Triple Layer Vegan Blueberry Cheesecake Bars

Triple Layer Vegan Blueberry Cheesecake Bars



  • 1 bag grainless granola (Or regular if not GF – I used Purely Elizabeth)
  • 1/4 cup melted coconut oil


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

Blueberry Jam

  • 1/2 cup fresh blueberries
  • 1 Tbsp chia seeds
  • 1 Tbsp maple syrup


  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.
Author: Erin MorrisseyCategory: Dessert