• Home
  • About
  • Recipes
  • Recipes
    • vegan
    • gluten-free
    • paleo
    • fruit-sweetened
  • Shop
  • Contact
  • Video Production

Feasting on Fruit

  • Recipes
    • vegan
    • gluten-free
    • paleo
    • fruit-sweetened
  • Shop
  • Contact
  • Video Production

vegan, brownies & bars, gluten-free, no-bake, sweet · April 8, 2021

Lemon Blueberry Cheesecake Bars

Jump to Recipe·Print Recipe

Summery swirly berry bars with a no-bake lemon cheesecake filling, crispy cereal crust, and sweet jam swirl. Vegan, gluten-free, healthier!

Lemon Blueberry Cheesecake Bars (vegan + gluten-free)

I know its not quite summer yet, but in great anticipation for the best season of the year I am sharing the most bright, berry-swirled, baking-free summery sweet bars.

Lemon + blueberry. This is my favorite fruity combo. Of all time. But also this recipe could be a template…lime raspberry cheesecake bars. Or strawberry creamsicle cheesecake bars. Or blackberry grapefruit cheesecake bars? I can’t imagine a not delicious citrus + berry combo to be honest. But here is the basics:

  1. Crispy cereal crust
  2. Creamy no-bake cheesecake filling
  3. Jammy berry swirl topping
Lemon Blueberry Cheesecake Bars (vegan + gluten-free)

Crispy Gluten-Free Crumb Crust

My favorite cookie free way to make a crispy crumbly crust is with granola or cereal. Any kind of cereal will work to be honest, I used crispy brown rice cereal here, opt for a gluten-free cereal if necessary. I do not recommend puffed cereal, the texture will come out weirdly mushy.

Grind the cereal first – I recommend a food processor over a blender here – before adding the remaining crust ingredients. Don’t over grind, sandy is what we’re going for not dust.

Lemon Blueberry Cheesecake Bars (vegan + gluten-free)
Lemon Blueberry Cheesecake Bars (vegan + gluten-free)
Lemon Blueberry Cheesecake Bars (vegan + gluten-free)

No-Bake Dairy-free Cheesecake Filling

This is one of those HOW ARE CASHEWS THIS MAGICAL? kinda dairy-free cheesecake fillings. Raw cashews soaked for just a few hours plus citrus juice and sweetness and a little zest blends to the most luxurious cheesecake bar middle layer. Don’t rush the soaking and use a high speed blender for optimal creamy heaven-ness vibes.

Lemon Blueberry Cheesecake Bars (vegan + gluten-free)
Lemon Blueberry Cheesecake Bars (vegan + gluten-free)
Lemon Blueberry Cheesecake Bars (vegan + gluten-free)

Jammy Berry Swirl Topping

The sweet show-stopping purple swirl topping that is so easy to make. Frozen berries + coconut sugar + water simmered stovetop until the berries get extra sweet and naturally starts to thicken, usually about 10 minutes. Watch and stir frequently to make sure the berries don’t burn. I personally think frozen berries yield a sweeter smoother swirl, but fresh will work too. (Or you could use store-bought jam for an ultra lazy shortcut too!)

Lemon Blueberry Cheesecake Bars (vegan + gluten-free)
Lemon Blueberry Cheesecake Bars (vegan + gluten-free)
Lemon Blueberry Cheesecake Bars (vegan + gluten-free)
Lemon Blueberry Cheesecake Bars (vegan + gluten-free)

More No-Bake Berry Recipes You’ll Love

  • Mini Cookies & Cream Cheesecakes
  • Roasted Strawberry Brownie Ice Cream Sandwiches
  • Superfood Ice Cream Bars
  • No-Bake Matcha Cheesecake
Lemon Blueberry Cheesecake Bars (vegan + gluten-free)
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Lemon Blueberry Cheesecake Bars

★★★★★ 5 from 2 reviews
  • Author: Natalie
  • Prep Time: 40 minutes
  • Cook Time: 8 hours (chilling time)
  • Total Time: 8 hours 40 minutes
  • Yield: 16 bars 1x
  • Category: bars
  • Method: no bake
  • Cuisine: american
Print Recipe
Pin Recipe

Description

Summery swirly berry bars with a no-bake lemon cheesecake filling, crispy cereal crust, and sweet jam swirl. Vegan, gluten-free, healthier!


