Gluten-Free Vegan No-Bake Wild Blueberry Cheesecake

This Gluten-Free Vegan No-Bake Wild Blueberry Cheesecake is an easy and healthy recipe that's made with only 7 clean, real food ingredients. It's the perfect plant-based dessert that's everyone will enjoy!

Gluten-Free Vegan No-Bake Wild Blueberry Cheesecake

Ingredients

For the crust:

• 2 cups organic pecans
• 1/4 cup organic maple syrup
• 2 tablespoons organic coconut oil
• 1/8 teaspoon Himalayan pink salt

For the cheesecake filling:

• 2 cups organic raw cashews
• 1/2 cup organic maple syrup
• 1/4 cup organic lemon juice
• 1/4 cup organic coconut oil
• 1/2 teaspoon Himalayan pink salt

For the topping:

• 2 cups organic wild blueberries (divided)

Instructions

• Set aside a 6-inch springform cheesecake pan.
• OPTIONAL: Soak the cashews in a bowl of filtered/purified water for at least 30-60 minutes, then drain and rinse them prior to using. This will make the cashews soft and the cheesecake mixture extra smooth and creamy.

Prepare the crust:

• Add all ingredients for the crust to a food processor and process until the pecans are broken down into tiny pieces and the mixture has a wet, crumbly texture.
• Transfer the crust mixture to the cheesecake pan, spread it evenly on the bottom and press it down very firm. Set aside.

Prepare the cheesecake filling:

• Add all ingredients for the cheesecake filling to a Vitamix and blend until creamy and smooth.
• Pour the mixture on top of the crust and spread it evenly, then tap it on the countertop to make sure it settles.

Add the topping:

• Add (1) cup of the wild blueberries to the top of the cheesecake. Using the tip of a sharp knife, gently swirl them into the top 1/4 part of the cheesecake filling, so they are slightly embedded.
• Add the remaining (1) cup of wild blueberries on top of the cheesecake filling and gently spread them evenly over the top.

Firm the cheesecake:

• Place the cheesecake pan in the freezer for approximately 1-2 hours, or until it hardens.
• Remove from the freezer to allow it to thaw on the countertop for about 10-15 minutes, or until it is soft enough to slice.
• Store in the freezer until ready to serve because it will get soft and lose its shape if left out at room temperature.

Notes

Cashews. Since this is a dessert recipe, make sure you use "raw' and "unsalted" cashews. In addition, there is an optional step of soaking the cashews in advance which you can find in the step-by-step instructions in the post.

Maple Syrup. I haven't tested the recipe with any other sweeteners, but you should be able to use another liquid sweetener like organic date nectar, organic coconut nectar or a sugar-free liquid sweetener.

Coconut Oil. If you don't like the taste or flavor of coconut oil, you can use organic refined coconut oil which has zero coconut taste or flavor.

Lemon Juice. Freshly squeezed lemon juice will give you the best flavor and nutrients since it hasn't been pasteurized, but you can substitute with store-bought organic lemon juice.

Wild Blueberries. Use either fresh or frozen wild blueberries. I always have multiple bags of organic frozen blueberries on hand so that is what I used in this recipe.

Pecans. Feel free to substitute with your favorite nuts, such as almonds or walnuts.

Himalayan Pink Salt. This is my salt of preference however, it can always be substituted with sea salt.

Vitamix. Using a Vitamix will give you the best and smoothest texture, however, you can still make this recipe with a regular blender or even a food processor by taking a few extra steps.

• Soak the cashews in a bowl of filtered/purified water for at least 60 minutes, or longer, when using a regular blender or food processor.
• Drain and rinse the cashews before adding them to the blender.

Keep in mind, soaking the cashews will make them easier to blend in a regular blender or food processor, but the cheesecake filling may have a slightly "grainy" consistency and not ultra-smooth as with a Vitamix.

6-inch Cheesecake Pan. If you don't have a 6-inch springform cheesecake pan, you can still make this recipe. For example, make individual cheesecake bites by dividing the crust, cheesecake filling and wild blueberry topping evenly between standard-size muffin cups.

https://thehealthyfamilyandhome.com/gluten-free-vegan-no-bake-wild-blueberry-cheesecake/