Blueberry Lemon Vegan Cheesecake Bars
These vegan cheesecake bars are a delicious and healthy dessert that combines the sweet and tangy flavors of blueberries and lemons with the creamy and indulgent texture of cheesecake, all without using any dairy products. These bars are perfect for vegans, as well as for anyone who is lactose intolerant or simply looking for a healthier alternative to traditional cheesecake.
Ingredients
- 9 88 Acres Blueberry Lemon Seed and Oat Bars
- 1 lemon juiced
- 1 tbsp lemon zest
- ¼ cup powdered sugar
- 13.5 oz can coconut cream
- 2 cups vegan cream cheese room temperature
- 1 tsp vanilla extract
For the blueberry swirl:
- 1 cup blueberries
- ½ cup granulated sugar
Instructions
- In a saucepan, add the 1 cup blueberries and the ½ cup granulated sugar. On medium low heat, cook the mixture, stirring occasionally. Burst the blueberries with a wooden spoon. Cook the blueberries on low for about 15 minutes until the mixture has thickened. Pour into a bowl and cool at room temperature for at least 1 hour.1 cup blueberries, ½ cup granulated sugar
- In the bowl of an electric mixer, add the 2 cups vegan cream cheese, 1 lemon, 1 tsp vanilla extract, and 1 tbsp lemon zest. Beat for about 2 minutes on medium speed until smooth. Add the ¼ cup powdered sugar and mix to combine.1 lemon, 1 tbsp lemon zest, ¼ cup powdered sugar, 2 cups vegan cream cheese, 1 tsp vanilla extract
- In a separate bowl of an electric mixer, beat the 13.5 oz can coconut cream for about 2 minutes until foamy. Fold the cream into the cream cheese mixture using a spatula. Fold in circular motions to maintain the airy qualities of the cream.13.5 oz can coconut cream
- Line a 9” by 11” baking dish with the seed and oat bars and press the sides of the bars into each other to form one seamless crust.9 88 Acres Blueberry Lemon Seed and Oat Bars
- Pour the cream cheese filling onto the bars. Swirl the blueberry filling into the cream cheese mixture. Cover with plastic wrap and freeze for at least 5 hours, preferably overnight.
- Remove the dish from the freezer and let thaw at room temperature for about 30 minutes. Cut the sheet into 2” by 4” rectangles bars and serve.