Blueberry Cheesecake
gluten-free & vegan!
NO BAKE
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gluten-free
gluten-free
no bake!
no bake!
dairy-free + vegan
dairy-free + vegan
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Ingredients
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STEP 1
Mix together the crust ingredients and press into a 9x13" baking dish.
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STEP 2
Whip the cream cheese with the sugar, lemon juice, vanilla, and salt.
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STEP 3
Fold the coconut whip into the whipped cream cheese.
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STEP 4
Gently fold in the blueberries.
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STEP 5
Use an offset spatula to spread the cheesecake all over the graham base.
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STEP 6
Cover and refrigerate for at least 4 hours, ideally overnight.
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STEP 7
Slice and enjoy!
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Find the full recipe at
oliviaskitchen.com
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