Vegan Blueberry Cheesecake Bars (No-Bake)

Name: Vegan Blueberry Cheesecake Bars (No-Bake)
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Cuisine: Blueberry Cheesecake Bars
Ingredients: 400g Digestives (or vegan Graham crackers); 150g vegan butter block (melted); Pinch of salt; 300g raw unsalted cashews (soaked overnight); 120ml water; 180g full fat coconut cream; 60g coconut oil (melted); 30ml maple syrup; 150g granulated sugar; 1 teaspoon freshly squeezed lemon juice; 1 teaspoon vanilla extract; Pinch of salt; 150g fresh blueberries; 1 teaspoon cornstarch; 1 Tablespoon maple syrup; 1 teaspoon freshly squeezed lemon juice

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Simple & Tasty Blueberry Treats

If you love quick and easy no-bake treats, you'll enjoy these freezer-friendly vegan blueberry cheesecake bars which have a thick Digestive base and a creamy cashew-based blueberry swirl filling.

You love blueberry cheesecake bars so why not also try my vegan blueberry cream pie?

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Ingredients For This Recipe

A shot of the food ingredients that are needed to make my vegan blueberry cheesecake bars.

Digestives or vegan Graham crackers - these will be used for the base.
Vegan butter block
Pinch of salt
Raw unsalted cashews - soaked overnight to soften them.
Water
Coconut cream
Coconut oil - helps the cheesecake to firm up.
Maple syrup - adds extra sweetness.
Granulated sugar
Freshly squeezed lemon juice
Vanilla extract
Pinch of salt
Fresh blueberries - if using frozen, thaw them first.
Cornstarch - thickens the blueberry compote.

A close up photo of a cheesecake slice with purple marbling on top. The base looks thick and crunchy.

How To Make Vegan Blueberry Cheesecake Bars

Step-By-Step Instructions

For the full method and ingredient amounts, please refer to the recipe card at the bottom of this post.

A large, square baking tin lined with parchment paper.

1: Line a large, square baking tin with parchment paper.

The Digestives being blitzed inside a high-speed blender.

2: Blitz the Digestives or Graham crackers inside a high-speed blender.

The other base ingredients have been added making the mixture wet.

3: Add the remaining base ingredients and blitz again.

The base has been pressed into the bottom of the square tin.

4: Press the base into the bottom of the lined tin.

The cashews being blended with some water.

5: Blend together the cashews and water.

The remaining filling ingredients have been added to the mixture.

6: Add the other filling ingredients and blend one more time.

The filling has been poured into the lined tin.

7: Pour the filling over the base and smooth out.

The blueberry compote is cooking inside a small saucepan.

8: Make the blueberry compote.

The blueberry compote has been mixed into the filling.

9: Swirl the compote into the filling.

The cheesecake bars have been frozen and are thawing at room temperature.

10: Let the cheesecake thaw a little. Slice and serve.

Tips For Making A Blueberry Cheesecake

Use Raw Unsalted Cashews

Roasted cashews will not work and they will also make the cheesecake taste weird.

Freeze, Don't Chill

This is a freezer-only recipe and chilling isn't an option initially. It won't set properly and you'll end up with a soupy mess.

However, once you have set the cheesecake in the freezer, you can then thaw it inside the fridge for a short while to soften the texture.

Use Full Fat Coconut Milk Or Cream

Don't use the 'light' version for this recipe. It will affect the texture of the cheesecake.

Soak The Cashews Overnight

This will make them far easier to blend and you will also have a creamier cheesecake. If you forget to soak them overnight, boil them for 10 minutes.

Why Freeze The Cheesecake Bars?

Placing the cheesecake into the freezer simply speeds up the setting process. If you like your cheesecake a little softer and creamier, thaw in the fridge for a couple extra hours after freezing.

What Is This Blueberry Cheesecake Made From?

The main ingredient for this cheesecake recipe is cashews! Many people are often surprised when they hear that cashews can be used but they are such a brilliant and cheaper alternative to dairy free cream cheese.

When soaked overnight, the cashews become hydrated and therefore, it ultimately gives cheesecake a creamy texture with great consistency.

A group of my vegan blueberry cheesecake bars on a slate platter.

A Sweet Fruity Compote

This delightful blueberry jam adds a nice sweetness to the filling. It's made up of only 4 ingredients which are, blueberries, cornstarch, maple syrup and lemon juice.

The cornstarch thickens the mixture, while the maple syrup enhances that sweetness that I just mentioned.

I like to swirl the compote into the filling with the bottom and of a thin knife as it creates a cooling pattern on top of the bars.

Why You Will Love This Blueberry Cheesecake Recipe

It has a thick, crunchy base.
The compote gives the filling a nice, tangy sweetness.
These cheesecake bars are so easy to make.
This recipe requires no baking.
They are 100% vegan and dairy free.

Four cheesecake slices waiting to be eaten. The blueberries on top are a bright purple colour and gooey.

Frequently Asked Questions

Can I Use Frozen Blueberries?

If you want to use frozen ones, let them thaw inside a colander to allow the excess water to drip first. This will mean that the compote is sweet and not watery.

Do I have to freeze these cheesecake bars?

Yes, you do! This is very important. Otherwise, these cheesecake treats will become mushy and messy. These bars will last for up to 3 months in the freezer.

Do I need to add lemon juice?

This will give the bars the 'cheesecakey' taste that the vegan cream cheese will often have. It's best if you don't leave it out.

How To Store The Cheesecake Bars

They can be stored in the freezer for up to 1 month or inside the fridge for up to 4 days. Store inside an airtight container or a freezer-friendly zip-lock bag.

An overhead shot of a delicious-looking, marbled slice of vegan blueberry cheesecake.

More No-Bake Recipes

Vegan Peanut Butter Cup Pie

Vegan Snickers Cake