Description
Delight in these no-bake blueberry cheesecake bars featuring a crunchy ginger nut biscuit crust, a creamy vegan cashew and cream cheese filling, and a luscious homemade blueberry curd topping. Perfectly sweetened and chilled to set, these bars offer a refreshing dessert that requires no oven and is ideal for make-ahead indulgence.
Ingredients
Scale
Crust
- 140 g ginger nut or digestive biscuits (vegan graham crackers; see note 1 for gluten-free option)
- ½ teaspoon sea salt
- 45 g vegan block-style butter
Filling
- 150 g cashews (soaked; see note 2)
- 200 g vegan cream cheese
- 80 g vegan Greek-style yogurt or vegan Skyr (see note 3)
- 30 g coconut oil
- 2 tablespoons agave syrup or maple syrup
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon vanilla bean paste or vanilla extract
- ¼ teaspoon ground cinnamon
Topping
- 1 batch homemade blueberry curd (prepare up to 2 days ahead and refrigerate)
Instructions
- Prepare: Make the blueberry curd up to 2 days in advance and keep it refrigerated until use. Soak the cashews according to the recipe notes to soften them for blending. Line the base and sides of a 9″ loaf pan with parchment paper to ensure easy removal.
- Make the crust: Add the ginger nut biscuits and sea salt to a food processor. Blitz until the biscuits are finely ground. Add the vegan butter and blend again until the mixture holds together when pressed between fingers, indicating it’s ready to form the base.
- Form the crust: Press the crust mixture firmly and evenly into the base of the prepared loaf pan using your fingers or the back of a spoon. Make sure it’s compact to provide a sturdy foundation for the filling. Chill the crust in the refrigerator while preparing the filling.
- Make the filling: In a high-speed blender, combine the soaked cashews, vegan cream cheese, vegan Greek-style yogurt, coconut oil, agave syrup, lemon juice, vanilla bean paste, and ground cinnamon. Blend until the mixture is completely smooth and creamy with no lumps. Pour the filling over the chilled crust in the pan and refrigerate for at least 5 hours or preferably overnight to allow it to set fully.
- Add the topping: Place the blueberry curd into a large bowl and gently warm it using a double boiler, stirring continuously until it reaches a spreadable consistency. Do not overheat to prevent melting the cheesecake. Evenly spread the warm blueberry curd over the set cheesecake filling using the back of a spoon. Return the pan to the refrigerator and chill for an additional 30 minutes to 1 hour to allow the topping to set.
- Serve and store: To serve, remove the cheesecake bars from the pan using the parchment paper. Use a hot wet sharp knife to cut into 8 equal bars for clean slices. Store leftovers covered in the refrigerator for up to 5 days or freeze in a freezer-safe container for up to one month. To enjoy after freezing, thaw overnight in the fridge before serving.
Notes
- Note 1: For a gluten-free alternative, substitute the biscuits with gluten-free graham crackers or similar vegan gluten-free cookies.
- Note 2: Soak cashews in hot water for at least 2 hours or overnight to soften, which is essential for a smooth filling.
- Note 3: Vegan Greek-style yogurt or vegan Skyr helps achieve the tangy creaminess similar to traditional Greek yogurt.
