Vegan, Gluten-Free Blueberry Cheesecake Bars
Try this vegan, gluten-free blueberry cheesecake bars recipe.
Try this vegan, gluten-free blueberry cheesecake bars recipe.
- 1/4 tsp salt
- 1/2 tsp baking powder
- 3 tbsp melted coconut oil
- 2 tbsp lemon juice
- dry ingredients
- wet ingredients
- crust
- 4 tbsp coconut sugar
- 2 tbsp water
- 2 tbsp cold water
- 1 tbsp coconut sugar
- 1/8 spsalt
- 2 tbsp almond butter
- 1/2 tsp ceylon cinnamon
- 1/3 upsgluten-free oat flour
- 1/4 cups white rice flour
- 1/4 cups almond flour
- cashew cream cheese filling
- 1 cup soaked cashews
- 1/4 cups unsweetened plant-based yogurt (i used oat yogurt)
- 1 ,5 tbsp maple syrup
- 1/4 tsp vanilla bean powder
- + 1 tbsp almond flour
- berry topping
- 1 cup of frozen blueberries (or other berries)
- 1 ,5 tbsp potato starch
- Carbohydrate 164.292902077482 g
- Cholesterol 1.63333333001956 mg
- Fat 154.097604150325 g
- Fiber 15.4681918485411 g
- Protein 44.8119108267714 g
- Saturated Fat 30.3925363730661 g
- Serving Size 1 1 recipe (529g)
- Sodium 1006.07745824287 mg
- Sugar 148.824710228941 g
- Trans Fat 7.28893458257696 g
- Calories 2152 calories
Step-by-step
- Soak ~1 cup of cashews a minimum of 2 hours (preferably at least 4 hours or overnight) in warm water + ½ tsp sea salt.
- Preheat oven to 375F / 190 C.
- Combine dry ingredients together.
- Add melted coconut oil and almond butter to the dry ingredients. You might need your hands to mix the batter properly. It should look like wet coarse sand.
- Add cold water 1 tbsp at a time and mix with a spoon until the batter is firm and can be easily rolled into a ball.
- Line a small baking pan (I used a rectangle shaped: 22 x 16 cm ~9 x 6 inches, but this recipe would also work in a spring form cake pan) with parchment paper.
- Flatten the batter in the pan with your fingers until it is even.
- Bake in 375F / 190C for 10 minutes.
- While the crust is in the oven, prepare the cashew cream cheese filling: drain and rinse soaked cashews.
- Add all filling ingredients except almond flour to a high-speed blender or food processor and blend until the cashew cream is completely smooth.
- Add 1 tbsp almond flour and mix with a spoon.
- Berry topping: mix frozen blueberries and potato starch + coconut sugar. Coat all the berries in potato starch.
- Pour cashew cream on top of baked crust.
- Add blueberries on top of cashew cream and press the berries gently.
- Bake in the oven for 20-25 minutes until blueberries have melted into a jelly-like consistency.
- Let the blueberry cheesecake cool down in the baking pan.
- Cut into bars OR keep overnight in the fridge and cut into bars after chilling the cake.
- Enjoy this creamy berry delight!
My Unexpected Blueberry Cheesecake Bar Adventure
As a busy working mom, time in the kitchen is a precious commodity. I crave delicious, healthy treats, but the thought of spending hours baking often feels overwhelming. So, when I stumbled upon this recipe for vegan, gluten-free blueberry cheesecake bars, I was intrigued. The promise of a decadent dessert without the guilt of refined sugars or gluten was simply too tempting to resist. What I didn't expect was the journey this simple recipe would take me on, a journey that blended the unexpected ease of preparation with the sheer joy of sharing a homemade treat with my family.
The first hurdle, as always, was finding the time. I squeezed the prep work in between conference calls and school pick-ups, soaking the cashews overnight while juggling work emails. The next morning, the actual baking process was surprisingly straightforward. The instructions were clear and concise, guiding me through each step with ease. The kitchen became my sanctuary for a brief period, a space where I could escape the daily grind and focus on the creative act of baking. The aroma of warm cinnamon and coconut oil filled the air, a sweet promise of the deliciousness to come.
The best part, without a doubt, was sharing these bars with my loved ones. My daughter, a discerning foodie, devoured hers with gusto. My husband, usually a skeptic when it comes to vegan desserts, found himself reaching for seconds. Even my normally picky neighbours, who received a batch as a "thank you" for watching my dog, were impressed by the bars’ unique flavour and texture. This wasn't just about creating a delicious treat; it was about forging connections, sharing moments of sweetness and building relationships through the simple act of baking.
This recipe became more than just a recipe; it became a reminder of the beauty of simple pleasures. The satisfaction of creating something delicious and healthy from scratch, the joy of sharing it with others, and the quiet time spent in the kitchen were all unexpected gifts that accompanied this culinary adventure. The blueberry cheesecake bars were a resounding success, but the true reward lay in the experience itself.
The unexpected ease of this recipe transformed my perception of baking. It's not always a time-consuming chore. It can be a simple act of self-care, a source of creative expression, and a delicious way to connect with loved ones. The creamy cashew filling, perfectly balanced by the tartness of the blueberries, was a revelation. The crunchy, gluten-free crust added a delightful textural contrast. This wasn’t just another dessert; it was a small act of love, lovingly crafted from simple ingredients and shared with love. The memory of that afternoon, the scent of warm spices, and the smiles on my family’s faces are far more valuable than any gourmet dessert I could have bought from a store. The recipe became a treasured addition to my repertoire, a quick and easy solution for those times when a little sweetness is needed to brighten the day. I can already envision myself creating these bars again soon, perhaps with a twist: a sprinkle of fresh mint, maybe some toasted coconut flakes. The possibilities are endless.
And as for the unexpected benefits? I discovered a new appreciation for vegan baking, a new level of confidence in my culinary abilities, and a deeper connection to the simple joy of creating something delicious to share.
