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+ servings

Healthy Blueberry Cheesecake Bars

5 from 1 vote
Nicole Modic
Prep Time 25 mins
Cook Time 0 mins
Total Time 25 mins
SERVES 12 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:

  • 3/4 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
  • 1/2 Teaspoon Salt
  • 1 Teaspoon Vanilla Extract
  • 3 Tablespoons Coconut Oil melted

For the Filling:

  • 1 1/4 Cups Raw Cashews soaked overnight or in boiling hot water for 20 minutes
  • 2/3 Cup Almond Milk OR Non-Dairy Milk
  • 1/2 Cup Maple Syrup
  • 2/3 Cup Refined Coconut Oil melted
  • 2 Tablespoons Lemon Juice
  • 1 Tablespoon Lemon Zest
  • 1/4 Teaspoon Sea Salt

For the Blueberry Swirl:

  • 1 Cup Frozen Blueberries
  • 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 frozen 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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