These blueberry cheesecake bars are absolutely dreamy! I don't know about you guys, but I used to be cheesecake obsessed before I went dairy-free...I simply had to create an alternative to enjoy now. These bars have the most simple and healthy ingredients while also being absolutely delicious. They're paleo, vegan, gluten-free, dairy-free, refined sugar-free, no-bake, and so yum!
Ingredients
Here are the ingredients you'll need:
- cashews
- blueberries
- coconut oil
- coconut sugar
- maple syrup
- lemon juice
- almond flour
- coconut flour
See recipe card for quantities.
Storage
Store in the freezer.
Paleo & Vegan Blueberry Cheesecake Bars
These blueberry cheesecake bars are paleo, vegan, gluten-free, dairy-free, refined sugar-free, simple to make, and absolutely delicious!
Ingredients
For the crust:
- 2 cup almond flour
- 2 tablespoon coconut flour
- ¼ cup maple syrup
- ⅓ cup coconut oil melted
- 1 teaspoon vanilla extract
- pinch of salt
For the cheesecake filling:
- 1 cup raw cashews soaked for at least 1 hour and drained
- 1 cup blueberries can use frozen, but make sure they're thawed
- 3 tablespoon coconut oil solid
- 2 tablespoon coconut sugar can sub regular sugar if not paleo
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
Instructions
- Preheat oven to 350℉ and line an 8x8 pan with parchment paper.
- In a large bowl, mix together your crust ingredients until you have a dough. Press the dough into the prepared pan and bake for 20 minutes. Let cool while you make the filling.
- Rinse and drain your soaked cashews. In a blender, add all of your filling ingredients and blend until as smooth as possible.
- Pour the filling over the cooled crust and place in the freezer to set for at least 2 hours. Slice and enjoy!
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