• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • Recipes
  • Wellness
  • About
    • About
    • Books
    • Press
    • Privacy Policy
  • Work With Me

My Berry Forest

Creative plant-based recipes from the magical berry forest

August 15, 2016 By Tiinatuuli 12 Comments

VEGAN GLUTEN-FREE BLUEBERRY CHEESECAKE BARS

Vegan Gluten-free Blueberry Cheesecake Bars. Myberryforest.com

My whole family is totally in love with these vegan gluten-free blueberry cheesecake bars, which were born when I happily combined two recipes I’ve been testing this summer: the perfect blueberry pie and cheesecake bars. Some of you may have noticed I use cashews a lot in my recipes. Well, they are one of the stars of this recipe too, as they once again impress me with their creaminess. Then of course there are the wild blueberries from Finnish forests, which add a slight tanginess to the sweet cheese cake-y creaminess. I have a feeling these two recipes will stay happily married for a long time!

Bake or no bake?

There are many raw vegan cheesecake versions online, and I do love raw cheesecake. But I’m still more of a baked treat kinda girl. My mom was an avid baker when I was a little girl, and I have the fondest memories of her fresh baked cinnamon rolls, buttermilk cake and berry tarts.

She used to make a heavenly blueberry tart containing quark. It was a tart very similar to blueberry cheesecake and we call this tart mustikkarahkapiirakka. Yes, seriously. Finnish words are quite funny.

Now the tables have turned: it’s my turn to bake (a lot!) and my mom is an avid taste tester. She really loves my vegan gluten-free blueberry cheesecake bars – kind of like a modernized version of mustikkarahkapiirakka 🙂

Baked vegan gluten-free cheesecakes

I’ve been a bit obsessed with baked vegan gluten-free cheesecakes. Baked cheesecake is my favorite treat to have with afternoon coffee, because it’s so creamy and just the right kind of sweet and tangy at the same time.

I have several baked cheesecake recipes on the blog. These are all vegan and gluten-free:

Lingonberry cheesecake tarts – you can use cranberries too!

Strawberry cheesecake bites

Super creamy lemon cheesecake

Pumpkin caramel cheesecake

Christmas tree cheesecake pops

Vegan, Gluten-free Blueberry Cheesecake Bars. Myberryforest.comVegan, Gluten-free Blueberry Cheesecake Bars. Myberryforest.com

Before baking

Please note that this recipe requires some prep time: a minimum of 2 hours (but preferably at least 4 hours or overnight) soaking time for cashews. If you really don’t have the time, you can do a shortcut: soak cashews in hot (boiled) water for about 15 minutes. This will soften them up a bit.

And if you can resist I advise you to keep the baked cheesecake in the fridge overnight for the best flavor. It’s also easier to cut the chilled cake into perfect bars!

Otherwise this is a super simple, quick-to-make creamy berry treat with a crust that melts in your mouth. I’ll be baking these (and many more healthy vegan & gluten-free treats and meals) before baby number 3 arrives in October. I’ll just pop them in the freezer and take out a piece (or two) at a time for the perfect baby nap time coffee moment. If you start soaking cashews n-o-w, you’ll have these goodies for your next coffee / tea break, too 🙂

Vegan, Gluten-free Blueberry Cheesecake Bars. Myberryforest.com

5.0 from 2 reviews
VEGAN, GLUTEN-FREE BLUEBERRY CHEESECAKE BARS
 
Save Print
Prep time
2 hours 30 mins
Cook time
30 mins
Total time
3 hours
 
Prep time includes the minimum soaking time for cashews (2 hours). 1 cup = ~2,4 dl
Ingredients
  • Crust
  • Dry ingredients
  • ⅓ cups gluten-free oat flour
  • ¼ cups white rice flour
  • ¼ cups almond flour
  • 4 tbsp coconut sugar
  • ½ tsp baking powder
  • ½ tsp Ceylon cinnamon
  • ¼ tsp salt

  • Wet ingredients
  • 3 tbsp melted coconut oil
  • 2 tbsp almond butter
  • 1-2 tbsp cold water (depending on how thick the almond butter is)

  • Cashew cream cheese filling
  • 1 cup soaked cashews
  • ¼ cups unsweetened plant-based yogurt (I used oat yogurt)
  • 2 tbsp lemon juice
  • 2 tbsp water
  • 1,5 tbsp maple syrup
  • ¼ tsp vanilla bean powder
  • ⅛ tsp salt
  • + 1 tbsp almond flour

