Vegan Blackberry Cheesecake Bars
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Cuisine: Vegan
Serves: 9 bars
Ingredients
  • 1½ cups crush gluten-free cookies
  • ⅓ stick + 2 Tbsp vegan butter, melted
  • 2½ cups ripe blackberries
  • 1 cup raw cashews, soaked overnight then drained
  • 1 can Nature’s Charm coconut whipping cream
  • ½-1 can Nature’s Charm sweetened condensed coconut milk
  • 2 Tbsp corn starch
  • 3 Tbsp lemon juice
  • Pinch salt
  • 2 Tbsp vanilla
Instructions
  1. Preheat the oven to 350F. In a small saucepan over medium heat, cook 2 cups of blackberries until they release liquid, about 5 minutes. Stir often then strain in a mesh sieve. Return the liquid to the saucepan. Cook and stir over medium low heat until the liquid is thickened, about 2-3 minutes. Set aside to cool.
  2. Combine the melted butter and crushed cookies. In an 8x8 baking dish lined with parchment paper, transfer the cookie mixture and press it into an even layer using the bottom of a glass. Bake for 10 minutes and let cool slightly.
  3. In a high speed blender, combine the cashews, whipping cream, vanilla, salt, corn starch, and lemon juice. Add between ½ to 1 can of sweetened condensed coconut milk, depending on your desired sweetness. I used half a can for a less sweet dessert and it was delicious!
  4. Blend on high for 1 minute. Add 2 tbsp of the cashew mixture to the blackberry reduction and mix well. Pour the rest of the cashew mixture over the crust. Add dollops of blackberry reduction on top. Use the back of a knife to add swirls over the top.
  5. Bake for 45-55 minutes, until the center is cooked through but still jiggly. Halfway through baking, add fresh blackberries to the top in an even layer.
  6. Once baked, let cool to room temperature. Cover with plastic wrap and let set in the fridge for 6 hours or overnight. Remove from the pan, trim the edges, then slice into bars and serve.
Recipe by Carrots and Flowers at https://www.carrotsandflowers.com/vegan-blackberry-cheesecake-bars/