Vegan Lemon Blueberry Cheesecake Bars

Print Recipe

Vegan Lemon Blueberry Cheesecake Bars


  • 2 packages Cappello’s Double Chocolate Chip Cookie Dough 

  • For the cheesecake filling:

  • One 15-ounce can of full-fat coconut cream, chilled 

  • 1½ cups raw cashews, soaked overnight, then drained 

  • ¼ cup coconut oil, melted and slightly cooled 

  • ¼ cup maple syrup

  • ¼ cup lemon juice 

  • 1 tablespoon lemon zest 

  • 1 teaspoon vanilla extract 

  • ¼ teaspoon salt 

  • For the blueberry swirl:

  • ½ cup frozen wild blueberries, thawed 

  • 2 teaspoons maple syrup 

  • 1 teaspoon lemon zest 

  • ⅛ teaspoon ground cinnamon


  • Line an 8-by-8-inch baking pan with parchment paper. 

  • Evenly press cookie dough into the base of the pan. Set aside. 

  • To the bowl of a food processor, add coconut cream, making sure to add just the cream off the top of the can. Discard the liquid. 

  • Add soaked and drained cashews, coconut oil, maple syrup, lemon juice, vanilla, and salt to the food processor. Blend until very smooth. 

  • Pour the mixture on top of the cookie dough. 

  • In a food processor add blueberries, maple syrup, and cinnamon. Blend until smooth. 

  • Spoon blobs of the blueberry mixture on top of the cheesecake layer. 

  • Using a sharp knife or skewer, make swirls, or “figure eights” to achieve a swirly look.

  • Place pan in the freezer and let chill for 2 hours. 

  • When ready to serve, remove from freezer, cut into 9 squares, and serve.

Kids Can Do

  • Add all ingredients into a food processor

  • Pour the cashew mixture

  • Spoon the blueberry mixture