Vegan Blueberry Cheesecake
Quick and easy vegan blueberry cheesecake recipe.
Prep Time30 minutes mins
Soak time for the nuts4 hours hrs
Total Time4 hours hrs 30 minutes mins
Course: Dessert, Snack
Cuisine: American
Servings: 6 jars
Calories: 776kcal
Cost: $8
Small saucepan
high speed blender
For the crust:
- 1.5 cups dates pit removed
- 1 cup cashews
- 1/2 cup chia seeds
For the filling:
- 2 cups cashews soaked in water for at least 4 hours
- 1/4 cup coconut oil
- 1 cup almond milk
- 1/3 cup pure maple syrup honey ok if you eat honey
Storage: This recipe can be stored in the refrigerator for up to 5 days.
Nutrition: The nutrition for this recipe is an estimate and the calorie count is not guaranteed. It is based on 6 servings.
Servings: This recipe should yield 6 servings.
Serving: 1cup | Calories: 776kcal | Carbohydrates: 94g | Protein: 16g | Fat: 43g | Saturated Fat: 13g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 17g | Trans Fat: 1g | Sodium: 70mg | Potassium: 882mg | Fiber: 12g | Sugar: 61g | Vitamin A: 51IU | Vitamin C: 8mg | Calcium: 231mg | Iron: 6mg