No-Bake Blueberry Cheesecake | Gluten-Free Vegan Desserts
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- เผยแพร่เมื่อ 17 ต.ค. 2024
- Are you after Gluten Free Vegan Desserts? :)
This no-bake vegan blueberry cheesecake is super easy to make! This “cheesecake” is not only vegan but also raw, dairy-free, gluten-free, and free of sugar.
This no-bake Vegan Blueberry Cheesecake only requires 7 ingredients: dates, cashews, almonds, coconut milk, lemon, maple syrup, and blueberries. The taste is light and fresh.
This no-bake vegan blueberry cheesecake will not only satisfy your sweet tooth but give you nutrients. You can also make this recipe in individual ramekins. Hope you enjoy this delicious no-bake vegan cheesecake!
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/ @lowkeytable
INGREDIENTS (8-inch springform pan)
*1cup=240ml, 1Tbsp=15ml
*No Substitution Suggestions Unless Specified.
CRUST
• 1 ½ cups pitted dates
• 3/4 cup raw almonds (cub your preferred nuts)
• A pinch of sea salt (optional)
FILLING
• 3 cups raw cashews soaked overnight
• 1.5 Tbsp lemon juice
• 3/4 cup full-fat coconut milk
• 3 Tbsp maple syrup
TOP
• 1 1/2 cups blueberries (fresh or frozen)
• 1 Tbsp melted coconut oil (optional, make it solid)
Instructions
1. Add cashews to a bowl, cover with cool water, and let soak for 6-8 hours or overnight. Drain well and set aside.
2. Make the crust first - add all crust ingredients to a food processor and blend until a dough forms.
3. Add the crust mixture and carefully press with your fingers to distribute.
4. Using a flat-edged drinking glass lined with parchment paper will help to pack it down. Place in the freezer to firm up.
5. Add all filling ingredients to a blender and blend until creamy and smooth.
6. Pour filling into the crust.
7. Add blueberries to a blender and pulse to make a puree.
8. Pour the puree on the cheesecake, cover, and freeze for 5-6 hours (or overnight).
9. To serve, set out of the freezer until slightly soft to the touch - about 15-20 minutes.
Are you after no-bake cheesecake?
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#Vegan #Plantbased #GlutenFree
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I have a thing for "cheesecake". Let me ask you quick questions :)
What is your favourite cheesecake flavour? and
No-Bake or Baked?
Just plain vanilla, with a real vanilla bean, and maple syrup as the sweetener…. Nothing can beat the OG. And um, even though I haven’t had a peanut in over a YEAR (My FAVORITE FOOD for my entire LIFE!! Until I decided to just give it up cold turkey…), a peanut butter cheesecake is something to ogle over.
Raw for sure, as I am a highly raw vegan.
@@raeofsunshine5820 Thanks for answering! Yeah, the original is always the best. Peanut butter... sounds yum! I actually haven't tried a peanut butter one yet, so would love to taste it! Will look into it :)
Lemon!
Made it over the weekend, its AMAZING! Cant wait to make Chocolate mousse next. Thank you so much!
Yay! Glad to hear you enjoyed it:)
Thank you so much for trying the recipe and leaving a lovely review 😍❤️Hope you live the mousse too!
Great recipe. What is the diameter of your mold?
8 inch pan - written in the recipe:)
yummy my mouth is salivating.. someday when i have my own freezer ref.. i will make this food
Thank you! Hope you get it soon :)
For the holidays any other fruit suggestion? And decorations.
Look delicious! Thank you. I' ll try it tomorrow and surprise my husband 😊
Thank you! That’s very sweet of you. Let me know how it goes. Hope you and your husband enjoy it :)
We posted a cheesecake today, in case your husband wants to try a different cheesecake this month ;)
Thank you for advising me. But I'm not able to find the video 😔🙃 What is the name of recipe, please?
Delicious and very creative!
Do you suggest to put the coconut milk in the fridge overnight. ?
Either works. If you do so and use only the thick cream part, the texture will be creamy:)
tempted to try this weekend. btw, what's the size of the tin mould? Thanks
I used 8-inch springform pan here. Thanks for asking:) I should’ve written it down in the description, so thanks for reminding me about it. Hope you enjoy the cake!
Looks delicious!!!! Can you use almonds for the filling instead of cashews?
Hi Kimberly, thanks for your comment! Hmm it’s tricky one as cashews make such a great creamy and neutral base for this cheesecake. However, you can try and substitute macadamia nuts for a similar texture, or possibly blanched almonds. I haven’t tested so cannot guarantee though. Hope you enjoy this cake:)
Loved the recipe. We posted a cheesecake recipe today and came across this one in suggestions! Nice recipe!!
Thank you so much :)
Great recipe but can you tell me: once out freezer how long can be kept in the fridge?
