Print

No Bake Blueberry Cheesecake Bars (Vegan, Gluten Free)

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Juicy blueberries swirled into a silky-smooth cashew lemon filling and a coconut, no-bake crust. Soak your cashews advance and give yourself enough time to let the cheesecake chill for at least 4 hours. 

Ingredients

Scale

Coconut Crust

Blueberry Sauce

  • 1 teaspoon lemon juice
  • 2 teaspoons arrowroot
  • 1 cup fresh or frozen organic blueberries
  • 3 Tablespoons maple syrup

Cashew Lemon Filling

  • 2 cups raw cashews ,280 grams, soaked* for 4 hours or overnight, rinsed, drained and dried in a kitchen towel. 
  • 1 cup coconut cream, use just the solid part of a can of full fat coconut milk*
  • 1/4 cup fresh lemon juice
  • 2 teaspoons lemon zest
  • 1/2 cup pure maple syrup
  • 1/2 cup refined coconut oil, melted, 165 grams
  • 1 teaspoon vanilla
  • pinch sea salt

Instructions

  1. Soak dates in hot water while you prepare the other ingredients. Remove pits and tear in half.
  2. Line a 7″ x 11″baking pan with parchment paper  using enough overhang on the sides to easily lift the chilled bars out as a whole. If you’re using a parchment paper sleeve, oil the sides not covered with parchment. Set aside.
  3. Crust: In a food processor add the dates, almond flour, coconut, coconut oil and salt. Pulse until the dates are chopped into fine pieces and a loose dough forms – it should stick together when you squeeze a bit between your fingers.
  4. Press the crust onto the bottom of the pan.
  5. Chill while you make the sauce and the filling.
  6. Blueberry Sauce: Using a fork, mix the arrowroot and lemon juice together in a small bowl until the arrowroot has dissolved. Set aside. Heat the blueberries and maple syrup together in a small saucepan over medium heat. Stir occasionally for 3 minutes, mashing the blueberries with a fork or spoon against the bottom and sides of the pan to help break them up. Stir in the arrowroot mixture. Cook for 2 more minutes as the sauce thickens, stirring and mashing the blueberries to break them up. Remove sauce from heat and set aside at room temperature until step 8.
  7. Filling: Using a high speed blender or food processor* (see F&Q for instructions), add cashews, coconut cream, lemon juice and zest, maple syrup, coconut oil, vanilla and salt. Blend until smooth and creamy. It will be thick at first, you’ll need to scrape the sides several times to get a smooth puree. Pour the lemon filling into the chilled crust and spread evenly.
  8. Swirling In the Blueberries: Stir up the blueberry sauce because it has likely thickened. It can still be warm when you use it in this step. Drop lines and/or drops of blueberry sauce across the top. Use all of most of the sauce. Using a fork or knife, gently swirl the sauce into the filling.* 
  9. Chill in the refrigerator for at least 4 hours but overnight is better. 
  10. Once chilled, run a knife around the sides of the pan not covered in parchment to loosen and lift the whole thing using the parchment paper overhang to lift it out of the pan. 
  11. Cut into squares. Serve chilled.
  12. Store in the refrigerator or freezer. (see above)

Equipment

Notes

To quick-soak cashews, pour boiling hot water over the cashews, soak for 30 minutes uncovered, then drain and rinse, proceed with the recipe.

Chill the coconut milk overnight. Scoop out the thick solid layer on the top leaving the liquid behind. You don’t really have to measure it, use all the cream. Don’t use any of the liquid, save it for a smoothie.

If you want beautiful swirls don’t mix them too much when swirling. The more you mix the less white space you have for contrast. The filling becomes purple.

Find it online: https://eatwellenjoylife.com/no-bake-blueberry-cheesecake-bars-vegan-gluten-free/