Imagine sinking your fork into a luscious, creamy dessert that's not only incredibly delicious but also completely plant-based and packed with antioxidant-rich fruits. These Blueberry and Cherry Layered Vegan Cheesecake Bars are about to revolutionize your dessert game, proving that healthy eating can be a mouthwatering adventure. With a buttery almond flour crust, silky smooth cashew cream, and vibrant fruit swirls, this recipe is your ticket to dessert paradise without any dairy, refined sugars, or guilt!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Vegan
Serves: 12 servings
Ingredients
- 1 cup almond flour
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 1 cup cashews (soaked)
- 1/2 cup coconut cream
- 1/4 cup lemon juice
- 1 cup blueberries
- 1 cup cherries (pitted)
- 1/4 cup agave syrup
Instructions
- Soak cashews in warm water for at least 2 hours or overnight to ensure a creamy texture for the cheesecake filling.
- Preheat the oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- For the crust, combine almond flour, melted coconut oil, and maple syrup in a mixing bowl. Mix until a crumbly, slightly sticky dough forms.
- Press the crust mixture evenly into the bottom of the prepared baking pan. Bake for 10-12 minutes until lightly golden. Remove and let cool completely.
- Drain and rinse the soaked cashews. In a high-speed blender, combine cashews, coconut cream, lemon juice, and half of the agave syrup. Blend until smooth and creamy.
- Prepare the fruit layers by separately blending blueberries and cherries with the remaining agave syrup until smooth.
- Pour half of the cashew cream mixture over the cooled crust, creating an even layer.
- Carefully spoon the blueberry puree in dollops over the cashew cream layer, then gently swirl with a knife to create a marbled effect.
- Add the remaining cashew cream and top with cherry puree, repeating the swirling technique.
- Freeze the cheesecake bars for 3-4 hours or overnight until completely set.
- Remove from freezer 10-15 minutes before serving to allow slight thawing. Lift out of the pan using parchment paper and slice into 12 even bars.
- Garnish with fresh berries or mint leaves if desired, and serve chilled.
Tips
- Cashew Soaking is Key: Always soak cashews thoroughly to ensure a ultra-creamy, smooth filling. The longer they soak, the more luxurious your cheesecake base will be.
- Freeze for Perfect Texture: Don't rush the freezing process. Allowing the bars to set completely ensures they hold their shape and develop that classic cheesecake consistency.
- Room Temperature Matters: Let the bars sit for 10-15 minutes before serving to soften slightly, which enhances their flavor and makes slicing easier.
- Get Creative with Swirling: Take your time when creating the fruit swirls. A gentle hand with a knife can create beautiful, Instagram-worthy marbling.
- Storage Tip: These bars can be stored in the freezer for up to 2 weeks in an airtight container, making them a perfect make-ahead dessert for unexpected guests or meal prep.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 6g
Fat: 24g
Saturated Fat: 12g
Cholesterol: 0mg
