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.
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:
- 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
- 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.
- 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.
- The dough should be pressed into the pan’s bottom until it forms an even layer. Put in the refrigerator.
- 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.
- Over the crust, pour. Place for at least four hours, ideally overnight, in the freezer.
- Remove from the freezer and allow to settle for five minutes before serving. Into 20–25 bars, cut.
- Lemon zest and blueberries go on top. When not serving, keep in the freezer.
-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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