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
No Bake Vegan Blueberry Cheesecake
IngredientsDirections

Vegan No Bake Blueberry Cheesecake

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!

Yields1 ServingPrep Time15 minsCook Time4 hrsTotal Time4 hrs 15 minsCategoryBlueberry, Dessert

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

Steps

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

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.

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.

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!

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