Recipe:

Baked Blueberry Cheesecake Bars

The only cheesecake recipe you will ever need for the rest of your life, ever again. It’s creamy-smooth and richly decadent, with just the right touch of tartness from lemon and blueberries.

Preparation time Prep: 20 mins
bake 60 mins
chill 2 hours
Skill level Easy Peasy

You will need:

Base
  • 400g pack McVities plain original digestives
  • ½ cup coconut oil, melted and cooled + extra for greasing (sub for melted vegan butter if you don’t like the taste of coconut oil!)
Filling
  • 1 cup cashews, soaked overnight and drained
  • 227g tub vegan cream cheese (e.g. Tofutti brand)
  • 1 cup coconut cream
  • 1 ½ tablespoons cornflour
  • 2 teaspoons vanilla bean paste
  • ⅔ cup agave syrup
  • 1 tablespoon coconut oil
  • Finely grated zest of a lemon
  • ¼ cup lemon juice
Blueberry compote
  • 1 punnet blueberries
  • ¼ cup agave syrup
  • 2 tablespoons water
For garnish
  • ¼ cup edible flowers (optional)
~
Recipe: Fiona Roberts Food

Directions:

  • 1Preheat oven to 160°C (140°C fan-forced). Line a 20cm brownie pan with baking paper and place on a baking tray.
  • 2For the base, place biscuits in a food processor and pulse to a fine crumb. Add melted coconut oil, pulsing to combine. Spoon into prepared pan, spreading evenly with a spatula, before pressing down firmly to create the base. Place in refrigerator for 30 minutes to chill.
  • 3For the blueberry compote, combine blueberries, agave syrup and 2 tablespoons water together in a small saucepan over medium heat. Cook for 10 minutes or until blueberries collapse and mixture thickens and becomes jam-like. Remove from heat and allow to cool completely.
  • 4For the filling, place cashews, cream cheese, coconut cream, cornflour, vanilla, agave syrup, coconut oil, juice and zest together in a food processor, pulsing until mixture becomes smooth and creamy. Pour over the chilled base, smoothing the top with a spatula.
  • 5Dollop the compote on top and using a chopstick gently create swirls through the mixture.
  • 6Place in preheated oven and bake for 55 minutes or until cheesecake is just set but still a little wobbly in the centre. Remove from oven and allow to cool for 30 minutes before chilling in the refrigerator for at least 2 hours.
  • 7To serve, cut cheesecake into 8 equal sized bars or 16 equal sized squares and top each with edible flowers.
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