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No Bake Vegan Blueberry Cheesecake Bars

These No Bake Vegan Blueberry Cheesecake Bars feature a creamy cheesecake filling made from cashews and blueberries, atop a crunchy nut-based crust—perfect for a refreshing dessert that requires no baking.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 9 bars
Course: Dessert, Snack
Cuisine: Healthy, Vegan
Calories: 200
Ingredients Method Notes

Ingredients
  

For the Cheesecake Filling
  • 2 cups cashews (soaked for at least 4 hours) Provides the creamy texture.
  • 1 cup blueberries (fresh or frozen) Gives flavor and color.
  • 1/4 cup maple syrup Adds sweetness.
  • 1/4 cup coconut oil (melted) Helps to bind the filling.
  • 1 teaspoon vanilla extract Enhances the flavor.
  • Juice of 1/2 lemon lemon Adds tanginess.
For the Crust
  • 1 cup almond flour Base for the crust.
  • 1/4 cup dates (pitted and chopped) Acts as a natural sweetener and binder.
  • 1/4 teaspoon salt Balances sweetness.

Method
 

Preparation
  1. Drain and rinse the soaked cashews.
  2. In a food processor, combine almond flour, dates, and salt. Process until the mixture resembles fine crumbs. Press this mixture into the bottom of a lined 8x8 inch square dish.
Filling
  1. In the same food processor, add the soaked cashews, blueberries, maple syrup, melted coconut oil, vanilla extract, and lemon juice. Blend until smooth and creamy.
  2. Pour the cheesecake filling over the crust and spread evenly with a spatula.
Chill and Serve
  1. Place the dish in the refrigerator for at least 4 hours or until firm.
  2. Once set, remove from the pan, slice into bars, and serve chilled.

Notes

These bars can be stored in the refrigerator for up to a week or frozen for up to 3 months. Thaw in the refrigerator before serving.