Vegan Blueberry Coconut Cheesecake Bars

Vegan Blueberry Coconut Cheesecake Bars stacked with a bite taken out

These Vegan Blueberry Coconut Cheesecake Bars are 100% dairy free, naturally sweetened, deliciously creamy and the perfect Summer dessert!

As most of you know, I don’t subscribe to a fully vegan diet. Or any specific diet to be quite honest. I quit the dieting game a long time ago when it was negatively impacting my health. My husband and I do eat vegetarian throughout most of the week (just due to the fact that we don’t really like to pay the high price for quality meat lol) but it’s rare that we eat fully vegan. However, I do enjoy eating vegan baked goods and of course desserts! They seem lighter, full of more nutrients and I’m not left feeling as groggy and *blah* afterwards.

So, I knew I wanted to try and make some this Summer. Thus, the Vegan Blueberry Coconut Cheesecake Bars were born. It’s a mouthful, I know, but totally worth it!

Of course, with most vegan creamy desserts, the base of these is made up of CASHEWS. Soaked cashews to be exact. You soak them overnight, blend them up and it’s so lusciously creamy, perfectly sweet, slightly tangy and just the perfect vegan filling! The blueberries add a pop of color and sweet flavor as well.

Vegan cheesecake bars with blueberries

Not to mention, it has the BEST vegan cookie crust! I used Emmy’s Organics Coconut Cookies. They were kind enough to send me some after I raved about them on my Instagram stories! I used the Vanilla Bean flavor for this particular recipe. Combining the cookies, oats, unsweetened coconut flakes and of course, coconut oil to make sure it all binds together. It has such a subtle yummy coconut flavor. The perfect easy, teeth sinkable crust! Okay, enough talking, let’s get into how to make these!

Ingredients You Need for Vegan Blueberry Coconut Cheesecake Bars:

  • raw salted (or un-salted) cashews
  • juice of an entire lemon
  • maple syrup
  • coconut milk (the cream on top)
  • coconut oil
  • frozen blueberries
  • emmy’s organic vanilla bean coconut cookies
  • old fashioned rolled oats
  • unsweetened coconut flakes

How to Make Vegan Blueberry Coconut Cheesecake Bars:

It’s pretty vital that you soak your cashews overnight. To do this, simply add 1.5 cups of raw cashews to a bowl and cover them with water. I left them out at room temperature. The next morning, I kept the cashews set aside and started with the crust.

vegan crust filling in food processor

To a food processor, add about 6 of Emmy’s cookies along with the oats, shredded unsweetened coconut flakes and coconut oil. Pulse it together until it’s incorporated together into a sort of “dough”. Here’s a photo for reference:

vegan crust dough in food processor

Next, line an 8×8 baking pan with parchment paper. To the pan, add the crust and firmly press it down to form a crust, making sure it’s even on all sides.

vegan cookie crust pressed down in pan

Set this in the freezer to firm up while you make the filling.

Take the soaked cashews, drain them and rinse them thoroughly. Add them to a high powered blender along with the melted coconut oil, maple syrup, lemon juice and the coconut cream/milk. BTW, when I say coconut cream, I’m referring to the thick “cream” that usually resides on top of the coconut milk. It’s best to use this in the recipe, however, there are times when it gets room temperature that it all comes together to form a more liquidy “milk”. It’s fine to use that if that has happened!

Blend this until it’s super thick and creamy! Should look something like this:

vegan cheesecake filling in blender

YES PLEASE. Okay, so now, add this to the top of the crust. Make pretty swirls and then add blueberries on top if you’d like.

vegan cheesecake swirl

frozen vegan cheesecake bars with blueberries

Put in the freezer for at least 6 hours to set. I let mine set overnight and they worked perfectly! I let mine set out for about an hour at room temperature to let them “un-freeze” so they would be more easily consumable.

stacked Vegan Blueberry Coconut Cheesecake Bars

Thus it all results in the most yummy Vegan Blueberry Coconut Cheesecake Bars. Creamy, tangy, 100% dairy free and delicious. ENJOY!

Btw: do you guys like vegan recipes? Let me know if you’d like me to do more! I’m always up for trying new things! 🙂

Did you enjoy this recipe? Here are a few more you might like:

Vegan Orange Spice Muffins 

Fudgy Brownie Cookies

Dark Chocolate Truffle Brownies

Chickpea Flour Chocolate Chunk Cookies

Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie

Disclaimer: Emmy’s Organics gifted me the Vanilla Bean Coconut Cookies. However, all opinions are my own and I genuinely love their products! Thank you for continuing to support brands that I love here at Our Balanced Bowl!

5 from 4 votes
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Vegan Blueberry Coconut Cheesecake Bars

These Vegan Blueberry Coconut Cheesecake Bars are 100% dairy free, naturally sweetened, deliciously creamy and the perfect Summer dessert! 

Course Dessert
Cuisine American
Keyword vegan blueberry coconut cheesecake bars, vegan cheesecake
Prep Time 10 minutes
Cook Time 10 minutes
Setting Time 6 hours
Total Time 20 minutes
Servings 9 people
Author Haylie

Ingredients

Vegan Cookie Crust

  • 6 Emmy's Organic Vanilla Bean Coconut Cookies
  • 1/3 cup melted coconut oil
  • 1 cup old fashioned rolled oats
  • 1/2 cup unsweetened shredded coconut flakes
  • 1/4 tsp salt

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

Instructions

  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!

10 comments / Add your comment below


  1. I’ve cut back on dairy, so I’m all over cashews these days! The texture of these bars is amazing. I would never say they were not actually cheesecake. To be honest, I’ve been drooling over these bar since I saw them on Facebook the other day! Can’t wait to make them!

    1. Awww! You’re so sweet, Leanne! Yes – it’s amazing what cashews can do!! They truly mimic the texture and taste of the cream cheese – how?!? I don’t know…but I’m not mad about it LOL! 🙂


  2. Hubby and I eat a lot of vegan and vegetarian meals too. Though, we do enjoy other non vegan and veggie meals too. All about balance, right 😉 ?? These cheesecake bars look super duper creamy, Haylie. Wish I could grab one right from my screen. There’s no going wrong with blueberry and coconut. YUM!!


  3. Hubby and I lean more toward a Mediterranean diet, with veggies being the star of the show, but truly – it’s all about balance. These cheesecake bars will fit into our diet beautifully! Blueberry and coconut are a special treat, together!!

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