Go Back

Vegan Blueberry Cheesecake Bars

Indulge in these Vegan Blueberry Cheesecake Bars, a creamy yet healthy dessert that's perfect for any occasion. These bars are easy to make, require minimal cleanup, and provide a delicious dairy-free cheesecake experience.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 4 hours
Servings: 9 bars
Course: Dessert, Snack
Cuisine: Healthy, Vegan
Calories: 180
Ingredients Method Notes

Ingredients
  

For the Crust
  • ½ cup shredded unsweetened coconut
  • 1 cup pecans (or almonds/cashews) Alternative nuts are acceptable.
  • 1 cup medjool dates (about 12 dates)
  • 1 pinch sea salt
For the Filling
  • 1 ½ cups raw cashews (soaked in water for at least 4 hours or boiled for 10 minutes) Soaking is crucial for creaminess.
  • ¾ cup coconut cream (from a can of full-fat coconut milk, just the cream part)
  • ¼ cup pure maple syrup
  • 2 tablespoons coconut oil (solid)
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon vanilla extract
For the Blueberry Sauce
  • 1 cup fresh blueberries
  • 1 tablespoon maple syrup
  • 1 teaspoon lemon juice

Method
 

Preparation
  1. Line an 8×8 inch square baking pan with parchment paper. Set aside.
  2. Process the crust ingredients (coconut, pecans, dates, and sea salt) in a food processor until they form a sticky paste.
  3. Press the mixture evenly into the baking dish. Place it in the freezer while you make the filling.
Cooking
  1. Blend the filling ingredients (soaked cashews, coconut cream, maple syrup, coconut oil, lemon juice, and vanilla) in a high-speed blender until creamy.
  2. Pour the filling over the crust and smooth it out with a spoon or spatula.
  3. Cook the blueberries with maple syrup and lemon juice in a saucepan over medium heat for 7-8 minutes, stirring occasionally, until it thickens.
  4. Spoon the blueberry sauce over the cheesecake layer, then swirl it with a knife or chopstick.
  5. Place the baking dish in the freezer to set for at least 4 hours or overnight.
Serving
  1. When ready to eat, remove from the freezer, let sit for 5-10 minutes, then cut into bars and serve.
  2. For an extra touch, top with coconut whipped cream or extra fresh blueberries.

Notes

These bars can be stored in the freezer for up to a month. Let them sit for 5-10 minutes after removal from the freezer for a creamier texture. For variations, consider adding fruits like raspberries or strawberries, or adding cocoa powder for a chocolate twist.