Table of Contents
Introduction
Vegan Blueberry Cheesecake Bars without baking! Simply put it together, place it in the freezer, and enjoy without having to turn on the oven and heat up the house. These vegan blueberry cheesecake bars have a date-pecan crust, a filling made of coconut cream and cashews, and a blueberry swirl on top. They are very delicious, gluten-free, and require no baking. In addition to being really smitten with the blueberry swirl, I adore how nutritious and delectable this recipe is. It is crafted with natural, healthy ingredients and is brimming with good fats from cashews, coconut, and pecans. These bars are naturally sweetened without being overly sweet, raw, vegan, and gluten-free. Additionally, they are so thick and creamy that I bet nobody will even notice that they are dairy-free!
Why You Must Prepare This Dish
Everyone will adore this cool, refreshing treat because it is ideal for the summer. Made with natural, healthful nutrients that won’t make you feel bad. It is dairy-free, dairy-free, gluten-free, vegan, and free of refined sugar. For the majority of diet types, these bars make the ideal dessert or snack.
Ingredients
Shredded unsweetened coconut :- This flavorful ingredient gives the crust a huge boost! Make sure to choose unsweetened coconut because the dates already have enough sweetness.
Chopped Pecans :- I’ve tested this crust with cashews and almonds as well, and both worked well. I enjoy the slightly sweet flavor of pecans in it.
Dates :- Due of their stickiness, dates give the crust flavor and aid in keeping it together. Dates can be purchased already pitted or you can pit them yourself (it’s quite simple). Near the bananas in the produce department of the majority of supermarkets, you may find Natural Delights.
Sea salt :- A pinch of sea salt to bring all of the flavors together.
fillings
Raw Cashews :– The mild flavor and rich texture of raw cashews make them the ideal cream cheese alternative. To hydrate the cashews and make them soft and malleable, make sure to soak them in water for at least 4 hours or boil them for 10 minutes. Once combined, this will contribute to a particularly smooth cheesecake-like texture.
Coconut Cream :– We are only removing the cream portion of the can—not the liquid! The filling’s creamy, rich texture is a result of the fat level. A can of full-fat coconut milk or simply the cream portion from a can of canned coconut cream should be used.
Maple Syrup :– The creamy filling is the ideal vehicle for this natural sweetness. Make sure you choose pure maple syrup rather than pancake syrup, which contains corn syrup and a significant amount of additional sugar.
Coconut Oil :– Utilise coconut oil solid. I enjoy coconut oil that is extra virgin. Although I’ve bought products from a variety of manufacturers in the past, my favorite is Nutiva organic extra virgin coconut oil.
Fresh Lemon Juice :– Lemon juice contributes to the cheesecake’s crucial and well-known “tang” that is provided by cream cheese.
Vanilla Extract :– A flavor enhancer.
Blueberry Compote
When heated and combined with blueberries, maple syrup, and lemon juice, this tart, fresh compote perfectly complements the bars. Additionally, it offers such a striking splash of color! The compote can be made with either fresh or frozen blueberries.
How to Make
Make the crust :– In a food processor, combine dates, pecans, coconut, and salt to make the crust. Spread the mixture into the bottom of an 8-by-8-inch pan that has been lined with parchment paper once it has been combined to form a sticky paste. To set, place in the freezer.
Make the filling :– In a high-speed blender or food processor, combine the soaked cashews, coconut cream, maple syrup, coconut oil, lemon juice, and vanilla. Blend until smooth. Using a spoon or spatula, pour the filling over the crust, making sure it is even and smooth.
Make the blueberry compote :– In a small saucepan, combine blueberries, maple syrup, and lemon juice. Cook for 7-8 minutes on medium heat, stirring periodically, or until thickened.
Combine filling and blueberry compote :– Add spoonfuls of compote to the cheesecake layer and stir with a knife or chopsticks.
Freeze and serve :– Pan should be placed in the freezer to set for at least 4 hours and preferably overnight. Take out of the freezer five to ten minutes before eating. Slice into bars, then serve. Any leftovers should be put back in the freezer.
How to Serve
When it’s time to serve, remove the pan from the freezer and let it out for 5–10 minutes to allow it to soften a little bit. Square it up and enjoy!
It’s important to remember that these bars will become softer and more pudding-like the longer they set out. It won’t be as solid, but it will still taste fantastic.
Tips For Success
Use raw, unsalted cashews :– Always remember to use raw unsalted cashews for this recipe. Roasted and/or salted cashews will lower the flavor.
Don’t forget to soak the cashews :– soak the cashews in water for at least 6 hours or overnight will help to soften the cashews and make them easier to blend, ensuring you end up with creamy paste.
Use full-fat coconut milk :– This recipe will not work with light coconut milk, The fat is important in giving the bars a creamy, rich texture.
Soak dates :– fresh dates are usually soft and give easily when squished. If your dates are older or just seem dry and hard, you may want to soak them before using. Simply place them in a bowl of warm water for 10-15 minutes to soften and rehydrate them. Drain well and pat dry before using.
Make sure bars are stored in the freezer otherwise you’ll end up with vegan blueberry cheesecake pudding.