Vegan Blueberry Cheesecake Bars
Craving something sweet, fresh, and show-stopping but still made with wholesome ingredients? These Vegan Blueberry Cheesecake Bars are about to become your new favourite dessert! They're luscious, creamy, and studded with juicy blueberry swirls that look as gorgeous as they taste.
The best part? They’re naturally dairy-free and made with nourishing foods. The crust is nutty and slightly sweet, the cheesecake filling is silky and decadent, and that blueberry jam ripple? Pure magic.
I love indulgent desserts that feel special but are secretly simple to make and this is one of them. You’ll only need a handful of ingredients and the blender does almost all of the work. No baking, no fuss, and absolutely no one will believe they're vegan!
A bit of education about the ingredients in these bars:
Blueberries - Rich in antioxidants, vitamin C, and fibre. They support skin, immunity, digestion, and brain health - plus their natural sweetness and colour are breathtaking.
Maple Syrup - A natural sweetener with minerals and antioxidants. Adds gentle caramel notes without refined sugar.
Walnuts - Loaded with omega-3 healthy fats that support heart and brain health. They give the crust a beautiful crunch and nutty depth.
Dates - Nature’s caramel! Full of potassium and fibre, they bind the crust without added sugar.
Cashews - When soaked and blended, they become unbelievably creamy. Rich in plant-based protein and healthy fats.
Coconut Cream - Creates that lush, velvety cheesecake texture while adding healthy saturated fats for energy and hormone balance.
Lemon Juice - Brightens flavour, enhances digestion, and cuts through richness.
Vanilla - Adds warmth, sweetness, and depth.
Gluten-free if using GF-certified ingredients.
CLEAN INGREDIENTS (I choose organic where possible)
For the Blueberry Jam:
– 175g (approx. 1 cup) fresh blueberries
– 1 tbsp pure maple syrup
– 1 tsp fresh lemon juice
– 1 tsp tapioca starch
For the Crust:
– 1 cup (165g) raw unsalted walnuts
– 6 pitted medjool dates
– Pinch of sea salt
– 2 tsp melted coconut oil
For the Cashew Cheesecake Layer:
– 1 cup (165g) raw cashews, soaked overnight or boiled 10 minutes
– ½ cup (120g) coconut cream (from a can of full-fat coconut milk)
– 2 tbsp pure maple syrup
– 1 tsp fresh lemon juice
– ½ tsp vanilla extract (or seeds from ½ vanilla bean pod)
METHOD
Making the Blueberry Jam:
1. Cook and thicken - Add blueberries, maple syrup, lemon juice, and tapioca starch to a saucepan. Place over medium heat and stir as it gently thickens.
2. Crush for texture - Once tender, mash about half the berries with the back of a spoon, leaving the rest whole for gorgeous bursts of fruit.
3. Perfect the jam - Continue cooking and stirring for around 15 minutes, or until thick and glossy. You’ll know it’s ready when you drag a spoon through and the mixture hesitates before pooling back.
4. Chill beautifully - Pour the warm jam into a shallow dish and refrigerate to cool and thicken while you make the crust and filling.
Creating the Crust:
1. Blitz to crumbs - Add walnuts, dates, and salt to a food processor. Blend on high for 1-2 minutes until fine and sticky.
2. Add richness - Spoon in coconut oil and blitz for another minute. The mixture should clump together easily.
3. Press and chill - Press firmly into the base of a 9×5 loaf tin lined with baking paper (leave overhang for easy lifting). Refrigerate while you make the cheesecake layer.
Making the Cheesecake Layer:
1. Prepare the cashews - Drain soaked or boiled cashews, then add to a high-speed blender with coconut cream, maple syrup, lemon juice, and vanilla.
2. Blend to silkiness - Blend until completely smooth and creamy.
3. Pour and swirl - Spread the cheesecake mixture over the chilled crust. Dollop blueberry jam over the surface and swirl elegantly with a toothpick.
4. Freeze to set - Cover with plastic wrap and foil. Freeze for at least 4 hours, or overnight for best texture.
5. Slice and enjoy - Transfer to the fridge for a couple of hours to soften before slicing into bars. Bliss awaits!
PRO TIPS
– Make ahead! These bars are perfect for the freezer
– Swirl jam lightly for the prettiest ripple effect
– Use fresh blueberries for best colour and flavour
– ½ tsp vanilla extract (or seeds from ½ vanilla bean pod)
– For sharper slices, run a knife under hot water then dry before cutting
– Adjust sweetness to taste - add more maple syrup if needed
VARIATIONS
– Tropical Twist: Add passionfruit pulp to the swirl
– Chocolate Drizzle: Top with melted vegan dark chocolate
– Crunch Factor: Add crushed almonds or coconut flakes
– Citrus Glow: Add extra lemon zest to the filling
– Berry Blend: Use raspberries, strawberries, or mixed berries
NUTRITIONAL INFORMATION (Approximate per bar - based on 8 bars)
Energy: 265 kcal
Protein: 5 g
Carbohydrates: 24 g
Fat: 18 g
Fibre: 2.5 g
