This recipe is sponsored by Sunfood superfoods. These vegan blueberry lemon cheesecake bars are (almost) completely raw and made with natural ingredient. They feature both fresh blueberries and blueberry jam to create a cheesecake that’s filled with vibrant flavour!
I honestly can’t believe how long it’s been since I made a vegan cheesecake recipe. Seriously, it’s been…an entire year!
So I think it’s safe to say this post is long overdue.
Today I’m bringing you these vegan blueberry lemon cheesecake bars. And guys, I think this just might be my favourite flavour of them all! (okay, along with these vegan pumpkin spice cheesecake bars and raw key lime pie bars)
These bars are filled with one of my favourite fruits, blueberries! Even though summer is *almost* over, local wild blueberries are still readily available at the farmer’s market. So I’m stocking up and enjoying them as longgggg as I can! (Tip: I always like to freeze some local berries at the end of the summer so I can have some on hand for the fall and winter months.)
These cheesecake bars also definitely have the creamiest texture of any bar I’ve made. They start with a cashew base, using raw cashews from Sunfood superfoods, which are just so fresh and such amazing quality. A good vegan cheesecake recipe really comes down to having good ingredients!
If you’re feeling in need of an extra superfood boost, you can also try adding in some maqui berry powder. It’s loaded with antioxidants and has a GORGEOUS purple colour!
A few notes on this recipe:
Let’s talk about the basics. These vegan blueberry lemon cheesecake bars start with a raw cashew base. It’s important to make sure you’re using unsalted RAW cashews for this recipe, and not roasted cashews.
Next make sure to soak your cashews before using them in this recipe. Do not skip this step! You can either soak them in a bowl of water overnight, or you can soak them in a bowl of boiled water for 1-2 hours. This helps soften the cashews and will help them to whip up and become nice and creamy.
Full-fat coconut milk is the next important ingredient for these bars. While you can use light coconut milk, or even almond milk, if you use a plant-milk that is lower in a fat, you will end up with an icier textured cheesecake.
You can use either fresh or frozen blueberries for this recipe. Both will work just fine. (Which means you can even make these bars in the winter months!)
Any leftovers of these bars need to be stored in the freezer. They will last several months frozen in a well sealed container!
These vegan blueberry lemon cheesecake bars are:
- Naturally gluten-free & refined sugar-free
- Store well in the freezer for months!
If you don’t have blueberries on hand you can also make these bars with any type of berry you like!Print
These bars are SO good! Creamy and swirled with blueberry flavour!
- Line an 8×8 inch baking pan with parchment paper. Set aside
- Blend all the base layer ingredients together in a food processor until well combined. The mixture should be sticky when you touch it. If it’s not, add a few more dates.
- Press the mixture evenly into the bottom of the pan and place in the fridge while you prepare the cheesecake layer.
- Blend the cashews, coconut milk, coconut oil, maple syrup, lemon juice, lemon zest and vanilla extract together in a high-speed blender or food processor until smooth and creamy. (I blend for 60 seconds in a Vitamix)
- Scoop out half the mixture into a bowl and set aside.
- Add the blueberries and blueberry jam to the remaining mixture and blend until well combined.
- Using a spoon, add spoonfuls of the lemon cheesecake and blueberry cheesecake randomly into the pan.
- Use a knife to swirl together and create a marble effect.
- Place in the freezer for 4 hours or overnight.
- Remove from the freezer 5 minutes before serving
Fresh Medjool dates will be sticky and bind together well. If you’re dates feel dry, you may need to add more dates.
Store these cheesecake bars in the freezer.
- Serving Size: 1 bar
- Calories: 254
- Sugar: 16g
- Fat: 16g
- Saturated Fat: 5g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 5g
Keywords: vegan cheesecake with cashews, raw cheesecake recipe