This vegan blueberry cheesecake is made using cashews and coconut milk to make a dairy-free yet ultra creamy filling. Uses frozen blueberries for convenience and is made without any refined white sugar. I love to store it in the freezer so there is always a few slices ready to go! Also, fully gluten-free and no-bake.
Find the recipe here: [ Ссылка ]
![](https://i.ytimg.com/vi/c1jF1Qs6Ah8/maxresdefault.jpg)