To store, I’d suggest that basically keep them in the freezer and take them out before you enjoy otherwise the blueberry layer will melt very quickly. Or you can add melted coconut oil to the blueberry layer, so it will be set firmer so be able to keep the shape longer :) Then you can keep it in the fridge for a couple of hours.
Do you perhaps know how much calories per slice? And also carbs/sugar/fat?
Unfortunately no, sorry!
thank you for the tutorial video. Can I use sugar substitute like monk fruit sweetener instead of maple syrup? Thank you
I think it would work! It might need more coconut milk or something liquid as a liquid sweetener- maple syrup is used in the recipe, but just check the filling and adjust accordingly:) Hope that helps!
@@LowKeyTable thank you for reply. Is there anyway I can substitute dates with something else? Dates have too much sugar for diabetes, thank you
This looks so yummy !!!
Thanks! It’s delicious and super easy to make:)
Great recipe, thank you!
Yummy
This tasted like cashews in a paste. Is there a way to make this taste less like the actual cashew and more like a cheesecake? Perhaps more sugar😕
HI can I check what is the power of the blender you're using?:)
Hi! Mine is 1000w. Hope that helps :)
OH I see thanks for that! Do you think a 750watt one will work?:)
It might take a bit longer, but I think it would work. Mine is not the so-called “high speed blender” either, so I make sure to soak the cashews overnight to make it soften, and if needed add a bit more coconut milk or maple syrup to help the blender work smoother:) Hope it helps and your blender works!
Could you boil the cashews to make it blend faster?
@@thatveganmuslim Yes, you can soak your cashews in very hot water for 30 minutes. Then rinse with cool water, drain well, and set aside :)
Good job
Thanks!
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how much time does the base take to firm up?
20-30 mins will be enough:)
What do u this sue to grease the pan so cake comes out smooth?
I don’t usually grease a tin as my springform tin works well without it. You can use spray oil tho.
@@LowKeyTable Txs
وصفة رائعة جدا
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UGH!! I added the blueberries to the cashew and coconut mix...hope it turns out okay! The recipe is a tiny bit confusing because the blueberries and under the filling list.
Thanks for your feedback. I modified the recipe :) Hope you enjoy the cake!
@@LowKeyTable thank you!! my family loved it!
cakes as pretty makes me want to go vegan again.
Thank you so much! You can enjoy this cake whether or not you are vegan :)
Exactly! I'm not vegan, and I wanna try making it:)
Hello LKT! I am very interested with the appliances used in this video. Are you able to provide links to the food processor, full-sized blender and small blender used in this video? Thanks.
Hello. As mine is a bit old model so apparently exact same model is no longer available. The both blenders came with the food processor.
Similar model: www.kenwoodworld.com/en/multipro-express-white-fdp65-450wh/p/FDP65.450WH
Deberían traducirlo en ESPAÑOL NO TODOS ENTENDEMOS ESTE IDIOMA GRACIAS
La lengua de esta persona no es español, aprenda usted inglés, no todo el mundo habla “este idioma”.
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Therapeutic to watch. Thankh you. ❤
Thank you! :)
do you purchase your nuts in bulk?
Yes :)
Can we use honey instead of maple syrup?
Sure! You can use your preferred liquid sweetener:)
Thank you :)
how come the blueberries arent runny on top?
It will be - after 5-10 mins depending on the temperature. You can add melted coconut oil when you make the puree. It helps the purée to stay solid :)
@@LowKeyTable Oh, thanks! Good to know!
Maybe some agar-agar or corn starch?
@@daddyleon That would work too! It will be like jelly texture :)
FYI I used agar-agar and corn starch for my Mango Cheesecake: th-cam.com/video/g8oTk_-jXhA/w-d-xo.html
@@LowKeyTable Thanks!!
Looks great btw, not at all like a gummy bear texture - which is too much for me.
Might try that one day as well! I already made my 4 pies, so I'm done for tomorrow
@@daddyleon Wow 4 pies!!! Awesome work ;)
I'm not a big fan of jelly/gummy texture either so always try to minimise the amount of agar-agar. Hope you try it one day :)
😋😍👌🏼
Anything else to use instead of cashews. I can’t have those sue to my gut issues.
If you can have macadamias, it would be the best substitution:)
@@LowKeyTable Txs love.
Receta en ESPAÑOL GRACIAS
I am starting a small cafe....i am gonna have 3 of your cakes on the menu...what would i call you cause on top if the menu i will write your nickname and call it lets say emmas vegan cakes
Wow! Congrats 🎉 and we’re so honoured to be a part of your cafe’s menu! We are “LowKey Table”, we call it LKT as an abbreviated one. Wish we could visit your café someday 🥰🫶
Calorie for entire cheesecake if anyone wants to know: 4,320kcals
If in 8 slices each will be 540
You don't show the quantities or what you put in your cake, hard to follow
All details are written in the description:) thank you.
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Vegans deosnt not eat cheese silly😁
ari are you okay?
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