I know you will find loads of vegan cheesecakes recipes on the web – most of them use soaked cashews. This formula for my No-Bake Lime Blueberry Cheesecake does not use nuts in the filling – so you can easily get this to cheesecake nut-free by subbing the almonds within the crust with oats or with smashed cookies like oreos. If you do use oreos, you don’t need the grain syrup and you won’t need that much oil – just make use of enough therefore the mixture sticks jointly. I’ve also utilized an oreo crust in my Lemon Cheesecake Cheat Version made out of Alpro’s Cremoso item, if you want more info on how best to make cookie crusts.
Visiting the blueberry paradise: Der Beerenberg
If you’re following me personally on instagram , you almost certainly know that I am blueberry finding at Der Beerenberg (situated in Linz). They asked me together with a bunch of additional bloggers and IGers to take a peek behind the moments and to enjoy their delicious organic blueberries. And even though it has been very hot that day and I thought I could conveniently walk in the hill on foot (that had not been the best idea I’ve ever had, especially on that sunshiney day), it turned out to be a marvelous and beautiful afternoon. We had an amazing view on the city and the blueberries were the very best I’ve ever endured. So needless to say, I needed to put the blueberries to great use. That’s how I came up with this No-Bake Lime Blueberry Cheesecake – without cashews but with silken tofu.
As this cheesecake is really a frozen or semi-frozen (as you wish!) treat, it’s perfect for the summer! I just sex no-bake on sizzling days, because I don’t need to add even more heat from your oven into the apartment…no…no. Obviously you can include different fruits on top or just keep the cheesecakes ordinary. They’re good either way, but I have to say, the blueberries were ideal for it!
No-Bake Lime Blueberry Cheesecake (vegan) + the blueberry paradise
Writer: Elephantastic Vegan
1 tablespoon rice syrup (or maple syrup or agave syrup)
½ tablespoon coconut oil
Elements for the filling
½ tablespoon lime zest
1 tablespoon lime juice
1 tablespoon coconut oil
¼ teaspoon vanilla extract
1 cup new blueberries
For the crust, place the blanched almonds within a food processor chip and process for about 40 seconds. Add the rice syrup and coconut oil and process again until the blend sticks together if you press it using your fingertips.
For the filling up, place all of the ingredients except the blueberries within a high-speed blender and blend until completely simple.
Lightly oil the containers/ramekins and place two parchment paper strips within. This will help eliminating the cheesecake from your containers later.
Divide the crust mixture into the containers and press it flat having a spoon or your hands. Add the cheesecake filling up, best with the blueberries and put it within the freezer for approximately 5 hours. I’d recommend providing them with a quick thaw before consuming. Remove them from the containers and revel in!
I used 6-ounce ramekins – much like these Just be sure you can put them what’s in pineapple upside down cake drink the freezer.
Welcome! I’m Bianca and I’m the blogger behind Elephantastic Vegan – a food blog page where I share my favorite vegan recipes! Even more →
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