Remove from freezer and cover the cheesecake with waxed paper and aluminum foil, and place in the refrigerator for at least 12 hours. Once everything is put together, the hardest part is waiting for it to set. Bake 8 to 10 minutes, or until golden brown. And even easier to make than your average cheesecake since the crust is simplified and the cheesecake no bake. We start off with a fucking god damn easy Oatmeal Crust which is made out of: SURPRISE, OATMEAL + Coconut Oil, Sea Salt, Agave Nectar, Peanut Butter (or Sunflower Butter for those with Peanut allergies), Dried Blueberries and a couple of Dates. Make a well in the center of the bowl, and pour in the cooled melted butter. Preheat the oven to 350°F. For the crust, in a medium bowl, combine the flour, oats, salt, spices and chopped walnuts. Spoon about 2 tablespoons of the mixture into bottom of each foil-lined muffin cup, then press evenly and firmly to form crust. GIMME THE 411 ON THESE VEGAN BLUEBERRY CHEESECAKE BITES: Well, basically, it’s pretty simple. Remove from oven and cool. Smooth the top, and place the Cheesecake in the freezer for 2 hours. To die for, I tell you! Pour the cheesecake batter into the Spring-form pan on top of the Oatmeal Creme Pies. And the no bake cheesecake on top is filled with brown sugar, cinnamon and some ginger to give hints of the flavor of the actual cookie.
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