No-Bake Vegan Blueberry Cheesecake

Christina's DIY

I bumped into some dried mulberries at Bulk Barn today and was instantly inspired to make some no-bake vegan cheesecake!

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I’m not vegan, but vegan cheesecake is filled with incredibly clean and natural ingredients so I had to give it a try. This recipe is almost raw, aside from the maple syrup, which apparently is cooked. If you’re looking for raw, sub with agave nectar. I made mine in muffin tins (great way for portion control) but you can use a pie mold or even a mason jar. Here’s what you’ll need:

For the crust:
5 Medjool dates
3/4 cup dried mulberries
1 cup nuts (I used pecans and walnuts)

For the “cheese”:
2 cups cashews (pre-soaked in the water overnight)
1/2 cup lemon juice
1/3 cup melted coconut oil
1/3 cup maple syrup
1/3 cup water (you can use the water from soaking the cashews)

For the topping:
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