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There’s something truly magical about this No Bake Blueberry Cheesecake Bars Recipe that makes it a favorite I’m always thrilled to share. Imagine a perfectly smooth, creamy cheesecake filling resting on a crisp, buttery crust, all topped with a luscious homemade blueberry curd bursting with freshness. These bars deliver that dreamy combination of tangy and sweet flavors with no oven required, making them a simple yet elegant dessert that impresses every single time.
Ingredients You’ll Need
This recipe uses a handful of straightforward, plant-based ingredients that come together beautifully to create layers of texture, flavor, and color. Each component plays an essential role in bringing the dessert to life—from the crispness of the crust to the luscious creaminess of the filling and the vibrant, jewel-like topping.
- Blueberry curd: The star fruit topping packed with flavor and natural sweetness.
- 140 g ginger nut or digestive biscuits: These cookies form a crunchy base and add a warm, spiced note; vegan graham crackers work great too.
- ½ teaspoon sea salt: Enhances all the flavors without overpowering the delicate balance.
- 45 g vegan butter (block-style): Binds the crust ingredients together and lends a luscious, rich mouthfeel.
- 150 g soaked cashews: The secret to an ultra-smooth, creamy filling without dairy.
- 200 g vegan cream cheese: Adds tanginess and structure, mimicking classic cheesecake texture.
- 80 g vegan Greek-style yogurt (or vegan Skyr): Boosts creaminess with a slightly tangy twist and a touch of protein.
- 30 g coconut oil: Helps the filling set firmly, while adding subtle tropical notes.
- 2 tablespoons agave syrup (or maple syrup): Provides gentle sweetness that complements the fruit topping.
- 1 tablespoon freshly squeezed lemon juice: Brightens the filling and balances the richness perfectly.
- 1 teaspoon vanilla bean paste (or vanilla extract): Infuses warm aroma and depth to the cheesecake layer.
- ¼ teaspoon ground cinnamon: Adds a whisper of spice that ties all the flavors together delightfully.
How to Make No Bake Blueberry Cheesecake Bars Recipe
Step 1: Prepare in Advance
First things first, tackling the blueberry curd ahead of time is a great way to save effort on the day you assemble your bars. Making it up to two days ahead allows the natural blueberry flavor to deepen, delivering that fresh, fruity punch. Also, don’t forget to pre-soak your cashews as instructed; this is key to achieving the luscious filling. Line your loaf pan with parchment paper so your bars come out perfectly shaped.
Step 2: Create the Crust
Pulse the ginger nut or digestive biscuits with the sea salt in a food processor until you reach a fine crumb. Adding the vegan butter next and blending again results in a sticky, fragrant mixture that’s fun to work with. Press this mixture firmly into the base of your pan—compacting it well is essential for a sturdy crust that holds up to the creamy filling.
Step 3: Blend the Filling
In goes the soaked cashews, vegan cream cheese, Greek-style yogurt, coconut oil, agave syrup, lemon juice, vanilla bean paste, and a pinch of cinnamon into a high-speed blender. Blend until the filling is luxuriously smooth and lump-free. Pour this heavenly mixture over your chilled crust, then pop the whole thing into the fridge for at least 5 hours. Overnight chilling is even better to ensure it sets beautifully.
Step 4: Add the Blueberry Curd Topping
Gently warming the blueberry curd using a double boiler makes it spreadable without losing its vibrant texture—just be cautious not to overheat or melt the cheesecake beneath. Smooth the curd evenly over the set filling. The deep purple hue looks stunning and promises a burst of fresh flavor in every bite. Chill again for a minimum of 30 minutes so everything firms up and becomes slice-ready.
Step 5: Slice and Serve
For clean, beautiful slices, dip a sharp knife in hot water and wipe it dry before cutting. This simple trick keeps your bars neat and photo-ready. These cheesecake bars hold beautifully in the fridge for up to five days and can be frozen for longer storage, making them a perfect dessert to prepare in advance for any occasion.
How to Serve No Bake Blueberry Cheesecake Bars Recipe
Garnishes
Enhance presentation and flavor by adding fresh blueberries, a sprig of mint, or a light dusting of powdered sugar on top. A drizzle of lemon glaze or a sprinkle of toasted coconut flakes can also bring exciting textures and an extra pop of color.
Side Dishes
This dessert pairs wonderfully with a cup of freshly brewed coffee or a fragrant herbal tea like chamomile or mint. For a summer gathering, serve with a bowl of mixed fresh berries or a scoop of vegan vanilla ice cream to keep things cool and refreshing.
Creative Ways to Present
You can serve these bars in small, individual portions using elegant glass jars topped with a dollop of coconut whipped cream and a few berries for a stylish, easy-to-eat dessert. Alternatively, create a beautiful dessert platter by arranging several bars surrounded by fresh fruit and edible flowers for a truly show-stopping experience.
