This quick and easy recipe for Vegan Blueberry Mini New York Cheesecake Bars comes together in just 15 minutes and it’s so delicious! You can bake it or not (to serve as creamy no-bake ice cream slices) – That’s your choice! The recipe is dairy-free, egg-free, super simple, and makes the perfect dessert for kids and adults alike!
Cheesecake is one of my favorite desserts to make. It’s heavenly delicious and there are tons of variations.
After sharing my purple-colored No-Bake Blueberry Cheesecake last weekend, today I have a baked version with whole fresh blueberries in the filling.
Thanks to their handy sizes, these bars are perfect to eat on-the-go straight from the hand!
Easy Vegan Blueberry Cheesecake Bars
I really love having a simple cheesecake treat ready, so making it in a sheet pan and then cutting into bars is a great idea for easy snacking.
Anyway, these Vegan Blueberry Cheesecake Bars are just perfect if you are looking for an easy New York Cheesecake recipe that tastes as delicious as the Original! The bars are simple, delicious, yet versatile and require no baking in a water bath thanks to their flat brownie size but are still wonderfully creamy!
The best and easiest cheesecake crust
This recipe is very versatile! You can make a simple cookie crust with any cookies you have on hand or prepare a healthier gluten-free crust with natural ingredients if you prefer. However, here are some ideas.
- Vegan butter cookies – this is what I use in this recipe.
- Any crunchy cookies – if you have some extra cookies in storage that are still good then you can use them.
- Unsweetened cookies/graham crackers – these are also some of the popular choices to make for the crust. You can add 4 tbsp of sugar/maple syrup or to taste.
- Oreo /sandwich cookies – if you want to use Oreo cookies or other sandwich cookies with cream filling, you just need 4 tbsp of vegan butter.
- Gluten-free crust – go for a healthier crust with this almond-oat walnut crust recipe. Or try the crust of my coconut cheesecake (you will have to double the ingredients to get enough mixture for this recipe).
Tips for making the Best Blueberry New York Cheesecake Bars
Cheesecake works perfectly even without eggs and dairy ingredients! Here are some tips on how you can make the best vegan mini blueberry cheesecake bars at home.
- Use fresh blueberries. Since this is the star of this recipe, I recommend using fresh blueberries for the best result. If you can’t get any, feel free to substitute other fresh berries (see suggestions below) or use frozen berries tossed with a little cornstarch or flour.
- Room temperature filling ingredients. Make sure that your cream cheese and coconut cream are room temperature before mixing it or else you may get a lumpy batter.
- Soften cream cheese. To soften your vegan cream cheese, leave it at room temperature for around half an hour, or put it in a microwaveable bowl and microwave for about 20 seconds until soft. The same goes for the coconut cream.
- Opt for no-bake. If you don’t have time to bake, you’re in for a treat! I have tested this recipe in a no-bake version and it worked great, too. The cheesecake filling sets in the refrigerator and will be firm enough to slice once chilled, even without any agar powder or gelatin! (Read more information below).
What Ingredients do I need?
Here are the ingredients you need to make your cheesecake bars.
For the cookie crust
- Vegan Cookies
- Vegan butter
For the vegan cheesecake
- Vegan cream cheese
- Coconut cream
- Vanilla Extract
- Fresh Blueberries
How to make vegan blueberry cheesecake bars
Now for the fun part, here’s a step-by-step guide on how you can make the cookie crust and the vegan blueberry cheesecake.
Step 1: Making the Cookie Crust
- Start by making the cookie crust, preheat the oven to 350°F (175°C). With a parchment paper, line a brownie pan (or 9×9-inch square pan), leave an overhang on both sides – this will make the removal easier.
- Then, in a food processor or blender, add the cookies and process into fine crumbs. If you don’t have a food processor, you can also put them into a freezer bag and crush using a rolling pin.
- For the last step in making the cookie crust, combine the cookie crumbs with melted butter in a bowl. In the baking pan that you prepared, press the mixture evenly onto the bottom. Bake for 8 minutes, then allow to cool.
Step 2: Making Blueberry Cheesecake Filling
- Now let’s start making the cheesecake! Beat the cream cheese, coconut cream, sugar, cornstarch, and vanilla extract with an electric hand mixer until smooth and creamy in a bowl.
- Next, over the prepared cookie crust, spread the filling evenly, and gently press in the blueberries. For 45-50 minutes, bake until the cheesecake top is set. However, the middle should still wobble a bit (as it cools in the refrigerator, it will set completely)
Step 3: Chill and enjoy!
- Let cool to room temperature, after that, cover loosely with a clean kitchen towel and cool in the refrigerator for at least 4 hours (or overnight) until it’s set completely.
- Lastly, cut the blueberry cheesecake into bars with a sharp knife. Enjoy!
And there you go, you have a vegan blueberry New York cheesecake bar that you can enjoy as a treat or a dessert after a scrumptious meal or whenever you want to have a quick sweet treat!
