These no bake vegan lemon blueberry cheesecake bars have the perfect combination of zing, crunch, creaminess & just enough sweetness. They’re super easy to make, the hardest bit is waiting for the cheesecake to set! Dairy free, nut free, vegan.
50gdairy free butter, melted(I use Naturli vegan block)
For the filling:
200gblueberriesfresh or frozen
Zest of 1 lemon
For the cream layer:
200gdairy-free cream cheeseI use Violife Creamy Original
150mldairy-free creamI use Elmlea Plant Double Cream
2tbspcaster sugarI used Pure Via Baker’s Secret Caster Sugar alternative
To make the base, blitz the biscuits into fine crumbs in a food processor. Add the melted butter and process for a few seconds until just combined. Alternatively, if you haven’t got a food processor to hand, place the biscuits into a zip lock bag and bash with a rolling pin.
Line a 9x9 inch cake tin with parchment paper. This will allow to ease the cheesecake out of the tin when it’s ready. Transfer the biscuit mixture into the cake tin. Spread evenly around the tin and pat firmly to form the cheesecake base. Transfer into the freezer whilst you’re making the filling.
To make the filling, combine all the filling ingredients in a small saucepan. Bring to a boil & then turn down to simmer. Simmer for 5-7 minutes until the sauce is starting to thicken. It’ll thicken more as it cools down. Allow the sauce to cool down completely.
To make the cream layer, combine the cream cheese, double cream, vanilla extract and sugar in a bowl and whip slowly using an electric hand whisk. Once all the ingredients are well combined, increase the speed to high and whip for 1-2 minutes until thick and creamy.
Remove the biscuit base out of the freezer, top with the cream mixture and spread evenly around the tin with a palette knife. Spoon dollops of the blueberry mixture around the tin and swirl with a toothpick. Sprinkle with lemon zest and transfer into a freezer for at least 4 hours or overnight.
Take the cheesecake out of the freezer & cut into slices (it cuts best when frozen). Allow the cheesecake bars to thaw for 15-20 minutes before eating. Keep refrigerated, they’ll last for 5-7 days. You can also freeze the cheesecake bars – they’ll keep for up to 6 months. Just allow them to thaw for 15-20 minutes before eating.