Make Ahead and Storage
Storing Leftovers
Your No Bake Blueberry Cheesecake Bars Recipe leftovers should be stored in an airtight container in the refrigerator, where they’ll stay fresh and delicious for up to 5 days. Keeping them covered prevents odors from other foods interfering with that delicate blueberry flavor.
Freezing
These bars freeze beautifully, making them a great make-ahead dessert option. Store them in a freezer-safe container for up to one month. When you’re ready to enjoy, simply transfer the bars to the fridge and let them thaw slowly overnight for a perfectly creamy texture.
Reheating
Since these are no bake bars designed to be enjoyed chilled, reheating isn’t necessary. Just let them come to room temperature for about 15 minutes before serving if you prefer a softer bite. Otherwise, straight from the fridge is perfectly delightful.
FAQs
Can I make this No Bake Blueberry Cheesecake Bars Recipe gluten-free?
Absolutely! Swap the ginger nut or digestive biscuits with your favorite gluten-free vegan graham crackers or gluten-free cookies to keep the crust just as delicious and firm.
What if I don’t have a high-speed blender?
You can use a standard blender, but be sure to soak the cashews for longer (at least 6-8 hours) to get that creamy, smooth texture. Blend in smaller batches if needed and scrape down the sides often.
Is there a dairy-free alternative to the cream cheese used?
Yes, the recipe already calls for vegan cream cheese, which works beautifully here. If you want, some homemade cashew cream or store-bought vegan cream cheese brands will do the trick.
Can I use frozen blueberries for the curd?
Frozen blueberries work just fine! Just thaw and drain excess liquid before making the curd to ensure it thickens properly and doesn’t make the topping too watery.
How long does it take for the bars to set?
The filling needs at least 5 hours in the fridge to set properly—overnight chilling is ideal to get the best firm yet creamy consistency that slices cleanly.
Final Thoughts
I can’t recommend this No Bake Blueberry Cheesecake Bars Recipe enough for anyone who loves a luscious dessert without fuss or oven time. It’s perfect for impressing guests or satisfying your own sweet tooth on a warm day. Give it a try—you’ll soon see why these bars hold a special spot in my recipe collection and, hopefully, yours too!
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Print
No Bake Blueberry Cheesecake Bars Recipe
- Prep Time: 30 minutes (excluding cashew soaking and curd preparation)
- Cook Time: 0 minutes (no cooking involved; curd preparation time excluded)
- Total Time: 6 hours 30 minutes (includes chilling and setting time)
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
- Diet: Vegan
Description
These No Bake Blueberry Cheesecake Bars are a creamy, vegan delight featuring a crunchy ginger nut biscuit crust, a smooth cashew-based cream cheese filling, and a luscious blueberry curd topping. Perfect for a refreshing dessert that requires no oven, these bars set in the fridge and are great for make-ahead occasions.
Ingredients
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 butter (block-style)
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 blueberry curd (prepared up to 2 days ahead)
Instructions
- Prepare: Make the blueberry curd up to 2 days ahead and refrigerate until ready to use. Pre-soak the cashews according to the recipe notes. Line the base and sides of a 9″ loaf pan with parchment paper to prevent sticking.
- Make the crust: Add the ginger nut or digestive biscuits and sea salt to a food processor and blitz until finely ground. Add the vegan butter and blend again until the mixture sticks together when pressed between fingers.
- Press the crust: Transfer the crust mixture into the prepared pan and press it firmly down and evenly to form a compact base. Use your fingers or a spoon to smooth it out, then refrigerate to set while making the filling.
- Prepare the filling: Add soaked cashews, vegan cream cheese, vegan Greek-style yogurt, coconut oil, agave syrup, lemon juice, vanilla bean paste, and ground cinnamon to a high-speed blender. Blitz until the filling is completely smooth and creamy, with no lumps remaining. Pour the filling over the chilled crust and refrigerate for at least 5 hours or overnight to allow it to set properly.
- Add the topping: Transfer the blueberry curd to a large bowl and gently warm it over a double boiler while stirring, until it reaches a spreadable consistency. Be careful not to overheat and melt the cheesecake. Spread the warmed blueberry curd evenly over the set filling with the back of a spoon. Return to the fridge for another 30 minutes to 1 hour to set the topping.
- Serve and store: Once fully set, use a hot, wet, sharp knife to cut the cheesecake bars into portions. Store in a covered container in the fridge for up to 5 days. For longer storage, freeze in a freezer-safe container for up to one month and defrost in the fridge overnight before serving.
Notes
- For a gluten-free option, use gluten-free vegan graham crackers instead of ginger nut or digestive biscuits.
- Soak cashews in water for at least 4 hours or overnight for a smoother filling texture.
- Substitute vegan Greek-style yogurt with vegan Skyr or other thick plant-based yogurt alternatives for best results.
