Creamy blackberry vegan cheesecake bars

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This is the summer dessert you’ve been waiting for. Vegan blackberry cheesecake bars that make the most of our berry hauls and excellent use of a fruity compote (on the off chance you need some food safety soothing.) A creamy, cashew cheesecake filling with a nutty crust, topped with sun ripped berries for a perfectly decadent sweet treat. No refined sugar, just maple syrup to elevate your new favorite bite. 

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Try subbing out raspberries, marionberries, even blueberries to use what’s on hand. A versatile cashew cheesecake base for bars that will disappear as soon as you cut into them! This is a great plant-based recipe for your next gathering, meal prep snack, or sweet breakfast slice you can feel extra good about because it’s packed with protein. How are you enjoying your vegan cheesecake bars?

blackberries
raw cashews
soaking cashews
crust ingredients
crust mixture
straining cashews
cheesecake mixture in food processor
blended cheesecake mixture in food processor
oiled pan
smoothing crust in pan
smoothed crust in pan
straining blackberries
blackberries in pan
blackberry compote simmering
blackberry compote
adding cheesecake layer to crust in pan
smoothed cheesecake layer
blackberry compote layer on top of cheesecake
frozen vegan blackberry cheesecake bars
sliced frozen vegan blackberry cheesecake bars
picking up a frozen vegan blackberry cheesecake bars

Creamy blackberry vegan cheesecake bars   by

A creamy, dreamy vegan blackberry cheesecake bar recipe to make the most of that summer bounty!

makes: approx 8 bars | prep time: 10 min | soaking | 30 minutes: freezer | 2 - 4 hours | cook time: 15 min | total time: 25 min

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vegan blackberry cheesecake bars

Ingredients

  • 6 medium pitted dates
  • 1 cup almond flour
  • 1/4 cup unsweetened coconut shreds
  • 2 tbsp coconut oil
  • 1/4 tsp kosher salt
  • +1 tbsp coconut oil (for greasing)

Blackberry compote

  • 170 - 200 grams approx blackberries
  • 1/4 of a lemon, juiced
  • 1/8 tsp kosher salt (pinch)
  • 2 tbsp maple syrup
  • 1/4 cup water

Cheesecake

  • 280 grams approx raw, unsalted cashews (about 2 cups)
  • 1/3 cup maple syrup
  • 3/4 of a lemon, juiced
  • 1/4 cup soaking liquid
  • 1/4 tsp kosher salt

To-Do's

  1. In a large bowl soak raw cashews in double the amount of boiling hot water for 30 minutes, or place in cold water in fridge to soak overnight.
  2. Oil a 8×8 pan. You can use a spring form square pan, if available.
  3. In your food processor, combine all crust ingredients and blend 2-3 minutes, scraping down sides 1-2 times as needed. The crust should smoothen out and start forming a paste-like mixture.
  4. In the prepared pan, add in the crust mixture. Using a spatula, gently press down into an even layer across the entirety of the pan, until smooth.
  5. Place pan in freezer while prepping remaining steps.
  6. Clean food processor.
  7. Rinse blackberries. In a saucepan, add all compote ingredients. Turn heat on medium and let liquid come to a boil, stirring gently. Turn the heat to low and let the mixture simmer for 15 – 20 minutes. Stir every 2 – 3 minutes, mashing down blackberries as they soften and ensuring the mixture does not burn.
  8. While berries are simmering, strain the cashews, reserving ¼ cup of the soaking liquid.
  9. Add all cheesecake ingredients into the food processor and pulse on high until smooth, scraping down the sides as needed. About 3 – 4 minutes.
  10. After the 15 – 20 minutes of simmering, the berries should be cooked down into a thicker compote (similar to a loose jam.) Once ready, remove from heat.
  11. Pull pan from freezer.
  12. Empty the cashew cheesecake mixture into the pan, on top of the prepared crust. Smooth out the mixture, the top does not need to be perfect.
  13. Once somewhat smooth, spoon the berry compote onto the top and using a toothpick, fork, or similar, loosely swirl the berries around the top of the cashew cheesecake mixture until the top is evenly covered.
  14. Place pan back into the freezer for approximately 2 – 4 hours (depending on your freezer) to set.
  15. Once set, remove from freezer, let the cheesecake bars thaw for about 30 minutes and using a warm knife (heat in a cup of hot water) cut slices, serve and enjoy! If using a spring form pan, release the sidewalls for easy serving.
  16. This dessert is best served cold–keep frozen until ready to serve and refrigerated once thawed. Keeps well in the freezer about 2 weeks, covered.

Notes

I love these bars straight out of the freezer with no thaw time! You can enjoy at just about any temperature–in my case, the colder the better!

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