Vegan Berry Cheesecake Bars

recipes sweets Aug 16, 2021

Despite the fact that I’ve been out of school for several years now, this time of year always transports me back to my childhood self. Summer is winding down, and it seems as if sweater weather and pumpkin spice everything are right around the corner. I simply don’t think I’ll ever be old enough to outgrow that sense of nostalgia!

While there’s something comforting and cozy about fall, I’m clinging to every last shred of summer and taking advantage of ALL of the seasonal produce while it lasts!

And yes, these colorful Vegan Berry Cheesecake Bars are making all of my summer dreams come true, but they’re also something that can be enjoyed all year round – lucky for you  .

If you’re able to utilize the fresh berries that are in season this time of year, bonus points. But you can just as easily throw in whatever frozen berries you can get your hands on. This is my hack to making sure I’m getting the highest quality organic produce for a fraction of the price.

Wondering why? You can check out both my G’s Essential Grocery Guide and The Grocery Store Hack That’ll Make You Healthier All Year Long blog posts for all of the info and tangible tips to up-level your shopping game.

For these simple treats, I started with a bag of granola and coconut oil for the crust. The beauty of this is that you can use ANY granola you have on hand or love best. But if you’d prefer to make your own crust, that’s certainly an option as well. Check out my Vegan Avocado Key Lime Pie Bars recipe for a simple, delicious crust recipe made from pantry staples like dates, walnuts, etc.

And while you’re browsing, also check out some other of my “cheesecake” creations like Red, White & Blue Vegan Cheesecake Cups, Vegan Pistachio Cherry Cheesecake Bars, Mini Matcha Vegan Cheesecakes, and Mocha Almond Fudge Bars. Can you tell I love these type of desserts?

As for the berry filling, you’ll just blend together soaked, raw cashews, coconut cream, frozen blueberries, vanilla, lemon juice, maple syrup and salt. Pour this mixture on top of the crust, and finish it off with raspberries for a bit of color. Then allow the freezer to do all of the work!

You’ll then just cut into squares, and enjoy. It really doesn’t get better than a no-bake dessert, right?

Let me know if you give these babies a try by leaving a message below or giving me a shout on Instagram!



 YIELDS9 Servings


  •  2  bag (~12 oz) granola of choice
  •   cup coconut oil, melted
  • Berry Cheesecake
  •  1 cup cashews, soaked in warm water for at least and hour and drained
  •  2  cans (5.4 oz each) of coconut cream
  •  1 cup blueberries (fresh or frozen)
  •  ¼ cup maple syrup
  •  juice of one lemon
  •  1 tsp vanilla extract
  •  pinch of salt
  •  raspberries (fresh or frozen) for topping


Add both bags of granola and coconut oil to a food processor. Pulse until well-combined and crumbly.

Press into a 9x9 (or similar) pan lined with parchment paper, using your fingers to make an even layer.

Place in freezer while making cheesecake layer.

To a high speed blender or food processor, add drained cashews, coconut cream, blueberries, maple syrup, lemon juice, vanilla extract and salt. Mix until well-combined and creamy.
Pour the mixture on top of crust, using a spatula to smooth into an even layer. Sprinkle with raspberries.

Place in freezer for at least an hour to set up.

Place in the freezer for several hours before cutting into squares and serving. Store extras in the freezer.


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