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 {dairy free}
If you're not up for a tart or bars, you can make individual cheesecakes using a muffin or cupcake baking pan, or use a square pan, pie dish, or anything in between. I used an 11 inch x 7 inch (28 cm x 18 cm) non-stick tart pan, and if you want to make it really easy to remove the bars, I recommend lining your pan with parchment paper.For the crust, I used a slight variation on my ginger snap cookie recipe for the crust and left it unbaked, but if you're not into raw cookie dough you can bake it for about 8 minutes at 350ºF (180ºC, or gas mark 4) to firm it up a bit.Soaking the cashews: Place the cashews in a bowl and fill with water until the cashews are fully covered. Let them sit at room temperature for at least 3 hours, then drain and rinse.
Servings: 15 bars
Calories: 277kcal
Equipment
- Food processor or high speed blender
Ingredients
Crust
- 2 cups blanched almond flour
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon ground cloves
- 1/3 cup maple syrup or honey
- 4 tablespoons coconut oil, melted
Cheesecake layer
- 1.5 cups raw cashews soaked for at least 3 hours, or in hot water for 10 minutes
- 1/3 cup coconut oil
- 1/3 cup lemon juice
- 1/4 teaspoon salt
- 1/3 cup maple syrup or honey
- 1 teaspoon vanilla extract
- 1 cup blueberries
Instructions
Crust
- In a mixing bowl, blend the flour, salt, cinnamon, ginger and cloves. Then add the honey and coconut oil and mix until well-blended.
- Prepare a pan with parchment paper if it's a non-stick surface, and using your fingers, press the crust into the pan using parchment paper on top of the dough.
Cheesecake layer
- Place all the ingredients, except the blueberries, in a food processor or high-speed blender and pulse or blend until the layer is very creamy in consistency. I usually process this layer for at least a minute or two. Feel free to add a tablespoon or so of water if it's too thick for your taste.
- Pour or spread the cheesecake layer over the crust and even it out by shuffling the pan and using a spatula or knife.
- Scatter the blueberries across the cheesecake layer and freeze the cheesecake for at least 4 hours.
- Slice and serve. If completely frozen, thaw for 5 to 10 minutes at room temperature. Store covered in the freezer.
Nutrition
Calories: 277kcal | Carbohydrates: 19g | Protein: 6g | Fat: 22g | Saturated Fat: 9g | Sodium: 120mg | Potassium: 134mg | Fiber: 2g | Sugar: 11g | Vitamin A: 5IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 2mg
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.
Thanks for catching that! It should say “coconut oil” so I just changed it.
Can you use a cashew substitute for this recipe? Im on the GAPS diet thank you!
Sorry I don’t have a substitute.
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!
Thank you so much for the kind words! Much appreciated 🙂
Erica – can you please provide Nutritional info? I would be so grateful; I am trying to help a friend with type II diabetes.
Done! Best wishes
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!
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.
Looks amazing… Is this cake meant to be eaten only frozen?
no, eat it any way you like – thawed, frozen, but do eat it cold. Cheers!
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 🙂
Aw, thanks!
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
That looks great! Enjoy!
Beautiful pictures, can’t wait to try it! So many recipes….so little time.
Thanks, Jodi! Yes, I need more time too!
These look amazing and so easy! thanks for the recipe!
You’re welcome!
Thank you for this! My daughter can’t do almond flour – but coconut. Do you know what the measurements should be for this replacement?
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).
Will do and thank you!!
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 🙂
Oh wow, sorry. That’s challenging. You can’t sub with coconut. You can try tofu if you’re not eliminating soy.