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cheesecake bars stacked on each other

No Bake Lemon Blueberry Cheesecake Bars

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  • Author: Ashlea Carver
  • Prep Time: 8 hours
  • Total Time: 8 hours
  • Yield: 9 1x
  • Category: dessert
  • Method: no bake
  • Cuisine: american
  • Diet: Vegan


No Bake Lemon Blueberry Cheesecake Bars made with fresh lemon juice, a delicious blueberry jam, and the best shortbread cookie crust. Naturally sweetened with maple syrup and dates, these bars are a healthier version of your favorite treat.



Shortbread Cookie Crust: 

  • 6 pitted dates
  • ¾ cup cashews
  • 1 cup almond flour 
  • ¼ teaspoon cinnamon 
  • 1 teaspoon vanilla extract 
  • 2 tablespoons maple syrup
  • ¼ teaspoon sea salt 

Blueberry Jam

  • 2 cups fresh blueberries 
  • ¼ teaspoon cinnamon 
  • 2 teaspoons arrowroot starch
  • 2  tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • ¼ cup maple syrup

Cheesecake Filling

  • 2 cups whole cashews
  • ¼ cup full fat coconut milk 
  • ¼ cup lemon juice
  • ⅓ cup maple syrup 
  • 1 teaspoon vanilla extract 
  • 2 tablespoons coconut oil


  1. Soak 2 cups of cashews in water overnight for the cheesecake filling.
  2. Combine the blueberries, maple syrup, cinnamon, and vanilla extract over medium-high heat. Use a wooden spoon or potato masher to mash the blueberries and break them down. Bring the blueberry mixture to a boil and then lower the heat and let simmer for 10-12 minutes while constantly stirring. When the blueberries have all burst and the jam has turned a dark purple color, whisk the lemon juice and arrowroot starch in a small bowl to make a slurry. Next, turn off the heat and pour the slurry mixture into the blueberries. Stir until the blueberries have thickened into a jam like consistency.