Vegan Blueberry Cheesecake Bars

Vegan Blueberry Cheesecake Bars

This quick and easy recipe for Vegan Blueberry 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!

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Prep Time 15

Cook Time 45

Course Cake, Dessert, Snack

Servings Bars

Calories 377 kcal

Ingredients

Cookie Crust

8 oz (200 g) vegan cookies *see notes for GF options
⅓ cup (75 g) vegan butter melted

Vegan Cheesecake

17,6 oz (500 g) vegan cream cheese at room temperature
1 cup (240 g) coconut cream at room temperature, *see notes for options
⅔ cup (120 g) sugar
3 tbsp cornstarch
1 tsp vanilla extract
1 ½ cups (150 g) fresh blueberries + more to garnish

Instructions

Cookie Crust

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.

Vegan Cheesecake

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!

Notes

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.

Nutritions

Nutrition is calculated automatically and should be used as estimate.

Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!