• Blueberry Cheesecake Bars {dairy-free}

    Blueberry Cheesecake Bars - Comfy Belly

    A raw blueberry cheesecake tart—perfect for making cheesecake bars. 

    Blueberry Cheesecake Bars - Comfy Belly

    All I can say is: LIFE. It’s unpredictable, exhilarating, funny, painful, and reminds me that I am alive. I am therefore a bit backed up posting here, and I have so many recipes I’d love to share. And yet, this was a last minute recipe.

    My coconut flour cookbook came out last month, but I don’t want to turn on the oven right now (it’s summer in my part of the world, for real, in Seattle—yes, you read that correctly), so I’m going to hold on to a few recipes for a bit later. That means it’s raw dessert time.

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

    Here’s a simple raw cheesecake recipe 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! {sparklers in hand}

    Blueberry Cheesecake Bars - Comfy Belly


    Posted in Breakfast, Dairy-Free, Desserts, Egg-Free, Gluten-Free, Lactose-Free, Paleo, SCD, Vegetarian  |  14 Comments

    14 Responses to Blueberry Cheesecake Bars {dairy-free}

    1. Amy DeSouza says:

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

      • Erica says:

        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).

    2. Ariella says:

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

    3. Jodi says:

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

    4. Melissa says:

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


    5. Heather says:

      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 🙂

    6. Julia says:

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

    7. Pingback: Thanksgiving without the Food Hangover (Recipes included!) | health coach nw blog

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    1 tablespoon 3 teaspoons
    1/4 cup 4 tablespoons
    1 cup 8 ounces
    1 teaspoon 5 ml
    1 tablespoon 15 ml
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    almond flour 1/2 cup 48 g
    coconut flour 1/4 cup 26 g
    honey 1/4 cup 85 g
    honey 1 cup 12 ounces
    maple syrup 1/4 cup 81 g
    maple syrup 1/4 cup 59 ml
    butter 1/4 cup 55 g
    butter 1/2 cup 8 tbsp
    cocoa 1/4 cup 22 g
    chocolate chips 1 cup 6 ounces
    chocolate chips 1 cup 160 g
    olive oil 1/4 cup 54 g
    olive oil 1/4 cup 2 ounces
    coconut oil 1/4 cup 52 g
    Parmesan, grated 1/4 cup 20 g
  • Temperature conversions

    Gas Mark Fahrenheit Celsius
      1/4  225  110
      1/2  250  130
        1  275  140
        2  300  150
        3  325  170
        4  350  180
        5  375  190
        6  400  200
        7  425  220
        8  450  230
        9  475  240
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