Vegan Blueberry Cheesecake Bars
Guys this recipe is definitely one of my all time favourites!! It’s so so good and I’ll definitely be making more of these in the future! The ingredients and simple and it’s so easy to make! One of my favourite fruits to bake with is blueberries because they remind my of summer - my fav!!
Vegan Blueberry Cheesecake Bars
Healthy Num Num | Michelle
- prep time: 20 min
- freeze time: 60 min
- total time: 80 min
Makes 14-16 squares
Ingredients:
For the base:
- 1 1/2 cups cashews
- 1 1/2 cups medjool dates
- 1 teaspoon vanilla
- Pinch of sea salt
For the filling:
- 2 cups soaked cashews
- 1/3 cup coconut cream (the thick part of a can)
- 1 teaspoon vanilla
- Juice from 2 medium lemons (about 1/4 cup)
- 1/4 cup maple syrup
- 1 cup frozen blueberries
For the blueberry drizzle (optional):
- 1/2 cup frozen blueberries
- 1 teaspoon vanilla
- 2 teaspoon cornstarch
- 1 tablespoon water
Instructions:
Start by making the blueberries drizzle (optional) so it has time to cool. Combine the water and the cornstarch together in a small bowl until combined. Mix all of the ingredients together in a saucepan over medium heat and mix for 4-5 min. Strain the blueberry mix so you are left with the juice. Let cool.
Start by combining all the base ingredients together in a food processor until combined. Press into a parchment lined 8x8 pan. Place in the freezer while you make the filling.
Next, blend all of the filling ingredients together except for the blueberries.
Spoon half of the filling into a separate bowl. Add in the blueberries to the food processor along with the other filling half and blend. Pour the blueberry filling over top the base. Then, pour over the reserved white filling on top.
Swirl the blueberry drizzle on top and place in the freezer until hard!
Make sure to follow and tag me on Instagram @healthynumnumblog if you make this recipe!
