Vegan Blueberry Coconut Cheesecake Bars

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Vegan Blueberry Coconut Cheesecake Bar by @ourbalancedbowl

Prep Time 10 minutes

Cook Time 10 minutes

Setting Time 6 hours

Total Time 20 minutes

Servings 9 people


Vegan Cookie Crust

Vegan Blueberry Coconut Cheesecake Filling

  • 1.5 cups raw salted cashews (can use unsalted as well)
  • 1/2 cup pure maple syrup
  • juice of one lemon
  • 1/2 cup full fat coconut milk (the cream from the top of the can if possible, but if it's all mixed together, that's fine too)
  • 1/3 cup melted coconut oil
  • 1/2 cup frozen blueberries


  1. It's important to pre-soak your cashews. I recommend soaking them overnight. Place in bowl, cover with water and let sit at room temperature.

For the crust:

  1. Add 6 Emmy's cookies, oats, unsweetened coconut flakes, melted coconut oil and salt to a food processor. Pulse until all of the ingredients are fully combined.
  2. Line an 8x8 baking pan with parchment paper. Add the crust components into the pan and firmly press it down, making a crust and making sure it's even on all sides. Put this in the freezer to let set while you make your cheesecake filling.

Vegan Blueberry Coconut Cheesecake Filling

  1. Thoroughly drain and rinse your soaked cashews and add them to a high powered blender. Also add the juice of one lemon, the coconut cream/milk, maple syrup and melted coconut oil. Blend thoroughly until super creamy.

Assembly of the Cheesecake Bars

  1. Add the cashew cream filling directly on top of the crust. Make sure it's evenly spread out over the crust. Top with frozen blueberries.
  2. Place back in the freezer to let set for around 6 hours. I even let mine set overnight and they turned out wonderful! To serve, let set at room temperature for 1 hour or so. Once thawed, store in refrigerator. Enjoy!

Recipe Notes

Note: the recipe time on this card does NOT include letting the cashews soak overnight. Make sure you remember this step or it might not turn out as creamy


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