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5.0 from 36 votes

Vegan Blueberry Cheesecake Bars

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!

Prep Time
20 mins
Chill Time
4 hrs
Total Time
4 hrs 20 mins
Servings: 20
Calories: 185 kcal
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Line a 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 or mini chopper until the dates have turned into sticky paste holding the crust ingredients together.
  3. Take mixture out of the processor and press evenly into baking dish. Place dish in freezer while you make the filling.
  4. 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.
  5. Pour the filling over the crust. Use a spoon or spatula to make sure the filling is even and smooth.
  6. 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.
  7. 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.
  8. 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

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

% 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.