Skinny Blueberry Cheesecake Bars Recipe

DISCLOSURE: CrumbKitchen.com is reader supported so if you buy any products featured on this site I may earn an affiliate commission. As an Amazon Associate I earn from qualifying purchases. Read my full disclosure here.

People always tell me that I’m one of these people who know how to warm the cockles of one’s heart.

Most times when visitors pop in they know that there is always some sweet or savory treat to chow – treats that are simply delectable.

I’ve had to chop and change though because a lot of my friends and family have become vegan.

I’ve done research though and there are some pretty awesome recipes to ensure that when it comes to vegan foods, they can be every bit as delish as anything else.

Equipment needed for Skinny Blueberry Cheesecake Bars Recipe

As simple and delicious as this Skinny Blueberry Cheesecake bars recipe is, so is the equipment you’ll need to make it.

Essentially all that you need is a loaf pan and a food processor to quickly whisk several ingredients together to make a nice blend. 

I’ve got 3 kids and a husband and with these bars, I know that they can be nibbling away without any guilt feelings of stuffing themselves with rubbish. 

Ingredients

  • 1 cup of coconut oil
  • 370g of raw cashews. These should have been soaked overnight in cold water.
  • 500g blueberries
  • 1 teaspoon vanilla extract
  • ½ cup maple syrup

Coconut Base

  • 3 cups toasted shredded coconut
  • ½ cup maple syrup
  • 1 cup almond meal
  • ½ cup coconut oil
  • ½ teaspoon ground cinnamon

Skinny Blueberry Cheesecake Bars Recipe

Before you do anything, grease and line a loaf pan. The one I use is about 12cm x 27cm x 6cm-deep.

How To prepare Skinny Blueberry Cheesecake Bars

Get your food processor out and place all the coconut base ingredients into it and whisk everything up. Press into the loaf pan and chill it.

Into your food processor, add your cashews and whisk them up for a couple of minutes. You want to get them to a creamy paste texture.

Next, add the coconut oil, vanilla, and maple syrup and whisk around until well blended. Add ¾ of the blueberries and whisk them as well.

Pour all of this over the coconut base and use the remaining berries on the top. Then chill it for the night.

Whenever you want to feast on this, cut into bars and prepare to be utterly delighted.

This is such a quick and easy recipe to get together in a jiffy. It’s so super delicious you’ll be glad you found out about it.

I know some of my friends even bake it and serve it with cold vanilla ice cream or just plain cream. You just make it as decadent as you like.

For my vegan family and friends, I’m just glad I’ve managed to get something together that is free of eggs and dairy. 

It is just perfect for kids and adults. I thank you for reading my post and you are surely going to enjoy this recipe too as much I and my family do. Bon Appetite!