean powder
  • ¼ cup freeze-dried blueberries


For the blueberry layer
  • 1 cup fresh or frozen blueberries thawed, if frozen
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chia seeds


Instructions
For full instructions you can go to bakerita.com.

0 Response to "NO-BAKE LAYERED BLUEBERRY CHEESECAKE (GLUTEN FREE, PALEO + VEGAN)"

Post a Comment

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel