Triple Layer Vegan Blueberry Cheesecake Bars

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.

Course Dessert

Cuisine American

Keyword Triple Layer Vegan Blueberry Cheesecake Bars, Vegan Blueberry Cheesecake Bars

Prep Time 25

Cook Time 35

Chill Time 5

Total Time 6

Servings

Calories 116kcal

Author Erin Antoniak

Ingredients

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

Instructions

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

Nutrition