08/07/2026
🍴🌞No Bake Lemon Blueberry Cheesecake Bars (vegan & gluten-free)
A perfect summer dessert, these No Bake Lemon Blueberry Cheesecake Bars are refreshing & full of fruity flavor!
Ingredients:
1 cup almonds
1 cup pitted dates
2 cups frozen blueberries, plus more for garnish
1 1/2 cups raw cashews, soaked overnight & drained
3/4 cup Silk Plain Soy Dairy-Free Yogurt Alternative
1/4 cup + 2 tablespoons lemon juice
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
Lemon zest, for garnish
Instructions:
1. Line a 9×9 baking pan with foil or parchment paper.
2. In a food processor or high-powered blender, add almonds, dates, and a pinch of salt. Blend until a soft dough forms, adding 1-2 tablespoons of water if needed.
3. Press the dough into the bottom of the pan until it forms an even layer. Place in the fridge.
4. In the same food processor, add blueberries, drained cashews, yogurt, lemon juice, vanilla, and salt. Blend until completely smooth.
5. Pour over the crust. Place in the freezer for at least 4 hours, preferably overnight.
6. When ready to serve, remove from the freezer and let sit for 5 minutes. Cut into 20-25 bars.
7.Top with blueberries and lemon zest. Keep in freezer when not serving.
Try it out, let me know how it goes!
