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A vegan blueberry cheesecake bar

Vegan Blueberry Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 8 reviews
  • Author: Jessica Hoffman
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes
  • Yield: 15 bars 1x
  • Category: Dessert
  • Method: Freeze
  • Cuisine: American
  • Diet: Vegan

Description

This Vegan Blueberry Cheesecake is a no-bake recipe and easy to make!


Ingredients

Units Scale

Base layer: 

  • 1 cup Medjool dates (pits removed)
  • 3/4 cup walnuts
  • 1/2 cup oats (quick oats or rolled oats)
  • pinch of salt

Cheesecake layer: 

Blueberry Layer


Instructions

  1. Line an 8×8 inch square baking pan or a 9-inch round baking pan with parchment paper. Set aside
  2. Blend all the base layer ingredients together in a food processor until it forms a sticky dough. (Be careful not to overprocess the mixture until it turns into a sticky ball, this will make it harder to press into the pan.) 
  3. Press the mixture evenly into the bottom of the pan and place in the fridge while you prepare the cheesecake layer.
  4. 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)
  5. Pour the cheesecake layer into the pan and spread evenly. 
  6. Add the blueberries and maple syrup to a small saucepan on medium heat and cook for 5-10 minutes until it thickens into a compote. Make sure to stir every minute or so. 
  7. Using a spoon, add dollops of the blueberry compote on top of the cheesecake layer. Use a chopstick, skewer or knife to swirl the layers together to create a marble effect. 
  8. Place in the freezer for 4 hours or overnight.
  9. Remove from the freezer and cut into bars or slices.

Notes

*Store leftovers in the freezer in an airtight container or freezer bag. 

Make sure to use raw unsalted cashews for this recipe, not roasted cashews. This is extremely important! Roasted cashews will not work.

Soak the cashews in hot water for an hour, or in room temperature water overnight. This will help to soften the cashews and make them easier to blend, ensuring you end up with a cream cheesecake.

Use full-fat coconut milk ONLY. This recipe will not work with light coconut milk, almond milk…etc. The fat from the coconut milk is important to give this recipe a cheesecake texture.

You can use fresh or frozen blueberries. Both work just fine. If using frozen blueberries, just make sure they are flavourful ones.


Nutrition

  • Serving Size: 1 bar
  • Calories: 325
  • Sugar: 22g
  • Fat: 20g
  • Saturated Fat: 6g
  • Carbohydrates: 32g
  • Fiber: 5g
  • Protein: 5g