No Bake Blueberry Cheesecake Bars (Vegan, Gluten Free)

These No-Bake Blueberry Cheesecake Bars are almost too pretty to eat. With their vibrant blueberry swirls, creamy cashew filling, and golden nutty crust, they’re a feast for the eyes as much as the taste buds. Every bite delivers a refreshing burst of berry flavor and luscious texture, making them the perfect dessert for summer gatherings or a quiet moment of indulgence.

Why I Love These Blueberry Cheesecake Bars

• Bursting with juicy blueberries swirled beautifully into every bite.
• No baking required—perfect for hot summer days when you don’t want to turn on the oven.
• Creamy, silky filling that melts in your mouth, just like classic cheesecake but without the dairy.
• Nutty, no-bake crust adds texture and depth to each piece.
• Vegan, paleo and gluten-free, with no refined sugar.
• Beautiful —perfect for parties
• Healthy fats and fiber to keep your blood sugar stable and your body in the parasympathetic zone where digestion and joy come naturally.
• Freezer friendly, so you can always have a little slice of summer on hand.

Ingredients and Substitutions

What I love most about these No-Bake Blueberry Cheesecake Bars is they are made with simple, easy to find, wholesome ingredients. They’re full of nourishing healthy fats from cashews, coconut cream, and almond flour that supports steady energy and a calm, happy mood. Naturally sweetened with maple syrup and dates and no refined sugar. Every bite is rich, satisfying, and gently supportive of your well-being. Here’s what you’ll need:

• Almond Flour: This helps keep the crust together and creates an nice almond flavor.
• Shredded Coconut: Gives the crust a nice crunchy structure and prevents it from getting soggy.
• Medjool Dates: Provides a nice texture and sweetness to the crust.
• Blueberries: These are cooked briefly to create a juicy jam to swirl into the filling. Fresh or frozen can be used. Try to get organic since berries are heavily sprayed. See EWG dirty dozen list. These cheesecake squares could also be made with strawberries or raspberries.
• Maple Syrup: A delicious natural sweetener used in the blueberries and cheesecake filling. Honey can be substituted but the cheesecake will have a different flavor. If you’re keto allulose will work.
• Coconut Oil – This is used in the filling to help the cheesecake stay solid and, provides a creamy base. There’s also a little bit in the crust to hold it together. Use refined for no coconut taste.
• Lemon Juice and Zest: Fresh lemons give the filling a bright lemony taste.
• Vanilla Extract: Just a little helps to sweeten the crust.

Step‑by‑Step No‑Bake Instructions

There are 4 steps to make this amazing dessert. First the crust , next the blueberry sauce and the lemon cashew filling. Finally the last step is the most fun part, swirling the blueberries into the filling.

Make sure you plan ahead because this cheesecake needs to chill for at least 4 hours. It’s a great recipe to make the day before you’re going to serve it.

Step 1 – Make the coconut crust. In a food processor add the dates, almond flour, coconut, coconut oil and salt. Pulse until the dates are chopped into fine pieces and a loose dough forms – it should stick together when you squeeze a bit between your fingers. Press the crust onto the bottom of the pan using the flat part of a measuring cup. Chill while you make the sauce and the filling.

Step 2 – Make the blueberry Sauce. In a small bowl, mix together lemon juice with arrowroot . Heat the blueberries and maple syrup together in a small pan stirring occasionally for 3 minutes, mashing the blueberries with a fork or spoon against the bottom and sides of the pan to help break them up. Stir in the arrowroot mixture. Cook for 2 more minutes as the sauce thickens, stirring and mashing the blueberries to break them up.

Step 3 – Make the cashew lemon filling. Using a high speed blender or food processor, add cashews, coconut cream, lemon juice and zest, maple syrup, coconut oil, vanilla and salt. Blend until smooth and creamy. It will be thick at first. Stop and scrape down the sides of your blender to get it to run smoothly. Pour the lemon filling into the prepared pan and spread evenly.

Step 4 – Swirl in the blueberries. Drop lines or drops of blueberry sauce across the top, using most of the sauce. Using a fork or knife, gently swirl the sauce into the filling.

Step 5 – Chill for at least 4 hours. Chill in the refrigerator for at least 4 hours. Once chilled pick up the sides of parchment paper and lift the whole thing out of the pan and cut into squares. Slice them with a sharp knife and wipe the knife clean between each cut.

Serving

These blueberry cheesecake bars are best served cold, just like traditional cheesecake.

If frozen, let them sit out on the counter for 20 minutes or defrost in the refrigerator for 1 hour.

Storing

• In the refrigerator: Store these bars covered in a container in the refrigerator for up to 1 week.
• In the freezer: Cut the bars and place them in an air tight container in the freezer for up to 2 months. Separate the bars with parchment paper if stacking them.

