Description
Delicious and creamy vegan blueberry cheesecake bars that combine a nutty coconut-pecan crust with a smooth cashew-based filling, topped with a homemade blueberry sauce. Perfectly sweet, dairy-free, and refined sugar-free, these bars are a refreshing treat that requires no baking and are easy to prepare with simple ingredients.
Ingredients
Crust
- ½ cup shredded unsweetened coconut
- 1 cup pecans (almonds or cashews can be substituted)
- 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 Sauce
- 1 cup fresh blueberries
- 1 tablespoon maple syrup
- 1 teaspoon lemon juice
Instructions
- Line pan: Line an 8×8 inch square baking pan with parchment paper to prevent sticking and make it easier to remove the bars later. Set aside.
- Make crust: In a food processor or mini chopper, combine shredded coconut, pecans, medjool dates, and a pinch of sea salt. Process until the dates form a sticky paste and all ingredients are well combined, holding the crust mixture together.
- Press crust: Remove the crust mixture from the processor and firmly press it evenly into the lined baking dish, creating an even crust layer. Place the dish in the freezer to set while preparing the filling.
- Make filling: Blend soaked cashews, coconut cream, maple syrup, solid coconut oil, lemon juice, and vanilla extract in a high-speed blender or food processor until completely smooth and creamy, scraping down the sides if necessary to achieve a homogeneous texture.
- Pour filling: Pour the creamy filling mixture evenly over the chilled crust in the baking dish. Smooth out the top using a spoon or spatula for an even layer.
- Make blueberry sauce: In a small saucepan over medium heat, combine fresh blueberries, maple syrup, and lemon juice. Cook for 7-8 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat.
- Add blueberry sauce and swirl: Spoon dollops of the blueberry sauce on top of the filling layer. Use a knife or chopstick to gently swirl the sauce into the cheesecake mixture, creating a marbled effect.
- Freeze: Place the baking dish in the freezer and allow the bars to set for at least 4 hours or preferably overnight to achieve a firm texture.
- Serve: When ready to serve, remove the bars from the freezer and let them sit at room temperature for 5-10 minutes to soften slightly for easier cutting. Slice into bars and enjoy immediately. Store any leftovers in the freezer.
Notes
- Soaking the cashews for at least 4 hours or overnight ensures a smooth, creamy filling texture.
- If short on time, boiling cashews for 10 minutes is an effective shortcut to soften them.
- To make nut-free, substitute cashews with a soaked sunflower seed blend but flavor and texture may vary.
- Use full-fat coconut milk to get creamy coconut cream; refrigerate the can overnight and scoop the thick cream from the top.
- Leftover blueberry sauce can be refrigerated separately and added fresh when serving.
- For a sweeter crust, add a little extra dates or a touch of maple syrup.
- Store bars in the freezer to keep fresh for up to 1 week.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
