No-Bake Blueberry Chocolate Cheesecake | Gluten Free Vegan Desserts

[@crystaljung3011]

Your video is soooo amazing, I'm falling in love with your video. All of your recipes are look tasty. I just wondering why this channel don't has a million subscribers. You deserve to have a million subscribers 😍

[@LowKeyTable]

Hi Crystal! Thank you so much for your kind words and I am very glad you enjoy our videos:) Hope we get more people enjoy our videos in the near future💪🏼 Thanks for finding this channel!❤️

[@crystaljung3011]

@@LowKeyTable 😘❤️

[@nottynoevegan3671]

I love the backround music!! this video makes me happy :)

[@nourabenbouajili7520]

Thanks for your receipt its look delicious. Please is it your receipts available for diabetic person?

[@LowKeyTable]

Sorry I’m not sure…

[@user-nd1kj2rq1u]

Tradure in Taliana grazie

[@farheensultana4060]

Wow

[@lkhagvaatsengel7211]

❤

[@lindaalfama4037]

❤️❤️❤️❤️❤️❤️

[@dimitredimitrov3900]

Hello, Thanks for the recipe. I would like to ask if its then possible keep the cake in room temperature or need to be refrigerated otherwise its would disintegrates? Or for the case to keep it outside I would need to use a little bit of agar agar? Thanks

[@LowKeyTable]

Hey! Once this cheesecake has been frozen, it can be stored in the fridge for up to 3 days, but it will become quite soft. For this reason, I recommend storing it in the freezer and setting it out for 15-20 minutes before slicing/serving to enjoy the best texture :) Agar-agar might help though, the texture will be affected. I haven’t tested myself so am not quite sure about it.

[@youryclapham7498]

Any substitute for Cashew Nuts Walnuts and also the Blue sparulina?

[@LowKeyTable]

Hello! You can use any nuts you like for the crust. For the cashew filling, macadamia nuts would be a similar texture though I haven’t tested myself. Blue spirulina is for colour, so just omit it.

[@margaritazozulia8197]

Hi :) is it possible to substitute coconut milk ? What propositions the recipe would have without it ? Thanks 🙏

[@LowKeyTable]

Hey:) The texture wouldn’t be the same but almond milk (same amount of coconut milk) would work!

[@ghazalalbawadi2490]

Is this coconut milk or cream? the coconut milk is liquidy but yrs is like yoghurt!

[@LowKeyTable]

As it’s written in the recipe, it’s full-fat coconut milk. You can used either of coconut cream or FULL FAT coconut milk:)

[@villcat9750]

Can hazelnuts be used instead of cashews?

[@LowKeyTable]

Unfortunately no… Macadamia would be similar texture though I haven’t tried myself.

[@Baebaeamina]

Is 120 g cashew weight before soaked?

[@LowKeyTable]

Yes! The weight is before soaking the cashews:)

[@helennewburyjones8838]

where are the ingredients and a punt thanks

[@LowKeyTable]

It’s in the description - scroll down a bit :)