  • Berry topping
  • 1 cup of frozen blueberries (or other berries)
  • 1,5 tbsp potato starch
  • 1 tbsp coconut sugar
Instructions
  1. Preparations: Soak ~1 cup of cashews a minimum of 2 hours (preferably at least 4 hours or overnight) in warm water + ½ tsp sea salt.
  2. Crust: Preheat oven to 375F / 190 C.
  3. Combine dry ingredients together. Add melted coconut oil and almond butter to the dry ingredients. You might need your hands to mix the batter properly. It should look like wet coarse sand. Add cold water 1 tbsp at a time and mix with a spoon until the batter is firm and can be easily rolled into a ball.
  4. Line a small baking pan (I used a rectangle shaped: 22 x 16 cm ~9 x 6 inches, but this recipe would also work in a spring form cake pan) with parchment paper. Flatten the batter in the pan with your fingers until it is even. Bake in 375F / 190C for 10 minutes.
  5. While the crust is in the oven, prepare the cashew cream cheese filling: drain and rinse soaked cashews. Add all filling ingredients except almond flour to a high-speed blender or food processor and blend until the cashew cream is completely smooth. Add 1 tbsp almond flour and mix with a spoon.
  6. Berry topping: mix frozen blueberries and potato starch + coconut sugar. Coat all the berries in potato starch.
  7. Pour cashew cream on top of baked crust. Add blueberries on top of cashew cream and press the berries gently.
  8. Bake in the oven for 20-25 minutes until blueberries have melted into a jelly like consistency.
  9. Let the blueberry cheesecake cool down in the baking pan. Cut into bars OR keep overnight in the fridge and cut into bars after chilling the cake.
  10. Enjoy this creamy berry delight!
3.4.3177

ps You can also follow my blog on Facebook!

related

Filed Under: All recipes Tagged With: blueberries, blueberry cheesecake, cashews, cheesecake, gluten free baking, gluten-free cheesecake, healthy treats, soaked cashews, vegan baking, vegan cheesecake

Previous Post: « BAKED CASHEW CHEESE WITH LEMON AND ROASTED RED PEPPER
Next Post: PANZANELLA BOWL WITH VEGAN CASHEW CHEESE »

Reader Interactions

Comments

  1. Natalie | Feasting on Fruit says

    August 17, 2016 at 11:34 pm

    I’m not sure what I love more here, the scrumptious thought of tangy, creamy, purple, blueberry bars, or these magical photos! Both, definitely both. If I could just eat one while staring at the magical photos of his brothers that would be perfect 🙂 Blueberries (especially Finish forest blueberries) make for the best color scheme, don’t you think? And I really love it with the blue backdrop. I like raw treats for simplicity, but I agree it’s hard to beat the baked goodies for nostalgia’s sake. Although I can’t say I have any childhood memories of mustikkarahkapiirakka…weird? Now I want a video just to hear you say that word? Pinning and craving–they look perfect Tiina! xx

    Reply
    • Tiinatuuli says

      August 21, 2016 at 3:30 pm

      Heheh that word is seriously a weird one, I know. But that’s the Finnish language 🙂 Thank You so much for the lovely comment about the photos. I had a strong vision about the blue background with blueberries! I wanted something that reminds me of Finland, forests and blue skies. And I think i got what I wanted (love it when that happens!!). I hope you’re having a beautiful weekend <3

      Reply
  2. Lena says

    August 19, 2016 at 10:01 am

    This looks absolutely amazing! Definitely gonna try this recipe once I get home from my holiday 🙂

    Reply
    • Tiinatuuli says

      August 21, 2016 at 2:57 pm

      Thank you so much Lena! Yayy! This is the perfect after holiday’s treat 🙂 Hope you’ll like them! Have a lovely day!

      Reply
  3. Nik says

    September 12, 2016 at 4:46 am

    Would it be possible to substitute the yoghurt with double cream? My son has amine allergies and cannot have yoghurt
    Looks amazing

    Reply
    • Tiinatuuli says

      September 17, 2016 at 7:36 pm

      Thank you so much Nik! Sorry for late reply! I think it would work, but I would add a bit more lemon juice to the mixture, just to make a more yogurt like taste. But of course it’s not necessary. If you try this with double cream, would love to know how it worked. Have a lovely weekend 🙂

      Reply
  4. Hemppo says

    April 2, 2017 at 2:32 pm

    Thank you so much for this amazing recipe! I just tried it and you are so right, it looks and tastes like the traditional mustikkarahkapiirakka ? Kiitos paljon, tästä tuli kertaheitolla yksi suosikeistani! Ja aivan ihania ovat myös muutkin reseptisi.. ?

