A Slice Of This Vegan Blueberry Cheesecake Is Heaven😅!⁠

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A Slice of this Vegan Blueberry Cheesecake is Heaven😅!⁠
Recipe down below. 😍save for later😍⁠
🗒📸 Recipe and photo credit – @delish .⁠
1 c. quick-cooking oats⁠
1/2 c. almonds⁠
3/4 c. unsweetened coconut flakes⁠
3 tbsp. maple syrup⁠
1/4 tsp. kosher salt⁠
1/2 c. almond butter⁠
3/4 c. coconut milk⁠
1 1/4 c. granulated sugar, divided⁠
2 c. cashews (soaked overnight, drained and rinsed)⁠
1/2 c. refined coconut oil, melted, plus more for pan⁠
2 tsp. pure vanilla extract⁠
1 (8-oz.) container vegan cream cheese⁠
3 cup fresh or frozen blueberries, divided⁠
Make the crust: Pulse oats, almonds, and coconut flakes in a food processor until fine crumbs form. Transfer to a medium bowl and fold in maple syrup, salt, and almond butter.⁠
Grease the bottom of a 8″ or 9” spring form pan with coconut oil and press crust evenly into bottom of pan.⁠
Make the filling: In a small saucepan over medium heat, mix coconut milk and ¾ cup sugar and heat just until sugar is dissolved. Let cool.⁠

In a high-powered blender, blend soaked cashews, cooled coconut milk mixture, coconut oil, and vanilla until thick and smooth.⁠
Blend in vegan cream cheese.⁠

Pour filling mixture into crust and chill in freezer for at least 3 hours and up to overnight.⁠

Make the fruit topping: Bring 2 cups raspberries and remaining 1/2 cup sugar to a low boil over medium heat and continue to simmer until sauce is slightly thickened, about 8 to 10 minutes. Let cool, then fold in remaining 1 cup berries.⁠

Assemble the cake: Remove cheesecake from springform pan and let thaw at room temperature 1 hour before spooning raspberry topping all over top of cake⁠
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