Vegan Blueberry Cheesecake Bars

These delicious and refreshing no-bake Vegan Blueberry Cheesecake Bars are perfect for the warm weather months! So easy to make, gluten free + dairy free!

Prep: 10 minsCook: 3 hoursTotal: 3 hours 10 mins


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


  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 bars!
  13. Store in the fridge 🙂
© The Toasted Pine Nut