Blueberry+Vanilla Cheesecake Squares (No Bake, Paleo/Keto)

Summer is here!!! ☀️ Well at least it made an appearance in Seattle for a hot minute. Who knows when it will return. 😂

Living in a top-floor apartment with no AC, I am not about to turn my oven on when it’s 80+ degrees outside. But sometimes a girl still needs dessert! That’s where these no-bake, dairy-free cheesecake bars come in clutch.

The crust layer is easy-peasy, and the cheesecake layer is so smooth and creamy, not to mention pretty!! It’s naturally flavored and colored with freeze-dried blueberries. You could substitute with another freeze-dried fruit like strawberry or raspberry if you prefer.

Also relevant to mention: These bars taste really darn good! I’m not going to tell you they taste *exactly* like a blueberry cheesecake you’d get from the Cheesecake Factory, but they are really really good. I love the texture and they are perfect right out of the fridge. They would make an amazing dessert for a summer barbecue, especially if you have any gluten-free, dairy-free, or vegan friends coming over.

Just a heads up — You do need to prepare a little bit ahead to make this recipe, but it’s a very low maintenance step. Just soak your cashews in a bowl of hot water a couple hours before you’re ready the make the cheesecake bars.

Lastly, you’ll need a high-powered blender for this recipe. I recently spent my government stimulus check on a Vitamix, and let’s just say… #bestdecisionever.

Are you ready?? Let’s go!!

Print Recipe

5 from 1 vote

Blueberry + Vanilla Cheesecake Bars (No Bake, Paleo/Keto)

Course: Dessert

Author: Katy

Ingredients

Crust

• 1 cup (112 g) coconut flour
• 1/2 cup refined coconut oil melted
• 1/4 cup liquid maple sweetener**
• 1 tsp vanilla extract
• 1/4 tsp salt

Cheesecake

• 2 cups (300g) raw cashews soaked in hot water for at least one hour
• 1/2 cup coconut cream or coconut milk from the can*
• 1/4 cup refined coconut oil melted
• 1/4 cup liquid maple sweetener**
• 2 Tb lemon juice
• 1 Tb vanilla extract
• 1/3 cup freeze dried blueberries

Instructions

• Soak your cashews, either in hot water for at least 2 hours, or cold water for 8 hours.
• Prepare a 8×8 or 9×9 pan with a parchment sling.
• Mix all crust ingredients together in a bowl until well combined, and then press evenly into the bottom of the pan.
• Combine all cheesecake ingredients EXCEPT THE BLUEBERRIES in a high-powered blender. Pulse and hold until smooth. Scrape down the sides and re-blend as needed. Taste for sweetness/tanginess and add additional sweetener/lemon juice to taste.
• Pour about 1/2 to 2/3 of the cheesecake batter (just eyeball it!) into the pan and spread evenly with a spatula. Place in the freezer until firm.
• Add the freeze-dried blueberries to the remaining batter and pulse again until you've got that pretty purple color.
• One the first layer of cheesecake is solid, add the blueberry layer and spread until even.
• Place the pan in the refrigerator until set.
• Remove the cheesecake from the pan by lifting out the parchment sling. Cut into squares and FACEPLANT! Store in the fridge.

Notes

*If your coconut cream/milk is solid, place in a warm water bath for 10 minutes.  Shake can to combine before opening.

**Maple syrup for paleo or Lakanto brand maple sweetener for keto

I purchased all my pantry ingredients for this recipe from Thrive Market. I can’t say enough good things about this online grocer! Their prices are very fair (even with the membership factored in) and their customer service is fantastic. This link will get you 25% off your first order!

I’d love to know if you try this recipe! Let me know in the comments below.

Happy eating,

💚 Katy

Recipe adapted from this Blueberry Cheesecake .