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- 1 cup raw cashews, soaked for at least 4 hours - 1/4 cup coconut cream - 1/4 cup maple syrup - 1/4 cup fresh lemon juice - Zest of 1 lemon - 1 teaspoon vanilla extract - 1 cup blueberries (fresh or frozen) - 1 cup almond flour - 1/4 cup rolled oats - 3 tablespoons coconut oil, melted - 2 tablespoons maple syrup (for the crust) - A pinch of salt Choosing the right ingredients makes a big difference. Use raw cashews for a smooth texture. Soaking them softens the nuts, making blending easy. Coconut cream adds richness. Look for high-quality cream for the best taste. Fresh lemons give bright flavor. Zest enhances the lemony aroma. For blueberries, fresh is best, but frozen works too. Just mix them in gently to keep their shape. If you're allergic to nuts, try sunflower seeds instead of cashews. Blend them well for a creamy texture. Use coconut yogurt instead of coconut cream for a similar taste. For gluten-free options, almond flour and oats are great. If you need a sweetener swap, agave syrup can replace maple syrup. Always check labels to ensure they fit your dietary needs. To start, grab a mixing bowl. Combine one cup of almond flour, a quarter cup of rolled oats, three tablespoons of melted coconut oil, two tablespoons of maple syrup, and a pinch of salt. Mix until it looks crumbly. Next, line an 8x8 inch baking pan with parchment paper. Pour the crust mixture into the pan and press it down evenly with your fingers. This helps to form a solid base. Place the pan in the refrigerator while you prepare the filling. Now, it’s time for the filling. Take your soaked cashews and place them in a high-speed blender. Add a quarter cup of coconut cream, a quarter cup of maple syrup, fresh lemon juice, lemon zest, and one teaspoon of vanilla extract. Blend until it becomes smooth and creamy. This mix should be thick and rich. Gently fold in one cup of blueberries. If you use frozen blueberries, work quickly to keep them from thawing too much. Remove the crust from the refrigerator. Pour the blueberry cheesecake filling over the crust. Spread it evenly using a spatula. Once you have it layered nicely, cover the pan with foil or parchment. Place it in the freezer for about two to four hours until the bars are set. After they chill, use the parchment paper to lift the bars out of the pan. Slice them into squares. Serve them cold, and add extra blueberries and lemon zest on top for a fun touch. To get a creamy texture, soak the cashews for at least four hours. This softens them, allowing for a smooth blend. Use a high-speed blender for the best results. Blend until you see no lumps. You want the mixture to be velvety and light. Press the crust firmly into the pan. This keeps it from crumbling later. When you add the filling, spread it evenly. Use a spatula to ensure it covers the crust fully. If you want more blueberries, fold them in gently. This keeps them intact for a lovely look. When serving, cut the bars into squares for easy sharing. Garnish with fresh blueberries and a sprinkle of lemon zest. For a touch of elegance, drizzle some coconut cream on top. Arrange the bars on a pretty platter to impress your guests. This adds to the visual appeal and makes them extra inviting! {{image_2}} You can change the flavors for a fresh twist. Try using strawberries instead of blueberries. You can also add a splash of orange juice for a citrus kick. Mix in some raspberries for a tart taste. If you love chocolate, add cocoa powder to the filling. It can give a rich flavor that pairs well with lemon. You can also try vanilla bean for a deeper sweet note. This recipe is already gluten-free, but you can enhance it. Use certified gluten-free oats if you need to. They ensure no cross-contamination with gluten. You can also use other nut flours like hazelnut or coconut flour for the crust. They offer unique tastes and textures while keeping it gluten-free. Toppings make your cheesecake bars even more special. Fresh fruit is a great choice. Think blueberries, raspberries, or even slices of lemon. You can also drizzle some coconut cream on top for richness. A sprinkle of crushed nuts adds a nice crunch. For a fun twist, try a layer of vegan chocolate sauce. It adds sweetness and pairs well with the tartness of lemon. To keep your vegan blueberry lemon cheesecake bars fresh, store them in the fridge. Use an airtight container to prevent them from drying out. Make sure the bars are completely cooled before covering. This way, they stay delicious and creamy for you to enjoy later. If you want to save some bars for later, freezing is a great option. First, cut the cheesecake into squares. Wrap each piece in plastic wrap. Then, place them in a freezer-safe bag or container. Make sure to remove as much air as possible. They can last up to three months in the freezer. In the fridge, these cheesecake bars should last about five days. If you freeze them, remember to thaw them in the fridge overnight before serving. This helps them regain their lovely texture. Always check for any changes in taste or smell before enjoying. Yes, you can make this recipe nut-free. Simply replace the cashews with silken tofu. This will give you a creamy texture without nuts. For the crust, use sunflower seed flour instead of almond flour. The taste will differ slightly, but it will still be delicious. The cheesecake bars should chill for about 2 to 4 hours. This time allows them to set properly. For best results, freeze them for a firmer texture. If you prefer a softer bite, refrigerate them instead. To thaw frozen cheesecake bars, transfer them to the fridge. Let them thaw slowly overnight for the best texture. If you're in a hurry, you can leave them at room temperature for 30 to 60 minutes. Just be careful not to let them sit out too long. Absolutely! You can use other fruits like raspberries, strawberries, or blackberries. Each fruit will give a unique flavor to the bars. Just remember to adjust the sweetness based on the fruit's natural sugars. To adjust the sweetness, add more or less maple syrup. Taste the filling as you blend it. If you want it sweeter, add a little more syrup. If it's too sweet, add a splash of lemon juice to balance the flavor. This blog post covers all the steps to make creamy cheesecake bars. We explored ingredient choices, substitutes for allergens, and easy step-by-step instructions. You learned tips for perfect texture and stylish serving ideas. We also shared flavor variations and storage tips to keep your bars fresh. In summary, making cheesecake bars is simple and fun. With the right ingredients and techniques, you can enjoy delicious treats any time. Get creative and make these bars your own!