Ingredients

Scale

Crust

  • 3 cups (96g) crispy brown rice cereal
  • 1/4 cup (50g) coconut oil
  • 3 tbsp (60g) agave

Cheesecake

  • 2 cups (240g) raw cashews, soaked and drained
  • 1/3 cup (105g) agave
  • 1/3 cup (70g) coconut oil
  • 1/3 cup (80g) lemon juice
  • 1 tbsp lemon zest

Swirl

  • 1 cup (140g) frozen blueberries
  • 2 tbsp coconut sugar
  • 2–3 tbsp water

Instructions

  1. In a food processor, grind the cereal to a rough crumb. 
  2. Add coconut oil and agave. Process until sticky and clumpy.
  3. Press firmly into a lined 8×8” square pan. Freeze.
  4. Blend all filling ingredients until very smooth.
  5. In a small saucepan, combine frozen berries, coconut sugar, and water. Simmer over medium-high heat stirring frequently for 10-12 minutes until berries start to break down and sauce thickens.
  6. Pour cheesecake filling on top of the crust, dollop with blueberry sauce, swirl with a chopstick.
  7. Freeze overnight.
  8. Slice and eat! Keep leftovers in the freezer.


Nutrition

  • Serving Size: 1 bar
  • Calories: 213
  • Sugar: 9g
  • Sodium: 32mg
  • Fat: 14g
  • Saturated Fat: 7g
  • Carbohydrates: 18g
  • Fiber: 1g
  • Protein: 3g

Keywords: cheesecake, no bake, cashew, easy, vegan, dairy free, gluten free, summer, healthy, dessert

Did you make this recipe?

Tag @feastingonfruit on Instagram

CLICK BELOW TO PIN

Pin
Share
Tweet
Email

In: vegan, brownies & bars, gluten-free, no-bake, sweet · Tagged: dessert, easy, gluten free, summer, healthy, vegan, cashew, cheesecake, no bake, dairy free

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

recipes to your inbox

enter your email to get on the list!

You’ll Also Love

Lemon Blueberry Tarts
Vegan Strawberry Crumb Cake
Vegan Frosted Animal Crackers

Comments

  1. Claudia says

    April 26, 2021 at 7:50 am

    Hi Natalie 🙂 I am from Poland but I live in Spain.
    A few days ago I discovered your YouTube channel (please – add videos regularly because they are GREAT!!!!!) And today I discovered your website – great blog, I like it very much 🙂 🙂 🙂 And I will make THIS recipe for vegan blueberry cheesecakes this Saturday ❤️

    ★★★★★

    Reply
    • Natalie says

      April 26, 2021 at 8:30 am

      I am so so happy you found me Claudia welcome!! Can’t wait to hear how the cheesecakes go…🤗

      Reply
  2. EVA (bitesofbaking) says

    May 4, 2021 at 5:23 pm

    Hi Natalie!

    This recipe looks amazing.
    Always wanted to make a cheesecake with cashews but without tofu!
    Your recipe must be the one!

    Reply
    • Natalie says

      May 5, 2021 at 11:06 am

      Hi Eva!! So so happy these are everything you were looking for, enjoy😊

      Reply
  3. Bonne V. says

    June 21, 2021 at 12:02 pm

    This was TRULY a delicious recipe – a great balance of bright flavor and sweetness! I made just three ingredient substitutions, but kept the measurements the same: I used strawberries, honey and crushed lemon cookies (as the crust). The results…absolutely delicious. The funny part…..some of the people who ate this did not even know that the “cream” was vegan. It was THAT good. I am looking fwd. to trying more recipes from this site!

    ★★★★★

    Reply
    • Natalie says

      June 21, 2021 at 1:20 pm

      I am so happy you liked it and I love the sound of your swaps😋😋 Always the best when non vegans can’t guess haha! Appreciate your feedback Bonne💕

      Reply
  4. Kathryn says

    July 16, 2021 at 11:29 pm

    I used a muesli mix as the base + swapped raspberries for blueberries…I am obsessed.

