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Home » Gluten-Free

Blueberry Cheesecake Bars {dairy free}

Jul 4, 2014 · 26 Comments

Blueberry Cheesecake Bars - Comfy Belly

Here's a raw blueberry cheesecake tart—perfect for making cheesecake bars.

It's a simple raw cheesecake using cashews and fresh blueberries. I found myself wanting cheesecake snack bars that were ice-box cold, and I also had a huge box of blueberries. This recipe is fairly easy; it just requires time and a food processor or high-speed blender.

There's three layers to this baby: crust layer, followed by the cheesecake layer, and finally the blueberries. I have a feeling any berry will top well, and I'm eager to try raspberries and blackberries. Or let it go topless.

Let me know if you try any variations—like maybe using another cookie dough for the crust, or using one of my pie crusts. Raw or otherwise. Enjoy!

Blueberry Cheesecake Bars - Comfy Belly
Blueberry Cheesecake Bars - Comfy Belly
Blueberry Cheesecake Bars - Comfy Belly
Blueberry Cheesecake Bars - Comfy Belly
Blueberry Cheesecake Bars - Comfy Belly

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  1. Sheri says

    November 02, 2020 at 4:56 pm

    Hello,
    The directions for the crust include butter, but the list of ingredients for the crust do not list butter.
    Thank you in advance for the correction.

    Reply
    • Erica says

      November 02, 2020 at 8:42 pm

      Thanks for catching that! It should say "coconut oil" so I just changed it.

      Reply
  2. Jillian says

    July 27, 2020 at 3:27 pm

    Can you use a cashew substitute for this recipe? Im on the GAPS diet thank you!

    Reply
    • Erica says

      July 27, 2020 at 6:08 pm

      Sorry I don't have a substitute.

      Reply
  3. KarenWnyc says

    June 01, 2019 at 1:09 pm

    Thank you, Erica! I've been using your site for years now and your recipes are the ONLY ones I can use without pre-tasting when cooking for company. That's remarkable !! Your testing ethic is evident and much appreciated!

    Reply
    • Erica says

      June 01, 2019 at 8:59 pm

      Thank you so much for the kind words! Much appreciated 🙂

      Reply
      • Karen Warren says

        July 02, 2020 at 6:25 pm

        Erica - can you please provide Nutritional info? I would be so grateful; I am trying to help a friend with type II diabetes.

        Reply
        • Erica says

          July 02, 2020 at 10:42 pm

          Done! Best wishes

          Reply
          • Karen Warren says

            July 23, 2020 at 10:25 am

            Thank you thank you thank you! I'd like to mention that lemon juice is now missing from your recipe. I am pretty darn sure it was there before...my daughter and I have been making this for quite some time now. I just made a batch of the cream cheese and it didn't taste right, So I reread the recipe a couple times and I said hmmm, lemon juice!

          • Erica says

            July 23, 2020 at 12:20 pm

            I just fixed this! Thank you so much for flagging this. Converting the recipes has been a time consuming task and I've messed up some of the recipes as a result. So sorry!! Yes, I left out the lemon juice. It's back now. Whew.

  4. Julia says

    August 31, 2016 at 7:02 pm

    Looks amazing… Is this cake meant to be eaten only frozen?

    Reply
    • Erica says

      August 31, 2016 at 9:57 pm

      no, eat it any way you like - thawed, frozen, but do eat it cold. Cheers!

      Reply
  5. Heather says

    August 10, 2015 at 1:27 pm

    Making this tonight! I just wanted to tell you I LOVE YOUR SITE!! I've made a few recipes and they all taste amazing! Because of this website I have done a 95% scd diet while pregnant. So thank you 🙂

    Reply
    • Erica says

      August 10, 2015 at 9:26 pm

      Aw, thanks!

      Reply
  6. Melissa says

    November 23, 2014 at 12:15 pm

    This is my favourite scd dessert recipe! Thank you so much. Here's my pic of my second attempt...

    https://twitter.com/melissa56555453/status/536612130402086912

    Reply
    • Erica says

      November 23, 2014 at 2:23 pm

      That looks great! Enjoy!

      Reply
  7. Jodi says

    July 29, 2014 at 4:20 pm

    Beautiful pictures, can't wait to try it! So many recipes....so little time.

    Reply
    • Erica says

      July 31, 2014 at 9:08 pm

      Thanks, Jodi! Yes, I need more time too!

      Reply
  8. Ariella says

    July 14, 2014 at 5:52 pm

    These look amazing and so easy! thanks for the recipe!

    Reply
    • Erica says

      July 31, 2014 at 9:07 pm

      You're welcome!

      Reply
  9. Amy DeSouza says

    July 05, 2014 at 5:28 am

    Thank you for this! My daughter can't do almond flour - but coconut. Do you know what the measurements should be for this replacement?

    Reply
    • Erica says

      July 05, 2014 at 8:16 am

      I guess you mean for the crust—replace the almond flour with a ground seed flour such as pumpkin, or use ground cashew or other nut that she can handle. The measurements are the same (2 cups). Caveat: I haven't tested this yet. I wouldn't replace with just coconut flour, it's too dry on it's own with just coconut flour (try a crust from my new cookbook if you're looking for a crust that uses some coconut flour).

      Reply
      • Amy DeSouza says

        July 05, 2014 at 7:14 pm

        Will do and thank you!!

        Reply
      • Deanna says

        July 03, 2019 at 4:34 pm

        My daughter can't do nuts but coconut okay too, what could be used instead of cashews or nuts? Thanks 🙂 Poor love is allergic to dairy, eggs, nuts, soy, fish and apples 🙁 Peanuts okay and coconuts okay and shellfish okay 🙂

        Reply
        • Erica says

          July 07, 2019 at 9:10 pm

          Oh wow, sorry. That's challenging. You can't sub with coconut. You can try tofu if you're not eliminating soy.

          Reply

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Welcome! I'm Erica, a cookbook author and writer. I offer whole food, grain-free, and gluten-free recipes, tips, and more. I'm passionate about food and the human microbiome. Also, I love vegetables.

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