Vegan Blueberry Lemon Cheesecake Bars

Indulge in these delightful Vegan Blueberry Lemon Cheesecake Bars that balance creamy cashews and zesty lemon perfectly! This easy recipe combines a crunchy almond and oat crust with a luscious blueberry filling and is completely dairy-free. Ideal for a refreshing dessert or snack, these bars will wow your taste buds. Click through to discover the full recipe and enjoy a guilt-free treat that everyone will love!
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Ingredients
  

1 cup raw cashews, soaked for at least 4 hours

1/4 cup coconut cream

1/4 cup maple syrup

1/4 cup fresh lemon juice

Zest of 1 lemon

1 teaspoon vanilla extract

1 cup blueberries (fresh or frozen)

1 cup almond flour

1/4 cup rolled oats

3 tablespoons coconut oil, melted

2 tablespoons maple syrup (for the crust)

A pinch of salt

Instructions
 

Prepare the Crust: In a mixing bowl, combine almond flour, rolled oats, melted coconut oil, 2 tablespoons of maple syrup, and a pinch of salt. Mix until crumbly and well combined.

    Press the Crust: Line an 8x8 inch baking pan with parchment paper. Pour the crust mixture into the pan and press it down firmly with your fingers until evenly distributed. Chill in the refrigerator while preparing the filling.

      Make the Cheesecake Filling: In a high-speed blender or food processor, combine soaked cashews, coconut cream, 1/4 cup maple syrup, lemon juice, lemon zest, and vanilla extract. Blend until completely smooth and creamy.

        Add Blueberries: Gently fold in the blueberries into the cheesecake filling mixture. If using frozen blueberries, do this step quickly to avoid thawing them too much.

          Layer the Filling: Remove the crust from the refrigerator and pour the blueberry cheesecake filling on top of the crust. Spread it evenly with a spatula.

            Chill: Cover the pan with foil or parchment and place it in the freezer for about 2-4 hours, or until the cheesecake bars are set.

              Slice and Serve: Once set, remove the cheesecake bars from the pan using the parchment paper. Slice them into squares.

                Enjoy: Serve them chilled and, if desired, top with extra blueberries and a sprinkle of lemon zest for an appealing finish.

                  Prep Time: 15 minutes | Total Time: 4 hours 15 minutes | Servings: 9 bars

                    - Presentation Tips: Arrange the bars on a platter, garnish with fresh blueberries and mint leaves, and drizzle a little extra coconut cream over the top for elegance.