    Reply
    • Natalie says

      July 17, 2021 at 12:29 pm

      Oh I love the muesli crust idea!! So happy you enjoyed them Kathryn🤗

      Reply
  5. Genny says

    August 7, 2021 at 12:16 pm

    I can’t wait to make this recipe! I just found your blog today and I’m so happy I did! I enjoy reading your blog articles and am learning so much from your recipes. Thank you so much!

    Reply
    • Natalie says

      August 8, 2021 at 9:25 am

      YAY!! Welcome Genny, so happy you found me too🤗 Let me know how the cheesecake bars turn out, I love to hear what you think and always here to answer any and all questions!

      Reply
  6. Kendall says

    August 12, 2021 at 12:05 am

    How long do you think this could be stored in the freezer?

    Reply
    • Natalie says

      August 12, 2021 at 8:52 am

      Quite a while, a month or so even. The longer you leave them they may be a bit icier and less creamy when you do finally defrost though so just keep that in mind!

      Reply
  7. Julie says

    July 21, 2022 at 5:18 pm

    Is there a different ingredient that I could use to replace the agave?

    Reply
    • Natalie says

      July 21, 2022 at 5:19 pm

      Any liquid sweetener will work, honey or maple syrup etc!

      Reply
  8. Julie says

    July 21, 2022 at 6:04 pm

    Ok great thank you so much!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Next Post >

Double Chocolate Oatmeal Cookies

oh, hi there

I’m Natalie, the recipe creator around here sharing simple snacks and treats that are secretly healthy under their sweet dessert disguises!

join the list

Categories

  • breakfast
  • brownies & bars
  • cakes & breads
  • candy
  • cookies
  • cupcakes & muffins
  • pies & crumbles
  • creamy

Search

trending now

Vegan Chocolate Banana Bread

Vegan Chocolate Banana Bread

The BEST Fluffy Vegan Pancakes (gluten-free!)

The BEST Fluffy Vegan Pancakes (gluten-free!)

Easy Vegan Chocolate Mug Cake

Easy Vegan Chocolate Mug Cake

The BEST Healthy Chocolate Cupcakes

The BEST Healthy Chocolate Cupcakes

instagram

Follow @feastingonfruit

Blueberry Walnut Coffee Cake! THE coffee cake for Blueberry Walnut Coffee Cake! THE coffee cake for cozy mornings while we count down days until spring☀️ Vegan and grain-free with an ultra moist fluffy crumb! Recipe below…

Cake
-3/4 cup (180g) non-dairy yogurt
-1/2 cup (125g) almond butter or tahini
-1/2 cup (160g) maple syrup
-1 tsp vanilla extract
-1/3 cup (40g) coconut flour
-1/3 cup (40g) tapioca flour
-2 tsp baking powder
-1/4 tsp salt
-1 cup blueberries (fresh or frozen)
Streusel
-1/4 cup (50g) coconut oil
-1/4 cup (35g) coconut sugar
-2 tbsp (15g) coconut flour
-1 tsp cinnamon
-1/4 cup (30g) chopped walnuts

Preheat the oven to 350F. Whisk together yogurt, nut butter, maple syrup, and vanilla. Add dry ingredients and mix to combine. Gently fold in the berries. Spread into a greased or lined baking dish (mine was 9x6”). In a small bowl combine all the crumble ingredients. Mix with a fork until clumpy. Sprinkle evenly over the top of the cake batter and press in gently. Bake for 38-40 minutes (the center should feel firm to the touch when it’s done). Remove from the oven, cool for at least 30 minutes before slicing.

