Triple Layer Vegan Blueberry Cheesecake Bars

These Triple Layer Vegan Blueberry Cheesecake Bars are going to make you guys swoon and are super easy to make!

I am so excited to share these triple layer vegan blueberry cheesecake bars with you guys, it has been killing me that I haven’t gotten this blog post up yet. My fruity-dessert loving boyfriend was going wild over them and I knew that meant that I had created something pretty dang good. He wouldn’t even bring them into work to share with his co-workers because he wanted them all for himself!!

If you don’t follow me on Instagram, you wouldn’t know that Tom and his co-workers rate my treats on a large Excel sheet. It’s a fun little game they have going on and so whenever I send Tom to work with a new baked good or treat, they send me back a full report.

Well these blueberry cheesecake bars didn’t actually make it into work because someone wanted to eat them all for himself!

Anyway, while they look complex – they are SO simple! The bottom layer is just ground up granola. The middle layer is my easy vegan cream cheese frosting, and the top layer is my simple 3-ingredient chia jam. The assembly is the thing that takes the longest.

I am super pumped to make these all summer long and am hoping that one day they will make it into Tom’s work so I can get the official rating from the coworkers.

For any cheesecake fan, definitely try my Healthy Mini Cheesecake Recipe next!

Erin Antoniak

Triple Layer Vegan Blueberry Cheesecake Bars

5 from 1 vote

These triple layer blueberry vegan cheesecake bars feature a buttery crust, a creamy dairy-free cheesecake filling, and a vibrant blueberry topping. Each layer adds its own texture and flavor, creating a dessert that's rich, refreshing, and visually impressive while remaining completely vegan and dairy-free.

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Prep Time 25 minutes mins

Cook Time 35 minutes mins

Chill Time 5 hours hrs

Total Time 6 hours hrs

Servings: 16

Course: Dessert

Cuisine: American

Calories: 116

Ingredients Method Nutrition

Ingredients

  

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Crust

• 1 bag grainless granola Or regular if not GF - I used Purely Elizabeth
• ¼ cup melted coconut oil

Cheesecake

• 1.5 cup raw cashews soaked overnight or in hot water for at least 2 hours
• ½ cup filtered water
• 3 tablespoon maple syrup
• 1 teaspoon vanilla
• Pinch of salt

Blueberry Jam

• ½ cup fresh blueberries
• 1 tablespoon chia seeds
• 1 tablespoon maple syrup

Method

 

1. In a food processor, blend 1 bag grainless granola with melted coconut oil.
2. Blend until fully combined and crumbly.
3. Flatten into brownie pan in an even layer and place in freezer.
4. While crust is chilling, in a blender/food processor blend cheesecake ingredients together until smooth.
5. Pour onto crust and spread evenly, place back in the freezer.
6. For the chia jam, put fresh blueberries in a saucepan over medium heat and let heat through.
7. Remove from heat and smash with fork, add in chia seeds and maple syrup and mix.
8. Let sit for 15 minutes to gel.
9. Add blueberry layer to cheesecake.
10. Place in fridge for at least 1 hour before eating.

Nutrition

Calories: 116kcalCarbohydrates: 8gProtein: 2gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.001gSodium: 2mgPotassium: 98mgFiber: 1gSugar: 4gVitamin A: 3IUVitamin C: 1mgCalcium: 15mgIron: 1mg

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O