Vegan No Bake Blueberry Cheesecake

CategoryBlueberry, DessertDifficultyBeginner

The heat this summer has us searching for all the no bake recipes! These delicious no bake blueberry cheesecake bars are a sweet vegan dessert, perfect for a hot summer day!

no bake cheesecake

Yields1 Serving
Prep Time15 minsCook Time4 hrsTotal Time4 hrs 15 mins

Crust
 1 cup pitted dates
 ¾ cup raw walnuts
 ½ cup oats
 pinch of salt
Cheesecake Filling
 2 cups raw cashews (soaked overnight - in a pinch, add boiled water to cover the cashews in a bowl, soak for an hour, drain)
 ¾ cup coconut milk (full fat, from a can)
 ¼ cup coconut oil, melted and cooled
 ¼ cup maple syrup
 ¼ cup organic lemon juice
 2 tsp organic lemon zest
 1 tsp vanilla extract
Blueberry Topping
 1 ½ cups organic blueberries
 1 tbsp maple syrup

1

Line an 8x8 inch square baking pan with parchment paper, set aside.

2

Place the dates, walnuts, oats, and pinch of salt in a food processor. Mix until it forms a sticky dough, careful not to overmix. Press the dough into the bottom of the baking pan and place into the fridge.

3

To make the cheesecake layer, place the cashews, coconut milk, coconut oil, maple syrup, lemon juice, lemon zest and vanilla into a high-powered blender or food processor. Blend until smooth and creamy, or about 60 seconds. Pour the mixture into the baking pan, spread evenly and set aside.

4

In a small saucepan, cook the blueberries and maple syrup over medium heat for about 10 minutes, stirring occasionally as they cook down into a blueberry compote. Spoon the compote onto the cheesecake. Using a knife swirl the layers together to create a marbled effect. Place into the freezer for at least 4 hours, or overnight. Remove from the freezer and cut into bars, enjoy!

Ingredients

Crust
 1 cup pitted dates
 ¾ cup raw walnuts
 ½ cup oats
 pinch of salt
Cheesecake Filling
 2 cups raw cashews (soaked overnight - in a pinch, add boiled water to cover the cashews in a bowl, soak for an hour, drain)
 ¾ cup coconut milk (full fat, from a can)
 ¼ cup coconut oil, melted and cooled
 ¼ cup maple syrup
 ¼ cup organic lemon juice
 2 tsp organic lemon zest
 1 tsp vanilla extract
Blueberry Topping
 1 ½ cups organic blueberries
 1 tbsp maple syrup

Directions

1

Line an 8x8 inch square baking pan with parchment paper, set aside.

2

Place the dates, walnuts, oats, and pinch of salt in a food processor. Mix until it forms a sticky dough, careful not to overmix. Press the dough into the bottom of the baking pan and place into the fridge.

3

To make the cheesecake layer, place the cashews, coconut milk, coconut oil, maple syrup, lemon juice, lemon zest and vanilla into a high-powered blender or food processor. Blend until smooth and creamy, or about 60 seconds. Pour the mixture into the baking pan, spread evenly and set aside.

4

In a small saucepan, cook the blueberries and maple syrup over medium heat for about 10 minutes, stirring occasionally as they cook down into a blueberry compote. Spoon the compote onto the cheesecake. Using a knife swirl the layers together to create a marbled effect. Place into the freezer for at least 4 hours, or overnight. Remove from the freezer and cut into bars, enjoy!

No Bake Vegan Blueberry Cheesecake