#veganbaking #coffeecake #glutenfreevegan #brunchrecipes
Some recipes are worth splurging on dairy-free whi Some recipes are worth splurging on dairy-free white chocolate and this is DEFINITELY one of them🤎🤍 That decadent chocolate + peanut butter + coconut middle 1000% deserves the creamy coating and sprinkle finish, trust me💗 Recipe below…

Vegan White Chocolate Valentine’s Truffles
-1 package @emmysorganics Dark Cacao Coconut Cookies
-1/4 cup (65g) almond or peanut butter
-1/3 cup (60g) dark chocolate chips, melted
-Pinch of salt
-1/2 tsp vanilla extract
-8oz vegan white chocolate.
-Optional: natural pink sprinkles + 1/4 cup more melted dark chocolate for topping

Melt the white chocolate. Pour a small spoonful into the bottom of each cavity of the mold, and tilt to coat the bottom and up the sides of each heart. Freeze. Set aside the remaining white chocolate. Melt the dark chocolate chips. In a food processor combine the Dark Cacao Coconut Cookies, almond/peanut butter, melted chocolate, salt, and vanilla. Process until smooth, it should be the consistency of a thick brownie batter. Place about 2 tsps of the chocolate mixture into each heart and press to flatten. Cover with remaining melted white chocolate. Chill until chocolate is set. Carefully remove from the molds. Optionally drizzle with more dark chocolate and top with sprinkles. Enjoy!

#veganchocolate #valentinesrecipes #vegantruffles #healthydesserts
Its #nationalmedjooldateday 🥳🥳 I have wayyyy Its #nationalmedjooldateday 🥳🥳 I have wayyyyyy too many medjool recipes on the blog to mention, so I picked this friday-easy, highly-fudgy, personal fave: No-Bake Vegan Chocolate Cream Pie!

Four ingredient chocolate crumb crust. Three ingredient date-sweetened cream filling. Its truly TOO simple and TOO good❤️

Crust
-2 cups almonds (or nuts of choice)
-1/2 cup cocoa powder
-1/2 tsp salt
-1/4 cup coconut oil
Filling
-12oz unsweetened chocolate, melted
-3 cups non-dairy milk 
-1 cup (10-12) pitted medjool dates (@ndmedjooldates are my favorite!)

Blend almonds, cocoa powder, and salt. Add the coconut oil. Blend until the texture is moist and crumbly. Press into the bottom of a pie pan and up the sides.

Blend the milk and dates on high until very smooth. Add melted chocolate and blend until combined. Pour into the crust and smooth the top. Refrigerate (creamier more like a pudding/mud pie) or freeze (firmer texture) overnight, or for at least 8 hours. Slice and enjoy!

https://feastingonfruit.com/no-bake-vegan-chocolate-cream-pie-2/
Channeling sweet summer energy into this chilly wi Channeling sweet summer energy into this chilly winter week with a Dark Chocolate Raspberry Cheesecake Bar closeup🍫❤️ Swap in any berry you love (big big fan of the tart raspberry tang though😋), but you need a bite of this lush dairy-free filling on top of @emmysorganics dark cacao cookie crust situation. Recipe below…

Crust
-1 package Emmy’s Organics Dark Cacao Cookies
-1/4 cup (30g) almond flour
-2 tbsp (50g) coconut oil
Filling
-2 cups (360g) raw cashews, soaked 3+ hours then drained
-1 cup (240g) full fat coconut milk
-1/3 cup (105g) maple syrup
-2 tbsp lemon juice
-1 tbsp lemon zest
-1 tsp vanilla extract
Swirl
-1 1/2 cup (180g) fresh raspberries
-2 tbsp coconut sugar
-1-2 tbsp water

Combine crust ingredients in a food processor. Process until cookies are broken down and mixture begins to clump together. Press firmly into the bottom of a loaf pan lined with parchment paper. Blend the filling ingredients until very smooth and creamy. Pour on top of the crust. Combine berries, coconut sugar, and water in a small saucepan. Simmer over medium-high heat for 5-7 minutes stirring frequently until it begins to thicken and become syrupy. Smash with a fork until the berries are mostly broken down.  Spoon on top of the cheesecake mixture and use the back of a spoon to swirl. Freeze overnight. Slice into bars and enjoy. Keep leftovers in the freezer. 

#nobakecheesecake #veganrecipes #healthydessert
Spiced Chocolate Chip Cookie Brittle! Think: choco Spiced Chocolate Chip Cookie Brittle! Think: chocolate chip cookie but ULTRA thin and crispy with a layer of dark chocolate underneath and a touch of holiday spice🍪🎄The combination of almond flour and yummy @sunbutter makes this brittle rich and “buttery”😋 Plus vegan, grain-free, and exceptionally giftable! 

