Blueberry Bliss Cheesecake Bars
Photo Credit: Aaron Colussi

Blueberry Bliss Cheesecake Bars

This vegan dessert features creamy layers of blueberry and vanilla “cheesecake” atop a naturally sweet crust of Medjool dates, pecans and slightly salty roasted almonds. Topped with fresh blueberries and coconut shreds. 

By Meghan Shookman

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Blueberry Bliss Cheesecake Bars

Blueberry Bliss Cheesecake Bars

THIS VEGAN DESSERT FEATURES CREAMY LAYERS OF BLUEBERRY AND VANILLA “CHEESECAKE” ATOP A NATURALLY SWEET CRUST OF MEDJOOL DATES, PECANS AND SLIGHTLY SALTY ROASTED ALMONDS. TOPPED WITH FRESH BLUEBERRIES AND COCONUT SHREDS.
Course: Dessert
Keyword: blueberry, cheesecake, cheesecake bars, coconut, coconut milk, dates, plant-based, plant-based dessert, spring 2019, vegan, vegan dessert, vegan recipe contest, vegetarian
Servings: 12
Calories: 474kcal
Author: Meghan Shookman

Ingredients

  • 1 cup coconut milk from 2 cans Simple Truth coconut milk, divided
  • 1½ cups pitted Medjool dates
  • 1 cup Simple Truth sea salt roasted almonds
  • 1 cup toasted pecan pieces
  • 1 cup raw cashews; soaked overnight and drained, divided
  • 4 tablespoons Simple Truth maple syrup, divided
  • 1 teaspoon Simple Truth Madagascar vanilla extract, divided
  • 1 cup desiccated coconut shreds, divided
  • ½ cup Simple Truth frozen blueberries

Instructions

  • Place both cans of coconut milk in the fridge the night before making the cheesecake.
  • To make crust, add dates, almonds and pecans to a food processor; pulse until ingredients clump together in a crust-like consistency. Transfer to an 8×8-inch loaf pan, and press until uniform and flat. Place in freezer.
  • To make vanilla layer, add ½ cup of soaked cashews to food processor. Pulse until a smooth paste is formed. Add ½ cup coconut milk (from can placed in the fridge; scoop the cream from the top, and use the liquid), 2 tablespoons maple syrup, ½ teaspoon vanilla and ½ cup desiccated coconut. Process another 15-20 seconds.
  • Pull loaf pan from freezer, and layer vanilla cheesecake on top of crust. Return pan to freezer; allow 2 hours for vanilla layer to set.
  • To make blueberry layer, add ½ cup soaked cashews to food processor. Pulse until a smooth paste is formed. Add ½ cup coconut milk (from can placed in the fridge; scoop the cream from the top, and use the liquid), 2 tablespoons maple syrup, ½ teaspoon vanilla, ½ cup of desiccated coconut and ½ cup frozen blueberries. Pulse again another 15-20 seconds.
  • Pull pan out of freezer, and layer blueberry cheesecake on top of frozen vanilla layer. Garnish top with additional blueberries and coconut shreds, if desired. Allow to freeze 2 hours.
  • Remove from freezer, and allow to thaw 20–30 minutes. Slice into bars.

Notes

More than 500 readers submitted entries for the debut Live Naturally/Vegan Fusion vegan-recipe contest. This delicious, plant-based creation was among the 21 that rose to the top.

Nutrition

Calories: 474kcal | Carbohydrates: 45g | Protein: 9g | Fat: 32g | Sodium: 8mg | Fiber: 7g | Sugar: 30g
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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