Healthy Blueberry Cheesecake Bars

Healthy Blueberry Cheesecake Bars

5 from 1 vote

Nicole Modic

Prep Time 25

Cook Time 0

Total Time 25

SERVES Bars

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There's nothing better than cheesecake, and these Healthy Blueberry Cheesecake Bars are a delicious, healthy, hand-held alternative to your traditional cheesecake. They're sweet, they're creamy, and the blueberry swirl makes for the perfect added touch. Oh, and did I mention... there's NO cheese in the cheesecake bars?! Yep! They are completely gluten-free, dairy-free, paleo-friendly, and the perfect yummy treat to make anytime!

Ingredients

For the Crust:

¾ Cup Raw Almonds can also substitute for cashews
2 Cups Simple Mills Honey Cinnamon Sweet Thins order them here or substitute 2 cups crushed graham crackers of choice
1 Cup Medjool Dates pitted
½ Teaspoon Salt
1 Teaspoon Vanilla Extract
3 Tablespoons Coconut Oil melted

For the Filling:

1 ¼ Cups Raw Cashews soaked overnight or in boiling hot water for 20 minutes
⅔ Cup Almond Milk OR Non-Dairy Milk
½ Cup Maple Syrup
⅔ Cup Refined Coconut Oil melted
2 Tablespoons Lemon Juice
1 Tablespoon Lemon Zest
¼ Teaspoon Sea Salt

For the Blueberry Swirl:

1 Cup Blueberries fresh or frozen
2 Tablespoons Coconut Sugar
2-3 Tablespoons Water

Instructions

For the Crust:

To begin making the crust, start by greasing an 8x8 baking dish well with oil, then add a sheet of parchment paper, so that the bars slip out easily.
Add the almonds (or cashews) to a food processor and pulse on "high" until the almonds are finely chopped. This should take about one minute.
Add the remaining crust ingredients to the food processor and pulse for another minute or so, until a sticky paste forms. If it is too dry, you can add in water, a tablespoon at a time, until it achieves the right consistency.
Transfer the mixture into the baking dish and use your hands to press it down firmly.
Place the baking dish into the freezer while you make the rest of the cheesecake.

For the Filling:

This is the easy part - simply combine all of your filling ingredients into a blender and blend until it's smooth!

For the Blueberry Swirl:

In a small saucepan, combine the blueberries, coconut sugar, and water.
Simmer your mixture over medium-high heat, stirring frequently for about 10-12 minutes, until the berries begin to break down and the sauce starts to thicken.
Now, begin to assemble your cheesecake bars; take the baking dish out of the freezer and pour the cheesecake filling across the top.
Dollop the cheesecake filling with the blueberry sauce, and use a chopstick to swirl it into the mixture.
Freeze your cheesecake bars overnight, so they get nice and solidified.
Once you're done, slice the bars and enjoy! When you're not eating them, keep them in the freezer so they stay solid. :)

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!

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