No Bake Lemon Blueberry Cheesecake Bars

These No Bake Lemon Blueberry Cheesecake Bars are a delicious summer dessert that are cool and flavorful. They only require a few ingredients, including Silk’s Dairy-Free Yogurt Alternative, and are vegan, gluten-free, and simple to prepare! I appreciate Silk working with me to create this delicious recipe.

THIS RECIPE

If you’re reading this on a Thursday morning, I’ll be traveling to Gulf Shores, Alabama, for the Hangout Music Festival’s weekend beach vacation. Oh, and I managed to obtain a press pass despite being a blogger, so that’s not a huge deal.
Nothing makes me happier than lounging on a beach in the sunshine with close friends by my side, sipping a watermelon lime margarita (let me know if you want the recipe! ), and listening to live music. There isn’t much better than that, to be honest.
Well, I suppose it might if these lemon blueberry cheesecake bars could somehow travel with me to the beach. Devoid of melting

I’ll keep it brief and to the point today because I have to pack immediately. But really, other than a swimsuit and some sunscreen, what more do you need at the beach? Anyway, let’s start the cheesecake celebration.

When I asked on my Instagram stories if you’d want to see blueberry cheesecake bars or chocolate cheesecake bars, you all responded. You guys are the epitome of a FAM.
The majority of you responded with blueberries, which was actually very shocking if you couldn’t already infer that from the dish for today. I had assumed that everyone was quite enthusiastic about chocolate, but the warmer weather has us yearning for all the fruity, refreshing foods. I have no issues!

Some of you suggested going the extra mile and using lemon blueberry, which is seriously GENIUS. I adore that flavor combination, but I don’t often get to use it in recipes. This season, that will change.
The list of ingredients for these no-bake  lemon blueberry cheesecake bars is shockingly small, and all that is needed is a food processor. Isn’t that the finest recipe there is?
Today, we’re using Silk’s Plain Soy Dairy-Free Yogurt Alternative as one of our ingredients. which has my heart right now for a breakfast of blueberries and a crumbled chocolate muffin.

Although Silk’s dairy-free yogurt is mildly sweetened, it is sufficiently bland to be used in a wide range of applications. In this one, I discovered that the blueberries, yogurt, and dates in the crust provided enough sweetness that I didn’t need to add any additional sugar to the filling. Although it’s only somewhat sweet, the lemon-blueberry flavor combination truly comes through!

For my breakfast yogurt bowls, I chose Silk’s soy yogurt because it comes in large tubs, but you can also try their newest dairy-free almond yogurts! In this recipe, I’d use their Plain Almond. Both are so unbelievably creamy that you would never guess they are dairy-free. Silk, YOU WIN.

A serving suggestion is to thaw these out a little by letting them sit at room temperature for about 5 to 10 minutes. Then take a bite, spread the word about these lemon blueberry cheesecake bars, and grab a fork. Later on, they’ll say thanks.

How to make:

INGREDIENTS

•  1 cup dates with pits, plus 1 cup almonds
• 2 cups of blueberries, plus additional ones for garnish
• 1 1/2 cups raw cashews, rinsed after an overnight soak
• a third of a cup of Silk Plain Soy Dairy-Free Yogurt
• 2 teaspoons plus 1/4 cup of lemon juice
• Vanilla extract, 1 1/2 tablespoons
• Salt, 1/8 teaspoon
• for a garnish, use lemon zest

INSTRUCTIONS

1. Using foil or parchment paper, line a 9-by-9-inch baking sheet. You could also use a springform pan, but you wouldn’t want to line it.
2. Almonds, dates, and a dash of salt should all be placed in a food processor or powerful blender. If necessary, add 1-2 teaspoons of water as you blend to create a soft dough.
3. The dough should be pressed into the pan’s bottom until it forms an even layer. Put in the refrigerator.
4. Add yogurt, blueberries, cashews that have been drained, lemon juice, vanilla extract, and salt to the same food processor. Blend until the mixture is flawless.
5. Over the crust, pour. Place for at least four hours, ideally overnight, in the freezer.
6. Remove from the freezer and allow to settle for five minutes before serving. Into 20–25 bars, cut.
7. Lemon zest and blueberries go on top. When not serving, keep in the freezer.

NOTES

-Almonds can also be substituted with pecans or walnuts.
-With just the blueberries and yogurt, I discovered that the bars were sweet enough. When blending your filling, add 2-4 teaspoons of maple syrup or any desired sweetener for a tastier recipe.

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