Vegan Blueberry Cheesecake Bars
User Reviews
5.0
36 reviews
Excellent
Vegan Blueberry Cheesecake Bars
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These vegan blueberry cheesecake bars combine a creamy cashew and coconut filling with a date pecan crust and a blueberry swirl topping. They're no bake, gluten-free and absolutely delicious!
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Ingredients
Crust
- ½ cup shredded unsweetened coconut
- 1 cup pecans almonds or cashews
- 1 cup Medjool dates about 12 dates
- pinch of sea salt
Filling
- 1 ½ cups raw cashews soaked in water for at least 4 hours or overnight or boiled for 10 minutes
- 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
Blueberry Compote
- 1 cup fresh blueberries
- 1 Tablespoon maple syrup
- 1 teaspoon lemon juice
Instructions
- Line a 8×8 inch square baking pan with parchment paper. Set aside
- Process the crust ingredients (coconut, pecans, dates and sea salt) in a food processor or mini chopper until the dates have turned into sticky paste holding the crust ingredients together.
- Take mixture out of the processor and press evenly into baking dish. Place dish in freezer while you make the filling.
- While the crust is setting in the freezer, blend ingredients for the filling (soaked cashews, coconut cream, maple syrup, coconut oil, lemon juice, and vanilla) in a high-speed blender or food processor until creamy.
- Pour the filling over the crust. Use a spoon or spatula to make sure the filling is even and smooth.
- Add blueberries, maple syrup and lemon juice to a small saucepan and cook on medium heat for 7-8 minutes, until it starts to thicken, stirring occasionally. Add spoonfuls of the blueberry sauce on top of the cheesecake layer.
- Use a knife or chopstick to swirl the blueberry sauce. Place baking dish in the freezer to set up for at least 4 hours or overnight.
- When ready to eat, remove from freezer and let sit for 5-10 minutes, cut into bars and serve. The longer it sits out, the filling will soften and become more pudding like. Store any leftovers back in the freezer.
Nutrition Information
Show Details
Serving
1bar
Calories
185kcal
(9%)
Carbohydrates
19g
(6%)
Protein
3g
(6%)
Fat
12g
(18%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Sodium
12mg
(1%)
Potassium
107mg
(3%)
Fiber
2g
(8%)
Sugar
15g
(30%)
Nutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Serving | 1bar | |
| Calories | 185kcal | 9% |
| Carbohydrates | 19g | 6% |
| Protein | 3g | 6% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 12mg | 1% |
| Potassium | 107mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
36 reviews
Excellent
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