Check out my new cookbook

The Toasted Pine Nut

fun. flavorful. feel-good recipes.

Home Recipes Desserts No Bake
Leave a Review

Vibrant Vegan Blueberry Cheesecake Bars (with an almond flour crust)

3 hrs 10 mins
GF Gluten-Free DF Dairy-Free V Vegan VG Vegetarian EF Egg-Free
by:
June 23, 2017 (Updated: June 22, 2025)
Jump to Recipe
Leave a Comment

This post may contain affiliate links. Please read our disclosure policy.

This is an overhead vertical image of a deep purple bar stacked on other bars beneath it. The bar has frozen, frosted blueberries and blackberries on top of it. The bars sit on a white surface.
No-bake vegan blueberry cheesecake bars are a sweet and simple dessert. Their nut crust and creamy cashew, blueberry filling is divine!

This week we went to a blueberry farm with my mom and kids. We are officially STOCKED on blueberries. I mean, we have pints on pints of blueberries.

Since I’m always happy to make blueberry recipes (like these 25-Min Lemon Blueberry Sheet Pan Pancakes (made with almond flour) and these 25-Min Sweet Mini Blueberry Muffins (Made with Almond Flour)) I knew a delicious no bake vegan blueberry cheesecake was for sure in the cards.

This is an overhead horizontal image of deep purple bars lined up vertically from top to bottom of the image. The bars have frozen, frosted blueberries and blackberries on top of it. The bars sit on a white surface.

That pecan + almond flour crust!

It’s delicious. It’s simple. The crust only uses three ingredients. You chop them up in a food processor until you get a sandy mixture that holds together when you press it between your fingers. It’ll take everything in you to not just eat the crumbly crust straight from the food processor. It’s so delicious.

Vegan Blueberry Cheesecake Bars

How to Make Vegan Blueberry Cheesecake

Step 1: Make the crust

This is an overhead horizontal image of a food processor with pecans and blanched almond flour in it. The food processor sits on a white wood surface.
Place the crust ingredients in a food processor and combine.
This is an overhead horizontal image of a food processor with pecans and frozen blueberries in it. To the right of the food processor is a bread pan lined with parchment paper and a nutty crust pressed into the bottom of it. The food processor and pan sit on a white wood surface.
Press into the bottom of a bread pan lined with parchment paper.

First, in your food processor combine the pecans and almond flour. Process until all chopped up and mealy. Add the agave nectar and process again until it sticks together when you press it with your fingers.

Press the nut crust into the bottom of your pan. I lined my bread pan with a wide strip of parchment paper and pressed it into the bottom.

I didn’t bother cleaning out my food processor, but you’re welcome to rinse it if you like.

Step 2: Make the vegan blueberry cheesecake

This is an overhead horizontal image of a food processor with a vibrant deep purple mixture in it. The mixture almost looks like a smooth. The food processor sits on a white wood surface.
Blend the cheesecake ingredients in the food processor.
This is an overhead horizontal image of a silver bread pan lined with parchment paper. In the bread pan is a deep purple mixture topped with blueberries and blackberries. The pan sits on a white surface.
Place on top of the crust and top with fresh berries.

Add the cashews, berries, almond milk, vanilla, agave nectar, and lime juice. Process until nice and creamy and combined. The cashews and this cheesecake mixture is creamiest when you soak the cashews the night before. Although, I’ve made this without soaking that cashews and it turns out just fine!

Process until the cheesecake mixture is completely creamy and beautiful looking.

Pour the purpley-blue goodness into your pan on top of the nutty crust. Top with additional berries and place in the freezer on a flat surface.

Step 3: Freeze your vegan blueberry cheesecake to set!

This is a horizontal image of deep purple bars with a bottom crust and topped with frozen blueberries and blackberries. The bars are lines in a loaf form but cut into slices. The bars sit on a white surface.

Freeze for 3+ hours. Remove from the freezer and pull the parchment paper to help remove it from the pan. Place on a cutting board and cut into bars! Store in the fridge 🙂

Different Shape?

Sure! Try a round cake pan or tart shape! Mini muffins? Absolutely! There’s no rule here that these have to be bars. Have fun and shape these to whatever occasion suits you!

Best way to store leftover vegan blueberry cheesecake?

In the fridge or freezer. The fridge will allow the cheesecake bars to soften a bit and allow them to stay good for just about 1 week. The freezer will keep the cheesecake bars solid for and good for up to three months!

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

This is an overhead vertical image of a deep purple bar stacked on other bars beneath it. The bar has frozen, frosted blueberries and blackberries on top of it. The bars sit on a white surface. Recipe
GF Gluten-Free DF Dairy-Free V Vegan VG Vegetarian EF Egg-Free

Vibrant Vegan Blueberry Cheesecake Bars (with a pecan + almond flour crust)

No-bake vegan blueberry cheesecake bars are a sweet and simple dessert. Their nut crust and creamy cashew, blueberry filling is divine!

