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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.
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
Visit No-Bake Layered Blueberry Cheesecake (Gluten Free, Paleo + Vegan) By Rachel Conners – Bakerita @ www.bakerita.com for full recipe
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Originally posted 2018-01-03 12:54:16.