Frequently Asked Questions

Indulgent yet wholesome, these No-Bake Blueberry Cheesecake Bars taste amazing and are made with ingredients you can truly feel good about. Every bite is cool, creamy, and naturally sweet. Whether you’re serving them at a summer gathering or treating yourself to a moment of bliss, they’re a delicious, nourishing way to celebrate. I hope they bring as much joy to your kitchen as they do to mine! 💜

More Delicious Blueberry Desserts

• Gluten Free Blueberry Crisp – Sweet, juicy blueberries with a crisp, nutty topping, baked until golden and jammy.
• Blueberry Panna Cotta – A diary free silky, sweet, custard topped with a beautiful fresh blueberry sauce. 
• Lemon Blueberry Cake – A bright, moist lemon almond cake layered with juicy blueberries.

Want to Save This Recipe?

Enter your email to receive this recipe, along with weekly recipes and inspiration.

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Send

Print

No Bake Blueberry Cheesecake Bars (Vegan, Gluten Free)

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Juicy blueberries swirled into a silky-smooth cashew lemon filling and a coconut, no-bake crust. Soak your cashews advance and give yourself enough time to let the cheesecake chill for at least 4 hours. 

• Author: Ingrid DeHart
• Prep Time: 45 minutes
• Cook Time: 4 hours to chill
• Total Time: 4 hours 45 minutes
• Yield: 12 servings
• Category: Dessert, Snack
• Method: Blend
• Cuisine: Paleo, Gluten Free, Dairy Free

Ingredients

Coconut Crust

• 6 medjool dates, softened in hot water for 5 minutes, pitted and torn in half
• 1/2 cup almond flour
• 1/2 cup shredded coconut
• 1 1/2 Tablespoons refined coconut oil, soft at room temperature
• pinch of sea salt

Blueberry Sauce

• 1 teaspoon lemon juice
• 2 teaspoons arrowroot
• 1 cup fresh or frozen organic blueberries
• 3 Tablespoons maple syrup

Cashew Lemon Filling

• 2 cups raw cashews ,280 grams, soaked* for 4 hours or overnight, rinsed, drained and dried in a kitchen towel. 
• 1 cup coconut cream, use just the solid part of a can of full fat coconut milk*
• 1/4 cup fresh lemon juice
• 1 teaspoon lemon zest
• 1/2 cup pure maple syrup
• 3/4 cup refined coconut oil, melted, 166 grams
• 1 teaspoon vanilla
• pinch sea salt

Cook Mode Prevent your screen from going dark

Instructions

1. Soak dates in hot water while you prepare the other ingredients. Remove pits and tear in half.
2. Line a baking pan with parchment paper  using enough overhang on the sides to easily lift the chilled bars out as a whole. If you’re using a parchment paper sleeve, oil the sides not covered with parchment. Set aside.
3. Crust: In a food processor add the dates, almond flour, coconut, coconut oil and salt. Pulse until the dates are chopped into fine pieces and a loose dough forms – it should stick together when you squeeze a bit between your fingers.
4. Press the crust onto the bottom of the pan.
5. Chill while you make the sauce and the filling.
6. Blueberry Sauce: Using a fork, mix the arrowroot and lemon juice together in a small bowl until the arrowroot has dissolved. Set aside. Heat the blueberries and maple syrup together in a small saucepan over medium heat. Stir occasionally for 3 minutes, mashing the blueberries with a fork or spoon against the bottom and sides of the pan to help break them up. Stir in the arrowroot mixture. Cook for 2 more minutes as the sauce thickens, stirring and mashing the blueberries to break them up. Remove sauce from heat and set aside at room temperature until step 8.
7. Filling: Using a high speed blender or food processor* (see F&Q for instructions), add cashews, coconut cream, lemon juice and zest, maple syrup, coconut oil, vanilla and salt. Blend until smooth and creamy. It will be thick at first, you’ll need to scrape the sides several times to get a smooth puree. Pour the lemon filling into the chilled crust and spread evenly.
8. Swirling In the Blueberries: Stir up the blueberry sauce because it has likely thickened. It can still be warm when you use it in this step. Drop lines and/or drops of blueberry sauce across the top. Use all of most of the sauce. Using a fork or knife, gently swirl the sauce into the filling.* 
9. Chill in the refrigerator for at least 4 hours but overnight is better. 
10. Once chilled, run a knife around the sides of the pan not covered in parchment to loosen and lift the whole thing using the parchment paper overhang to lift it out of the pan. 
11. Cut into squares. Serve chilled.
12. Store in the refrigerator or freezer. (see above)

Equipment

Blender

Buy Now →

Notes

To quick-soak cashews, pour boiling hot water over the cashews, soak for 30 minutes uncovered, then drain and rinse, proceed with the recipe.

Chill the coconut milk overnight. Scoop out the thick solid layer on the top leaving the liquid behind. You don’t really have to measure it, use all the cream. Don’t use any of the liquid, save it for a smoothie.

If you want beautiful swirls don’t mix them too much when swirling. The more you mix the less white space you have for contrast. The filling becomes purple.