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How to make:

No Bake Lemon Blueberry Cheesecake Bars (vegan & gluten-free)

A perfect summer dessert, these No Bake Lemon Blueberry Cheesecake Bars are refreshing & full of fruity flavor! They’re vegan, gluten-free & easy to make.

Prep Time:
20 mins
Total Time:
20 mins
20-25 bars 1x



  1. Line a 9×9 baking pan with foil or parchment paper. You can also use a springform pan (don’t line if using this).
  2. In a food processor or high-powered blender, add almonds, dates, and a pinch of salt. Blend until a soft dough forms, adding 1-2 tablespoons of water if needed.
  3. Press the dough into the bottom of the pan until it forms an even layer. Place in the fridge.
  4. In the same food processor, add blueberries, drained cashews, yogurt, lemon juice, vanilla, and salt. Blend until completely smooth.
  5. Pour over the crust. Place in the freezer for at least 4 hours, preferably overnight.
  6. When ready to serve, remove from the freezer and let sit for 5 minutes. Cut into 20-25 bars.
  7. Top with blueberries and lemon zest. Keep in freezer when not serving.


*You can also use pecans or walnuts instead of almonds.
**I found that the bars were sweet enough with just the blueberries and yogurt. For a sweeter recipe, add 2-4 tablespoons of maple syrup or preferred sweetener to your filling when blending.