    Reply
    • Tiinatuuli says

      April 2, 2017 at 2:39 pm

      Oi kiitos niin paljon ihanasta palautteestasi 🙂 Ja kiva kun pääsit blogiini, minulla on ollut blogin kanssa teknisiä ongelmia viime viikkoina ja tänne pääsy on ollut rajoitettua. Teknisten ongelmien vuoksi pidän pienen tauon bloggailusta (blogi jää kyllä auki), mutta jaan joitakin reseptejäni instan puolella. Ja palaan loppukesällä uudistetun (ja toivottavasti hyvin toimivan) blogin kanssa. Alan kirjoittaa myös suomeksi 🙂 Ihanaa päivää!

      Reply
  5. A says

    November 30, 2017 at 8:46 pm

    Turned out delicious! The crust is soo yummy!

    Reply
    • Tiinatuuli says

      March 8, 2018 at 2:04 pm

      Thanks so much for making these! Wishing you a happy day 🙂

      Reply

Trackbacks

  1. VEGAN GLUTEN-FREE STRAWBERRY CHEESECAKE BITES - My Berry Forest says:
    January 17, 2018 at 9:06 pm

    […] happy to share I’m not the only one loving baked vegan glutenfree cheesecake – my Blueberry cheesecake bars were a total hit at the first Vegan fair in Helsinki over a week ago. I got so much positive […]

    Reply
  2. Ensimmäistä kertaa järjestetty Vegemessut koki yleisöryntäyksen - Heart Beats Journal says:
    June 7, 2018 at 5:02 pm

    […] mustikkajuustokakku, joka jaettiinkin loppuun jo puolessa välissä tapahtumaa. Löydät täältä kyseisen […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Search


Hello! Welcome to My Berry Forest, a happy place where I share my plant based recipes with you. More about me.

 


FOLLOW MY BERRY FOREST

  • Bloglovin
  • Instagram
  • Pinterest

Herkkuja kirja – 70 ihanaa vegaanista herkkureseptiä ja vegaanisen leivonnan opas nyt Adlibriksesta (klikkaa kantta)! My new vegan baking book is available in Finnish from Adlibris. Just click the cover!


My Berry Forest Cooking Club Newsletter

Want to join the coziest cooking club? Sign up to receive delicious recipes and friendly tips and talks straight from the forest.


My Berry Forest on Instagram

This error message is only visible to WordPress admins

Error: No connected account.

Please go to the Instagram Feed settings page to connect an account.

Parhaat ruokablogit

feedfeed_Editor

Archives

  • December 2019
  • November 2019
  • October 2019
  • September 2019
  • August 2019
  • July 2019
  • June 2019
  • May 2019
  • April 2019
  • March 2019
  • February 2019
  • January 2019
  • December 2018
  • November 2018
  • October 2018
  • September 2018
  • August 2018
  • July 2018
  • June 2018
  • May 2018
  • April 2018
  • March 2018
  • February 2018
  • September 2017
  • July 2017
  • June 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • January 2017
  • December 2016
  • November 2016
  • October 2016
  • September 2016
  • August 2016
  • July 2016
  • June 2016
  • May 2016
  • April 2016
  • March 2016
  • February 2016
  • January 2016
  • December 2015
  • November 2015
  • October 2015
  • September 2015
  • August 2015
  • July 2015

Categories

  • All recipes
  • Breakfasts
  • Savory
  • Sweet
  • Snacks
  • Smoothies and drinks
  • Vegan ice creams
  • Vegan cheesecakes
  • Vegan basics
  • Wellness

Footer

This error message is only visible to WordPress admins

Error: No connected account.

Please go to the Instagram Feed settings page to connect an account.

About Tiina

Tiina is a mom of three living in Southern Finland. She's a recipe & content creator, cookbook author and holistic health coach with a focus on plant-based foods.

FOLLOW MY BERRY FOREST

  • Bloglovin
  • Instagram
  • Pinterest

My Berry Forest Cooking Club Newsletter

Follow on Pinterest

Copyright © 2019 · my berry forest

  • enEnglish