Description
These No-Bake Blueberry Cheesecake Bars are a delightful combination of creamy, tangy cheesecake filling on a buttery biscuit crust, topped with a luscious blueberry curd. Perfect for a refreshing dessert!
Ingredients
Make-Ahead
- 1 batch blueberry curd
Crust
- 140 g (1⅔ cups) ginger nut or digestive biscuits vegan graham crackers,*see note 1 for GF option
- ½ teaspoon sea salt
- 45 g (3½ tbsp) vegan butter (block-style)
Filling
- 150 g (1 cup + 2tbsp) cashews soaked *see note 2
- 200 g (7 oz) vegan cream cheese
- 80 g (⅓ cup) vegan Greek-style yogurt or vegan Skyr *see note 3
- 30 g (7½ tsp) coconut oil
- 2 tablespoons agave syrup or maple syrup
- 1 tablespoon lemon juice freshly squeezed
- 1 teaspoon vanilla bean paste or vanilla extract
- ¼ teaspoon ground cinnamon
Instructions
- Prepare: Make the blueberry curd up to 2 days ahead and refrigerate until ready to use. Pre-soak the cashews as per the recipe notes. Line the base and sides of a 9″ loaf pan with parchment paper.
- Make the crust: Add the cookies and salt to a food processor and blitz for a minute or so until finely ground. Add the butter and blend again until the mixture sticks together between your fingers. Press the crust into the base of the pan and smooth it down with your fingers or using a spoon – make sure it is compact. Refrigerate while you make the filling.
- Make the filling: Add all of the filling ingredients to a high-speed blender and blitz until smooth and creamy without any lumps. Pour the filling into the pan and refrigerate for a minimum of 5 hours (or overnight) until set.
- Add the topping: Add the blueberry curd to a large bowl and very gently heat it over a double boiler while stirring so that it becomes a spreadable consistency – be careful not to overheat it as you don’t want it to melt the cheesecake. Add the curd on top of the set cheesecake, smoothing it out with the back of a spoon. Refrigerate for another 30 minutes to an hour before serving.
- Serving and storage: Once set, use a hot wet sharp knife to cut it into servings. They will keep for up to 5 days in a covered container in the fridge. They should keep well in a freezer-safe container for up to a month. To serve, simply defrost in the fridge overnight.
Notes
- Gluten-Free: To make them GF, go for gluten-free cookies or use a wholefood crust like in my lemon cheesecake bars.
- Soaked cashews: soak the cashews in water for 4 hours, rinse, and drain. You can also quick-soak your cashews by soaking them in boiled water for 30 minutes.
- Yogurt: Use thick coconut yogurt for a soy-free option.
- Prep Time: 30 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 15g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
