Creamy blackberry vegan cheesecake bars

Y’all I am tryna stay cool and get through mountains of work and use up leftover blackberries in a new way. Busy. This one may have gotten a little melty in the heat (who isn’t?) but I can assure you it was definitely enjoyed. I love the vibrant pop of color this vegan cheesecake brings to the table and topped off with a few frozen berries makes it extra special!

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blackberry cheesecake bars
blackberries in hand

I used leftover almond pulp to make the nutty, delicious crust. It’s a great way to use up that leftover ingredient after you’ve made almond (or your preferred) nut milk! Give it a try 😀

Did you try this? How’d it go? Let us know! #closedloopcooking

<3 Stay hungry
Hawnuh Lee
Closed Loop Cooking

Creamy blackberry vegan cheesecake bars   by

A creamy, dreamy vegan blackberry cheesecake bar recipe to use up that berry bounty!

makes: approx 8 bars | prep time: 20 min | freezer: 20 - 40 min | total time: 20 min

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blackberry cheesecake bars


  • 1 cup almond pulp (leftover from DIY almond milk)
  • 1/2 cup shredded coconut (unsweetened)
  • 3/4 cup walnuts
  • 15 pitted dates, approx
  • 2 tbsp warm water
  • 1 tbsp melted coconut oil
  • 1/4 tsp salt


  • 2 cups cashews, soaked overnight
  • 1 1/2 - 2 cups washed blackberries
  • juice from 1 lemon
  • 1/4 tsp salt
  • 1 - 2 tbsp non-dairy milk
  • frozen blackberries (for topping, optional)
  • edible lavender (for topping, optional)


  1. Get your food processor out and tell her you love her. Combine almond pulp, coconut, and walnuts and pulse until combined. Add dates, water, coconut oil, and salt and continue pulsing until a dough-ish of sorts has formed. You may need to break up the mixture every few pulses with a spatula to make sure all large pieces are broken down.
  2. Grease bottom and sides of a cake / pie / brownie dish with coconut oil. Once greased, drop in crust mixture and smooth down until flat with your spatula. Put the pan in the freezer for 20 minutes.
  3. While crust is solidifying in the freezer, add cashews to your food processor (you don’t need to wash it out if you scraped it well) and pulse for a few seconds. Add in blackberries, lemon juice, salt, and 1 tbsp almond milk. Combine until smooth. If mixture looks a little thick, add in additional tbsp of almond milk and pulse again.
  4. Bring crust out of the freezer and pour in cheesecake mixture. Smooth out using your spatula. Cover pan with a plate / clean dish towel / beeswax wrap (no plastic wrap!) and let chill in the fridge for 2 – 3 hours before serving. You can speed up the chill by sticking it in the freezer for 20 – 40 minutes but best to eat chilled (you’ll avoid ice crystals this way.)
  5. Enjoy! This keeps well in the fridge for about a week (or 1 month in the freezer.) Top with frozen berries or edible lavender for a little special something.
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