![['Close-up side view of Vegan Blueberry Cheesecake Bars with a creamy layer and blueberries on top.', 'A slice of Vegan Blueberry Cheesecake Bars featuring a crumbly crust and vibrant blueberries.', 'Side image of vegan dessert bars displaying a creamy cheesecake layer garnished with fresh blueberries.', 'Detailed view of Vegan Blueberry Cheesecake Bars showcasing a coconut crust and blueberry topping.']](https://snacknova.com/wp-content/uploads/2026/06/vegan-blueberry-cheesecake-bars_1_U1.webp)
Vegan Blueberry Cheesecake Bars
Delight in these creamy, dairy-free blueberry cheesecake bars with a crunchy nut crust and a fresh blueberry topping.
Ingredients
Crust
- 0.5 cup shredded unsweetened coconut
- 1 cup pecans (almonds or cashews)
- 1 cup medjool dates (about 12 dates)
- pinch sea salt
Filling
- 1.5 cups raw cashews (soaked in water for at least 4 hours or overnight or boiled for 10 minutes)
- 0.75 cup coconut cream (from a can of full fat coconut milk, just the cream part)
- 0.25 cup pure maple syrup
- 2 tablespoons coconut oil (solid)
- 1 teaspoon fresh lemon juice
- 1 teaspoon vanilla
Blueberry topping
- 1 cup fresh blueberries
- 1 tablespoon maple syrup
- 1 teaspoon lemon juice
Instructions
- Line an 8×8 inch baking pan with parchment paper.
- Process crust ingredients until sticky and press into the pan. Freeze while preparing filling.
- Blend filling ingredients until smooth, then pour over crust and smooth the top.
- Cook blueberries with maple syrup and lemon juice for 7-8 minutes until thickened. Swirl over the filling.
- Freeze for at least 4 hours or overnight. Let sit for 5-10 minutes before slicing and serving.
Notes
Keep leftovers frozen for best texture.