No Bake Lemon Blueberry Cheesecake Bars

No Bake Lemon Blueberry Cheesecake Bars

9 servings
No Bake Lemon Blueberry Cheesecake Bars made with fresh lemon juice, a delicious blueberry jam, and the best shortbread cookie crust. Naturally sweetened with maple syrup and dates, these bars are a healthier version of your favorite treat.

Ingredients

  • pitted dates
    6
  • cashews
    ¾ c
  • almond flour
    1 c
  • cinnamon
    ¼ tsp
  • vanilla extract
    1 tsp
  • maple syrup
    2 tbsp
  • sea salt
    ¼ tsp
  • fresh blueberries
    2 c
  • cinnamon
    ¼ tsp
  • arrowroot starch
    2 tsp
  • lemon juice
    2 tbsp
  • vanilla extract
    1 tsp
  • maple syrup
    ¼ c
  • whole cashews
    2 c
  • full fat coconut milk
    ¼ c
  • lemon juice
    ¼ c
  • maple syrup
    ⅓ c
  • vanilla extract
    1 tsp
  • coconut oil
    2 tbsp

Directions

  1. 1

    Soak 2 cups of cashews in water overnight for the cheesecake filling.

  2. 2

    Combine the blueberries, maple syrup, cinnamon, and vanilla extract over medium-high heat. Use a wooden spoon or potato masher to mash the blueberries and break them down. Bring the blueberry mixture to a boil and then lower the heat and let simmer for 10-12 minutes while constantly stirring. When the blueberries have all burst and the jam has turned a dark purple color, whisk the lemon juice and arrowroot starch in a small bowl to make a slurry. Next, turn off the heat and pour the slurry mixture into the blueberries. Stir until the blueberries have thickened into a jam like consistency.

  3. 3

    Add the crust ingredients (1st 7 ingredients) to a food processor and pulse until a sticky dough forms. Press the dough into an 8×8 baking pan lined with parchment paper. Put the crust in the fridge or freezer while you prepare the cheesecake filling.

  4. 4

    Add the soaked cashews, lemon juice, maple syrup, coconut oil, coconut milk, and vanilla extract to your food process or high powered blender. Blend the filling until silky smooth and creamy.

  5. 5

    Transfer the filling to a mixing bowl and add the cooled blueberry jam. Gently fold the jam into the filling. Give the filling a taste and adjust the level of sweet or tart to your taste.

  6. 6

    Pour the cheesecake filling over the prepared crust. Freeze the cheesecake bars overnight or until completely solid.

  7. 7

    When you are ready to serve, remove the cheesecake bars from the freezer and let sit on the counter for around 10 minutes to slightly soften. Use a sharp knife to slice the bars into 9 or 16 pieces. Serve and enjoy!

No Bake Lemon Blueberry Cheesecake Bars

No Bake Lemon Blueberry Cheesecake Bars

480 min9 servings247 cal

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About this Recipe

Craving a delightful dessert that’s both vibrant and refreshingly light, all without turning on your oven? These No Bake Lemon Blueberry Cheesecake Bars are your perfect answer, delivering a healthier version of a favorite treat with bright, authentic flavors.

What makes these bars truly special is the thoughtful combination of a naturally sweetened shortbread cookie crust, a luscious lemon-infused cashew cream, and a burst of homemade blueberry goodness. By harnessing the power of wholesome ingredients like cashews, dates, and maple syrup, this recipe achieves an incredibly creamy, satisfying texture and rich taste that rivals traditional baked cheesecakes, all without any dairy or refined sugar.

Prepare for a delightful sensory experience: a zesty lemon tang perfectly balanced by the sweet, slightly tart notes of fresh blueberries, all resting on a subtly spiced, tender shortbread crust. Each bite offers a luxuriously smooth, melt-in-your-mouth texture from the cashew-based filling, beautifully contrasted by the soft, jammy blueberry layer. While these bars require no baking, they do need ample time—about 8 hours—to chill and fully set, ensuring they achieve their perfect sliceable consistency. This makes them an ideal make-ahead dessert, ready to impress when you are. Plus, with just 247 calories per serving, you can enjoy this indulgent-tasting treat guilt-free.

This recipe is naturally vegan and naturally sweetened with maple syrup and dates, making it a wonderful option for those seeking a plant-based or refined sugar-free dessert. If you prefer a less intense lemon flavor, you can slightly reduce the lemon juice in the cashew cream layer.

These elegant bars are perfect for a refreshing summer dessert, a sophisticated potluck contribution, or a vibrant finish to any meal. Serve them well-chilled to best appreciate their creamy texture and bright, layered flavors.

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