Vegan Blueberry Cheesecake Bars

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Ingredients

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Process the crust ingredients (coconut, pecans, dates and sea salt) in a food processor. Press into a baking dish. Place dish in freezer to set.

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Blend soaked cashews, coconut cream, maple syrup, coconut oil, lemon juice and vanilla until creamy. Pour the filling over the crust.

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Cook blueberries, maple syrup and lemon juice together until thick. Swirl homemade blueberry compote on top of the cheesecake layer.

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Place baking dish in the freezer to set up for at least 4 hours or overnight. Cut into bars and enjoy!

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If you try this recipe, be sure to leave a review and star rating on the post.

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Vegan Blueberry Cheesecake Bars

Ingredients

Process the crust ingredients (coconut, pecans, dates and sea salt) in a food processor. Press into a baking dish. Place dish in freezer to set.

Process the crust ingredients (coconut, pecans, dates and sea salt) in a food processor. Press into a baking dish. Place dish in freezer to set.

1. Make Crust

Blend soaked cashews, coconut cream, maple syrup, coconut oil, lemon juice and vanilla until creamy. Pour the filling over the crust.

Blend soaked cashews, coconut cream, maple syrup, coconut oil, lemon juice and vanilla until creamy. Pour the filling over the crust.

2. Make Filling

Cook blueberries, maple syrup and lemon juice together until thick. Swirl homemade blueberry compote on top of the cheesecake layer.

Cook blueberries, maple syrup and lemon juice together until thick. Swirl homemade blueberry compote on top of the cheesecake layer.

3. Swirl in Blueberries

Place baking dish in the freezer to set up for at least 4 hours or overnight. Cut into bars and enjoy!

Place baking dish in the freezer to set up for at least 4 hours or overnight. Cut into bars and enjoy!

4. Freeze + Enjoy

If you try this recipe, be sure to leave a review and star rating on the post.

If you try this recipe, be sure to leave a review and star rating on the post.

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