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–+ servings
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
Cook Time 35 minutes
Chill Time 5 hours
Total Time 6 hours
Servings: 16
Course: Dessert
Cuisine: American
Calories: 116
Ingredients Method Nutrition

Ingredients
  

Crust
  • 1 bag grainless granola Or regular if not GF - I used Purely Elizabeth
  • 1/4 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 Tbsp maple syrup
  • 1 tsp vanilla
  • Pinch of salt
Blueberry Jam
  • 1/2 cup fresh blueberries
  • 1 Tbsp chia seeds
  • 1 Tbsp 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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