These irresistible no-bake blueberry cheesecake bars have it ALL. The proper ratio of crunchy crust, and creamy filling, all topped with flavorsome blueberry curd and recent blueberries.
The most recent version in a sequence of summer season desserts that may assist you take advantage of out of seasonal fruit and berries. What’s extra, the straightforward fruit curd topping will also be made with frozen blueberries, making this the right no-bake dessert all yr spherical!
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📖 Recipe Overview
- No-Bake – This fast & straightforward cheesecake comes collectively without having to activate the oven. This additionally makes for a extra forgiving recipe, as there isn’t any messing with a water batch or tough cooking occasions and temperatures.
- Small Batch Cheesecake – This recipe serves 6-8 folks, so it is implausible when you do not wish to make a whole cheesecake. That additionally means fewer components and saving some money!
- Vegan & GF Possibility – As at all times, this blueberry cheesecake is made completely with out eggs or dairy, and there is additionally an choice to make it gluten-free if wanted.
🧾 Elements Wanted
Here is every little thing you’ll want to seize to make do-it-yourself blueberry cheesecake bars:
Ingredient Notes
- Cashews– Soak them for at the least 4 hours earlier than mixing to assist soften them and for a creamy finish outcome. Should you’re quick on time don’t be concerned! Simply “quick-soak” the cashew nuts in boiling water for simply half-hour.
- Vegan Cream Cheese – Be happy to go for do-it-yourself vegan cream cheese or storebought. If utilizing a branded cream cheese I like to recommend VioLife because it has nice setting skills. This may be a difficulty with some mushy spreadable cream cheeses.
- Greek-Type Non-Dairy Yogurt – This modifications the sport with vegan cheesecake recipes and that is why I virtually at all times embody it within the ingredient listing. If you cannot get Greek-style vegan yogurt or Skyr, use coconut yogurt as a substitute or one other dairy-free yogurt that has a thick consistency.
- Agave Syrup – I take advantage of this for its impartial taste however you should use pure maple syrup as a substitute.
- Blueberry Curd – This curd takes these bars excessive. It provides much more taste to the dessert than merely including recent berries to the batter. It tastes like blueberry pie filling because it’s made utilizing vanilla-flavored non-dairy milk and a touch of lemon!
🥣 How To Make Blueberry Cheesecake Bars
These straightforward cheesecake bars come collectively in 3 levels; the curd, filling, and crust. Here is how it’s finished:
Step 1: Make the blueberry curd as much as 2 days forward and refrigerate till prepared to make use of. Pre-soak the cashews and line the bottom and sides of a 9″ loaf pan with parchment paper.
Step 2: Add the vegan cookies and sea salt to a meals processor and blitz for a minute or so till finely floor. Add the butter and mix once more till the combination sticks collectively between your fingers.
Step 3: Press the crust into the bottom of the pan and clean it down along with your fingers or utilizing a spoon. Make certain it’s compact. Refrigerate whilst you make the filling.
Step 4: Add all the cheesecake filling components to a high-speed blender. Blitz till clean and creamy with none lumps.
Step 5: Pour the vanilla cheesecake filling into the ready pan with the cheesecake crust. Refrigerate for at least 5 hours (or in a single day) till set.
Step 6: Gently heat the blueberry curd over a double boiler. This brings it again to a spreadable consistency. Watch out to not overheat it as you don’t need it to soften the cheesecake. Add the curd on prime of the set cheesecake and refrigerate for one more half-hour to an hour earlier than serving.
🫐 Variations
If you would like to tweak the looks, flavors, or adapt these cheesecake blueberry bars to your dietary wants, listed here are some concepts:
- Mini Blueberry Cheesecakes – If you would like completely portioned mini cheesecakes you can also make this recipe in a mini cheesecake pan or muffin pan. Should you’re utilizing the latter, you should definitely line the pan with muffin instances so you possibly can simply raise out the miniature cheesecakes as soon as set.
- Blueberry Lemon Cheesecake – Swap the vanilla filling for a extra zesty model filled with lemon juice and zest as featured in my lemon cheesecake bars.
- Graham Cracker Crust – You may simply swap out the cookies at a 1:1 ratio. Be aware that you’ll want a vegan-friendly model of graham crackers.
- Gluten-Free – To make them GF, use gluten-free cookies or go for a complete meals cheesecake crust like on this peach cheesecake.
💬 FAQs
When saved accurately, these blueberry cheesecake bars will hold within the fridge for about 4-5 days. Be sure you place them in a sealed container or wrap the container with plastic wrap to ensure its hermetic.
No-bake cheesecake is a good make-ahead dessert! At a minimal, it’ll want 5 hours within the fridge to set correctly. It is because the cheesecake filling components similar to non-dairy cream cheese and coconut oil solidify when chilled.
I like to recommend making ready the cake the day earlier than you propose on serving it in order that it will probably set within the fridge in a single day.
Sure, these blueberry vegan cheesecake bars may be frozen. I like to recommend slicing them into servings first. Then place them in an hermetic container separated by parchment paper so it is easy to seize one when the craving hits!
To defrost the bars, place them on a plate and refrigerate in a single day, or at room temperature for an hour.
🍰 Extra Cheesecake Bars
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Description
These straightforward no bake blueberry cheesecake bars are vegan, small-batch, and ideal for summer season. With layers of crunchy cookie crust, creamy vanilla dairy-free cream cheese filling, and fruity blueberry curd topping.
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Put together: Make the blueberry curd as much as 2 days forward and refrigerate till prepared to make use of. Pre-soak the cashews as per the recipe notes. Line the bottom and sides of a 9″ loaf pan with parchment paper.
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Make the crust: Add the cookies and salt to a meals processor and blitz for a minute or so till finely floor. Add the butter and mix once more till the combination sticks collectively between your fingers.
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Press the crust into the bottom of the pan and clean it down along with your fingers or utilizing a spoon – be certain it’s compact. Refrigerate whilst you make the filling.
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Make the filling: Add all the filling components to a high-speed blender and blitz till clean and creamy with none lumps. Pour the filling into the pan and refrigerate for at least 5 hours (or in a single day) till set.
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Add the topping: Add the blueberry curd to giant bowl and really gently warmth it over a double boiler while stirring in order that it turns into a spreadable consistency – watch out to not overheat it as you don’t need it to soften the cheesecake. Add the curd on prime of the set cheesecake, smoothing it out with the again of a spoon. Refrigerate for one more half-hour to an hour earlier than serving.
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Serving and storage: As soon as set, use a sizzling moist sharp knife to chop it into servings. They’ll hold for as much as 5 days in a coated container within the fridge. They need to hold nicely in a freezer-safe container for as much as a month. To serve, merely defrost within the fridge in a single day.
- Gluten-Free: To make them GF, go for gluten-free cookies or use a wholefood crust like in my lemon cheesecake bars.
- Soaked cashews: soak the cashews in water for 4 hours, rinse, and drain. You may as well quick-soak your cashews by soaking them in boiled water for half-hour.
- Yogurt: Use thick coconut yogurt for a soy-free choice.
Serving: 1slice | Energy: 474kcal | Carbohydrates: 48g | Protein: 9g | Fats: 31g | Saturated Fats: 11g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 6g | Trans Fats: 0.02g | Sodium: 341mg | Potassium: 210mg | Fiber: 4g | Sugar: 26g | Vitamin A: 615IU | Vitamin C: 9mg | Calcium: 96mg | Iron: 2mg
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