Recipe by:
5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
Prep: 10 minsCook: 3 hoursTotal: 3 hours 10 mins
Print recipe Rate recipe Pin Save recipe
Servings: serves 6

Ingredients

Crust:

  • 1 cup raw pecans
  • 1/2 cup blanched almond flour
  • 3 tablespoons agave nectar

Cheesecake:

  • 1 cup raw cashews, soaked overnight (drained and rinsed)
  • 2 cups frozen blueberries
  • 1/2 cup unsweetened vanilla almond milk or oat milk
  • 1/4 teaspoon vanilla extract
  • 3 tablespoons agave nectar
  • 1 lime, juiced

Instructions

  1. In your food processor combine the pecans and almond flour.
  2. Process until all chopped up and mealy.
  3. Add the agave nectar and process again until it sticks together when you press it with your fingers.
  4. Line a bread pan with a strip of parchment paper.
  5. Press the nut crust into the bottom of your pan.
  6. In the same food processor, add the cashews, berries, almond milk, vanilla, agave nectar, and lime juice.
  7. Process until creamy and combined and beautiful.
  8. Pour the purpley-blue goodness into your pan on top of the nutty crust.
  9. Top with additional berries and place in the freezer on a flat surface.
  10. Freeze for 3+ hours.
  11. Remove from the freezer and pull the parchment paper to help remove it from the pan.
  12. Place on a cutting board and cut into 6 bars!
  13. Store in the fridge 🙂

Nutrition Info:

  • Serving Size: 1 bar
  • Calories: 426
  • Sugar: 21.6g
  • Sodium: 560mg
  • Fat: 29.6g
  • Saturated Fat: 2.8g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 33.2g
  • Fiber: 5.5g
  • Protein: 8.7g
  • Cholesterol: 0mg
© The Toasted Pine Nut

Enjoy!! xo

This is an overhead vertical image of a deep purple bar stacked on other bars beneath it. The bar has frozen, frosted blueberries and blackberries on top of it. The bars sit on a white surface. Text overlay reads "blueberry cheesecake bars no-bake vegan"

overhead image of a gluten free sprinkle cookie with a bite taken out on a white counter

Never miss a recipe!

Join our pine nut family and get recipes delivered right to your inbox.

Join now!

Reader Interactions

Leave a Comment & Rate this Recipe

If you love this recipe it would mean SO MUCH to me if you give it a star rating and leave a comment about it. Not only do I love basking in the glory of your recipe love, but (perhaps more importantly 😋) it helps other readers find my recipes online. Thanks so much for your feedback!!

Have a question? Submit your question or comment below. Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  1. AvatarWhitney says

    Is this the same recipe as Vegan Strawberry Cheesecake you posted on IG? If so, i am going to sub strawberries instead of blueberries 🙂

    Reply

    • Lindsay says

      Hi whitney! Yep! It’s the same, just use strawberries and lemon instead of the blueberries and lime 🙂 enjoy!! xo

      Reply

      • AvatarWhitney says

        Thank you so much! I have some lemons and frozen strawberries on hand. I’ll be definitely making it this weekend. Will have to cut the recipe in half though, since my food processor is pretty small.

        Reply

  2. AvatarBrittany says

    Hi Lindsay! This looks so yummy!
    Sadly I am allergic to cashews, could the cashews be replaced with a different kind of nut?
    (I’m just allergic to cashews).
    Thanks! Just found your blog, and I am so excited to try all your delicious recipes!

    Reply

    • Lindsay says

      Hmm, you can probably use any other nut. Macadamia nuts might give it a similar creaminess to the cashews. Other nuts might be a bit granular, but I guess that depends on your food processor/ blender too. You could also use coconut cream which would be SO yummy! Let me know how you make out and if you experiment at all! xo

      Reply

  3. AvatarCasey the College Celiac says

    Just when I thought blueberries couldn’t get any more addicting! Perfect use for all the cheap berries this summer!

    Reply

    • Lindsay says

      LOVE berry season!!!

      Reply

  4. Cathleen @ A Taste of Madness says

    These look perfect! Totally magical unicorny 😉

    Reply

    • Lindsay says

      yay!! Need more unicorn things in my life!! xo

      Reply

  5. Allie | Feed Me Simply says

    These look AMAZING and I’m totally making them for the 4th! Thanks for the beautiful recipe 🙂

    Reply

    • Lindsay says

      Yay!! Can’t wait to hear how you like them!! xo

      Reply