Go Back
+ servings
Four vegan blueberry cheesecake bars stacked on top of each other.
Print Recipe
5 from 9 votes

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!
Prep Time20 minutes
Chill Time4 hours
Total Time4 hours 20 minutes
Course: Dessert
Cuisine: American
Keyword: vegan blueberry cheesecake bars
Servings: 20




  • 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 Compote

  • 1 cup fresh blueberries
  • 1 Tablespoon maple syrup
  • 1 teaspoon lemon juice


  • Line a 8×8 inch square baking pan with parchment paper. Set aside
  • Process the crust ingredients (coconut, pecans, dates and sea salt) in a food processor or mini chopper until the dates have turned into sticky paste holding the crust ingredients together.
    Crust for cheesecake bars mixed together in a food processor.
  • Take mixture out of the processor and press evenly into baking dish. Place dish in freezer while you make the filling.
    A square baking pan lined with parchment paper. A date crust is pressed into the bottom.
  • While the crust is setting in the freezer, blend ingredients for the filling (soaked cashews, coconut cream, maple syrup, coconut oil, lemon juice, and vanilla) in a high-speed blender or food processor until creamy.
    Vegan "cheese"cake filling in a food processor.
  • Pour the filling over the crust. Use a spoon or spatula to make sure the filling is even and smooth.
    Vegan "cheesecake" filling added to the square baking pan lined with parchment.
  • Add blueberries, maple syrup and lemon juice to a small saucepan and cook on medium heat for 7-8 minutes, until it starts to thicken, stirring occasionally. Add spoonfuls of the blueberry sauce on top of the cheesecake layer.
    Dollops of blueberry sauce added to square baking pan.
  • Use a knife or chopstick to swirl the blueberry sauce. Place baking dish in the freezer to set up for at least 4 hours or overnight.
    Blueberry dollops swirled with the vegan "cheesecake" filling in a square baking pan.
  • When ready to eat, remove from freezer and let sit for 5-10 minutes, cut into bars and serve. The longer it sits out, the filling will soften and become more pudding like. Store any leftovers back in the freezer.



Serving: 1bar | Calories: 185kcal | Carbohydrates: 19g | Protein: 3g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 12mg | Potassium: 107mg | Fiber: 2g | Sugar: 15g