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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!

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

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 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