These blueberry and raspberry cheesecake bars have a stunning color that looks like a galaxy! They're quite simple to make; the only time-consuming thing is soaking the cashews and letting it all solidify in the freezer, but all of this won’t cost you any effort. Making recipe though takes about 10-20 minutes total, depending on how fast you work. Minimum effort and maximum reward — gotta love it.

No-Bake Galaxy Berry Cheesecake Bars [Vegan, Gluten-Free]

$2.99
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Serves

12

Ingredients

For the Base:

  • 1 cup soft dates
  • 1 cup walnuts
  • 3/4 cup desiccated coconut
  • 1 cup gluten-free oats
  • 2 tablespoons cacao powder
  • 2 tablespoons flax seed

For the Filling:

  • 2 cups soaked cashews
  • 1/2 cup coconut oil
  • 2 dates
  • 1 tablespoons lemon juice
  • 4 tablespoons non-dairy milk
  • 1 cup raspberries
  • 1 cup blueberries

Preparation

To Make the Base:

  1. Add everything to a food processor and pulse until everything gets together and you can form a ball. Line a baking sheet or pie dish with parchment paper and divide the dough evenly while flattening it out.

To Make the Filling:

  1. Soak the cashews for at least 3 hours or overnight. In separate bowls, mash the blueberries and raspberries with a fork. Drain your soaked cashews and add them to a high-speed blender or food processor with the coconut oil, dates, lemon juice, and non-dairy milk. Blend this until you get a nice creamy texture. Now, add half of the cream to the mashed blueberries and the other half to the raspberries and mix them well.

To Make the Bars:

  1. Add both of the mixtures to the base. Cover with parchment paper and place in freezer for about 3 hours or overnight. After it all has solidified, you can remove them from the freezer, cut them into bars, and store in the freezer. When you want to have a piece, let it sit at room temperature until softened.

Nutritional Information

Total Calories: 4915 | Total Carbs: 378 g | Total Fat: 321 g | Total Protein: 98 g | Total Sodium: 2203 g | Total Sugar: 192 g (Per Serving) Calories: 410 | Carbs: 32 g | Fat: 27 g | Protein: 8 g | Sodium: 184 g | Sugar: 16 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


About The Author

Anarki "AJ" Tjon Affo

See My Recipes

I'm a twenty-something yogi from the Netherlands who loves sharing my recipes on The Indigo Kitchen, a lifestyle platform filled with vegan recipes, lifestyle posts & other unique content to help us live a more balanced and fulfilling life.

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