Blueberry Cheesecake Bars (Vegan)

This recipe is absolutely delicious! I've only tried it with blueberries, but feel free to replace the blueberries with 1/2 cup of your favorite fruit. Next time, I'm thinking strawberry! Instead of using my recipe for the crust (which does take extra time) you could definitely use 3 cups of Purely Elizabeth Blueberry Hemp Ancient Grain Granola, and add 1/3 cup of melted coconut oil when you blend to form the crust layer. I prefer my crust (obviously) because it has dates instead of coconut sugar, which is just a personal preference of mine. Regardless, this recipe is an absolute dream! I


For the crust:

  • 1 cup old fashioned oats (I used Bob's Red Mills Old Fashioned Gluten Free Oats)
  • 1 cup raw chopped walnuts 
  • 1/4 cup finely shredded coconut 
  • 1/4 cup dried blueberries
  • 1/4 cup chia seeds
  • 1 tablespoon melted coconut oil 
  • Dash of sea salt
  • 1/3 cup melted coconut oil (keep aside)
  • 1/2 cup pitted medjool dates (keep aside)

For the cheesecake layer:

  • 2 cup raw cashews
  • 1/3 cup melted coconut oil
  • 1/2 cup fresh blueberries
  • Juice of 1 lemon


  1. Preheat oven to 325F
  2. In a large mixing bowl, combine all ingredients for the crust layer a on a baking sheet and mix until well combined. Make sure you leave out the coconut oil and dates (that will be added in after you bake)
  3. Pour onto baking tray and bake for 25-30 minutes (shake the tray after 15 minutes or so to mix) Then, let cool for 15 minutes. 
  4. In a food processor or high speed blender, combine crust layer with melted coconut oil and dates that you left aside. Pulse until well combined.
  5. Spread and press firmly onto an 8x8 pan covered in parchment paper.
  6. Let sit in the freezer for 30 minutes while you work on the cheesecake layer.
  7. Add cashews, melted coconut oil, blueberries, and lemon juice to a food processor or high speed blender.
  8. Remove crust from freezer, and spread the cheesecake layer on top. It may be easiest to use your hands!
  9. Top with whatever you like! I sprinkled shredded coconut on top. Fresh fruit, chopped nuts, chocolate chips would also be delicious!
  10. Place back in the freezer for 1 hour before cutting into squares. 
  11. Store in an airtight container in the freezer for up to 1 month!

As always, be sure to snap a picture of your batch and share it on Instagram! You can find me @lexiborr !