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?
Prefer To Watch Instead?
Ingredients For This Recipe
- 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.
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.
1: Line a large, square baking tin with parchment paper.
2: Blitz the Digestives or Graham crackers inside a high-speed blender.
3: Add the remaining base ingredients and blitz again.
4: Press the base into the bottom of the lined tin.
5: Blend together the cashews and water.
6: Add the other filling ingredients and blend one more time.
7: Pour the filling over the base and smooth out.
8: Make the blueberry compote.
9: Swirl the compote into the filling.
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 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.
Frequently Asked Questions
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.
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.
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.
More No-Bake Recipes
PrintVegan Blueberry Cheesecake Bars (No-Bake)
- Total Time: 4 Hours 20 Minutes
- Yield: 12 Bars 1x
- Diet: Vegan
Description
This creamy, no-bake vegan blueberry cheesecake recipe is the one you need in your life. They are super simple to make and they taste so good.
Ingredients
For the crust:
- 400g Digestives (or vegan Graham crackers)
- 150g vegan butter block (melted)
- Pinch of salt
For the cheesecake filling:
- 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
For the blueberry compote:
- 150g fresh blueberries
- 1 teaspoon cornstarch
- 1 Tablespoon maple syrup
- 1 teaspoon freshly squeezed lemon juice
Instructions
Preparation:
- Line an 8 x 8” square baking tin with parchment paper.
Make the crust:
- Add the Digestives or Graham crackers to a high-speed blender and blitz until the crumbs become fine.
- Melt your vegan butter in a saucepan then pour it into the blender, as well as the salt. Blitz the base mixture again. It should begin to look like wet sand.
- Press the cheesecake base into the bottom of the prepared square tin. To pack it in firmly, press with the bottom of a glass.
- Place the base into the freezer to set while you prepare the filling.
Make the cheesecake filling:
- Add your soaked cashews to the blender with the water. Blend for about 40 seconds until fully combined.
- Pour in the remaining filling ingredients and blend for 60 seconds one more time until the mixture is smooth and there are no lumps.
- Pour the filling over the base.
Make the blueberry compote:
- Cook all the compote ingredients in a small saucepan over a medium heat for 8 minutes. Stir regularly until it thickens.
- Add dollops of the blueberry compote to the top of the filling and swirl it in with a knife or a skewer to create a marble effect.
Freeze:
- Place the blueberry cheesecake into the freezer for 4 hours to set.
- Let it thaw for 5-10 minutes, slice into bars. Serve. If you like them a little softer, place into the fridge after freezing for 2 hours.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: No-Bake
- Method: No-Baking
- Cuisine: Blueberry Cheesecake Bars
Nutrition
- Serving Size: 1 Slice
- Calories: 377
- Sugar: 20.7 g
- Sodium: 505.5 mg
- Fat: 28.2 g
- Carbohydrates: 28.9 g
- Protein: 5.1 g
- Cholesterol: 17 mg
Keywords: vegan cheesecake, blueberry cheesecake, vegan blueberry cheesecake, no bake cheesecake, no bake, vegan desserts
Giuseppe says
The BEST! Guys honestly... I'm like speechless and I know that not helping, but PLEASE, PLEASE! Try this recipe. I'm Italian and vegan for five years, I've tried everything and beyond but I can finally say I found My Cheesecake Recipe!!!!! (Also a big fan of blueberries 🫐)
Thank you so much @vegan_treats_blogger can't wait to try more! Well done! Grazie, Giuseppe
★★★★★
Giuseppe says
The BEST! Guys honestly... I'm like speechless and I know that not helping, but PLEASE, PLEASE! Try this recipe. I'm Italian and vegan for five years, I've tried everything and beyond but I can finally say I found My Cheesecake Recipe!!!!! (Also a big fan of blueberries 🫐)
Thank you so much @vegan_treats_blogger can't wait to try more! Well done! Gracie, Giuseppe
★★★★★
Dianne Leigh says
Love this recipe so much. So creamyyyy
★★★★★