Get creative! – Cheesecake Recipe Variations
There are countless ways you can vary your blueberry cheesecake slices. You can use other fruits or even combine different kinds of fruits. A colorful berry mix or other delicious ingredients such as vegan chocolate chips, chopped chocolate, coconut flakes, crumbles, or whatever you like and have on hand are certainly delicious! Just get creative with the recipe! Here are also some suggestions that I personally love:
Make No-Bake Cheesecake Bars with this recipe!
When you’re making this in the summer, you can eat it half-frozen and they taste just like ice cream bars! Made with vegan cream cheese and a solid part of coconut milk (thick coconut cream), the cheesecake filling will set in the fridge without baking it. However, you can also freeze it like a raw cheesecake and then remove it a few minutes before serving. The cornstarch can be left out for the no-bake option.
How to store leftover baked Cheesecake?
Leftover baked blueberry New York cheesecake bars can be refrigerated or frozen to keep them longer. When you’re ready to enjoy them again, you can leave them in the refrigerator overnight, or until thawed.
This Vegan Blueberry Cheesecake Recipe is:
- Quick and easy to make
- The perfect dessert for a cozy afternoon or on the go!
Do you love vegan cheesecake? Then you should definitely try these recipes:
- Mandarin Cheesecake with Streusel
- Blueberry Crumble Cheesecake
- Best Vegan Strawberry Cheesecake
- Vegan Cherry Chocolate Cheesecake
- Vegan New York Cheesecake
- Poppy Seed Crumble Cheesecake
- Best Vegan Chocolate Cheesecake
- Vegan Cherry Crumble Cheesecake
- Baked Cheesecake with Plums
If you try this simple recipe for easy vegan blueberry cheesecake bars, please leave me a comment and a review! Your feedback is always helpful for me and other readers. And if you take a picture of your delicious dessert and share it on Instagram, please tag me @biancazapatka and use the hashtag #biancazapatka, because I love to see your remakes! Have fun baking!
Vegan Blueberry Cheesecake BarsAuthor:
You do not have a fitting cake pan at hand right now? Try my new Cake Pan Conversion Calculator!
- 8 oz vegan cookies *see notes for GF options
- ⅓ cup vegan butter melted
- Preheat the oven to 350°F (175°C). Line a brownie pan (or 9x9-inch square pan) with parchment paper, leaving an overhang on both sides (so it can be lifted out easily before cutting).
- Add the cookies to a food processor or blender and process into fine crumbs. (Or put them into a freezer bag and crush using a rolling pin.)
- In a bowl, combine the cookie crumbs with melted butter. Then, press evenly onto the bottom of your prepared baking pan. Bake for 8 minutes, then allow to cool.
- In a mixing bowl, beat the cream cheese, coconut cream, sugar, cornstarch, and vanilla extract with an electric hand mixer until smooth and creamy.
- Spread the filling evenly over the prepared cookie crust, and gently press in the blueberries. Bake for 45-50 minutes until the cheesecake top is set but the middle should still wobble a bit (it will set completely as it cools in the refrigerator).
- Allow to cool to room temperature, then cover loosely with a clean kitchen towel and place in the refrigerator for at least 4 hours (or overnight) until it’s set completely.
- Use a sharp knife to cut the blueberry cheesecake into bars and enjoy!
- Gluten-free (GF): Feel free to substitute gluten-free cookies for the crust. Alternatively, make the healthier gluten-free crust of my lemon tart recipe. The crust of my coconut cheesecake is also great (but here you will have to double the ingredients to get enough mixture for this recipe).
- Coconut Cream: You can use store-bought canned coconut cream or simply chill one can of full-fat coconut milk overnight, then scrape the solid coconut cream off the top, discarding the liquid. Alternatively, you can use another non-dairy cream of your choice.
- Vegan Cream Cheese: You can substitute thick non-dairy yogurt (e.g. soy quark) or creamy blended silken tofu. However, the result won't be as creamy as with cream cheese.
- Storage: Keep leftover cheesecake loosely covered with a clean kitchen towel in the refrigerator for up to 5 days or freeze for longer storage (they make amazing ice cream bars, too).
- No-Bake: If using vegan cream cheese and thick coconut cream, the unbaked filling will become firm in the refrigerator, so this recipe works even without baking (the cornstarch can be omitted for the no-bake option). You can also freeze it like a raw cheesecake and then remove it a few minutes before serving.
- This recipe is adapted from my New York Cheesecake and Pumpkin Cheesecake Bars Recipe.
- Please read my blog post for helpful tips, variations, and further information about this recipe.
IF YOU HAVE PINTEREST, YOU CAN FIND ME HERE AND PIN THE FOLLOWING PICTURE, IF YOU LIKE! 🙂
©Bianca Zapatka | All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please link back to this post for the recipe. Thank you for supporting biancazapatka.com!
Disclosure: This page may contain affiliate links that earn me a small commission, at no additional cost to you. You can find more information here.