Raw Vegan Blueberry Cheesecake Bars
Delight in these creamy, no-bake Raw Vegan Blueberry Cheesecake Bars that combine a nutty crust with a luscious cashew-based filling topped with fresh blueberry swirl, perfect for a healthy dessert.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups raw almonds
- 1 cup Medjool dates, pitted
- 2 cups raw cashews, soaked for 4 hours
- 1/3 cup coconut oil, melted
- 1/2 cup maple syrup
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries
- Pinch of sea salt
Instructions
- Line an 8×8 inch square pan with parchment paper.
- In a food processor, blend almonds until finely ground. Add dates and salt, then pulse until mixture sticks together.
- Press the crust mixture evenly into the bottom of the prepared pan.
- Drain soaked cashews and add to a blender along with coconut oil, maple syrup, lemon juice, and vanilla extract. Blend until smooth and creamy.
- Pour half of the cashew filling over the crust and spread evenly.
- In a small bowl, mash the blueberries slightly and swirl them gently into the remaining cashew filling.
- Layer the blueberry cashew mixture over the plain layer and smooth the top.
- Freeze the bars for at least 4 hours or until firm.
- Remove from freezer 10 minutes before slicing and serving for best texture.
Notes
For an extra burst of flavor, sprinkle toasted coconut flakes or chia seeds on top before freezing.