No Bake Blueberry Cheesecake So Vegan Drain the cashews and add them to a blender along with the vanilla extract, elmlea plant double, zest from the whole lemon, juice from half of the lemon, maple syrup and coconut oil. blend until smooth, then pour 2 3 of the mixture over the nut base. place the cheesecake in the freezer for 2 hours or until the filling layer is firm. In a saucepan, bring blueberries, lemon juice, and sugar to a simmer. cook for 5 minutes or until the berries are softened and the mixture has thickened (it should be reduced by ⅓). transfer to a blender (or use a stick blender) and blend until smooth. set aside and allow to cool to room temperature.
No Bake Layered Blueberry Cheesecake Gluten Free Paleo Vegan Add the melted butter and process until well combined. step 2 place a circular disk of parchment in the bottom of the cake tin to help get the cheesecake out later. place the crumbs into the cake tin and spread evenly. use a cup and baking parchment to flatten it down. chill in the freezer for 30 minutes. Place the vegan cream cheese in a large bowl. using a hand mixer, beat the cream cheese for 2 minutes to incorporate air. pour in the granulated sugar and beat for 1 minute. add the lemon juice, vanilla, and salt, and beat for another minute until fully combined and smooth. Prepare a 9″ spring form pan. grease the outside edges and line the bottom with parchment paper. weigh out all ingredients to start. make the crust: in a large food processor, pulse the graham crackers and melted vegan butter together until you achieve a fine crumb. Step one: first, line a 10” springform pan with parchment paper and grease the sides with coconut oil. step two: next, add the crust ingredients to your food processor or high speed blender and blend until it forms a sticky dough. press the dough evenly along the bottom of the pan until you have an even layer.
Comments are closed.