New recipe on the blog! Link in my bio✨ https://feastingonfruit.com/spiced-chocolate-chip-cookie-brittle/

#vegancookies #christmascookies #holidaybaking #cookiebrittle #glutenfreebaking #feedfeed #veganpaleo
Is it even christmas time without a gingerbread cu Is it even christmas time without a gingerbread cutout cookie + sprinkles moment??🎄

This is my fave vegan and paleo recipe—super moist and tender with almond flour, heavy on the molasses, with a pop of lemon, and they’re oil-free!

Ingredients
-1/2 cup coconut sugar
-1/4 cup almond butter (or any nut/seed butter)
-1/4 cup molasses
-1 tbsp lemon juice
-2 tsps ginger
-1 tsp cinnamon
-1/4 tsp cloves
-1/2 tsp baking soda
-1 tsp vanilla extract
-2 cups almond flour (oat flour option linked in my bio!)

Whisk coconut sugar, almond butter, molasses, and lemon juice until combined. Add the rest of the ingredients and mix/knead to form a ball of dough. Roll out the dough to 1/4 inch thickness between two pieces of wax paper. Chill dough flat for 30 minutes. Cutout cookies with a cookie cutter, then use a spatula to carefully transfer to a baking sheet lined with parchment paper. Bake for 10 minutes at 350F or until golden around the edges. You can re-roll/cut the excess dough. Cool completely. Decorate (I used melted coconut butter + matcha for the “glaze”) and enjoy!

https://feastingonfruit.com/gingerbread-cutout-cookies/
Vegan Turtle Thumbprint Cookies! A favorite chocol Vegan Turtle Thumbprint Cookies! A favorite chocolate candy turned cookie, and dare I say I like the even BETTER in this form?!🍪🍪 These decadent drizzled cookies took quite a bit of testing because its really two recipes in one: fudgy gluten-free chocolate pecan cookies + homemade vegan caramel. Both simple, both holiday approved, both deliciously rich thanks to the magic of @miyokoscreamery vegan butter🧈

New recipe on the blog🐢 Link in my bio!

https://feastingonfruit.com/turtle-thumbprint-cookies/
Sugar cookies meets efficiency meets frosting pile Sugar cookies meets efficiency meets frosting piled on EXTRA thick in this Vegan Sugar Cookie Tart (or bars!) With a grain-free sugar cookie crust, sweet vanilla frosting filling, and all the holiday sprinkles your heart desires❤️💚❤️ Recipe linked in my bio!

https://feastingonfruit.com/sugar-cookie-tart/

#vegancookies #christmascookies #holidaybaking #sugarcookies #glutenfreebaking #feedfeed
This is not just a candy cane cupcake, this is a C This is not just a candy cane cupcake, this is a CAFFEINATED candy cane cupcake a.k.a. fluffy rich dark chocolate Peppermint Mocha Cupcakes❤️☕️🍫 Naturally sweetened, vegan and grain-free, and with a few different fudge frosting options. Recipe linked in my bio!

https://feastingonfruit.com/peppermint-mocha-cupcakes/
If eating ice cream in December is wrong then…I’ll take your bowl🙋🏻‍♀️🎄🍨

GINGERBREAD BLENDER ICE CREAM with molasses and spices and copious cookie crumbles of course🍪 Recipe below, happy friday!

4-5 frozen bananas
2 tbsp molasses
1/2 tsp ground ginger
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
1 tsp lemon juice
Gingerbread cookies, crumbled (link to my fave vegan/gf recipe in my stories!)

Blend everything except the cookies in a high speed blender or food processor until creamy and smooth. Add half of the cookie crumbles. Blend briefly to combine. Spread into a shallow pan or dish. Sprinkle more cookie crumbles on top. Freeze for at least 2 hours. Scoop into bowls, top with more cookies, enjoy!

https://feastingonfruit.com/gingerbread-nice-cream/

Explore

  • Recipes
  • Shop My Favorites
  • Blog

get new recipes

Info

  • About
  • Work With Me
  • Privacy
  • Privacy
  • Press

Copyright © 2023 Feasting on Fruit · Theme by 17th Avenue