Vegan Blueberry Cheesecake Bars

These vegan blueberry cheesecake bars combine a creamy cashew and coconut filling with a date pecan crust and a blueberry swirl topping. They're no bake, gluten-free and absolutely delicious!


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.

2. Make Filling

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!

4. Freeze + Enjoy

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