As we enter Spring, we find ourselves craving lighter and fresher foods.  Emilie Hebert has created the perfect dessert to satisfy this craving.   Read her blog post below on her No Bake Lemon Blueberry Cheesecake Bars.  They are refreshing and full of fruity flavor and to top things off, they are vegan, gluten-free and super easy to make with just a handful of ingredients.  For more flavor-packed vegan recipes or to read the full post, check out Emilie’s blog Emilie Eats.  Emilie was also a guest on our podcast, listen here






There’s nothing I want more right now than to be soaking up the sun on a beach with good friends around me, a watermelon lime margarita in hand (let me know if you want the recipe!), and live music playing in the background.  It honestly doesn’t get better than that.

Well, I guess it could, if these lemon blueberry cheesecake bars magically transported themselves to the beach with me.  Without melting.  BLISS.

These no bake (!!!) lemon blueberry cheesecake bars have a surprisingly short ingredient list and only require a food processor.  Aren’t those the best recipes?

One of the ingredients we’re using today Silk’s Plain Soy Dairy-Free Yogurt Alternative!  Which totally has my heart right now for breakfast with a crumbled chocolate muffin and blueberries.

Silk’s dairy-free yogurt is slightly sweetened, but it’s neutral enough to work in a variety of different recipes.  I found that in this one, the blueberries and the yogurt in the filling plus the dates in the crust provided enough sweetness that I didn’t need to add more sugar to the filling.  It’s just sweet enough, but the lemon blueberry flavor combo really shines through!

A tip for serving: let these sit at room temperature for about 5-10 minutes to let them thaw out a bit.  Then grab a fork, dig in, and share these lemon blueberry cheesecake bars with everyone you know. They’ll thank you later.

Happy no-baking!


Lemon Blueberry Vegan Cheesecake Bars
Rate this recipe
3 ratings

Yield: 20-25 Bars

Lemon Blueberry Vegan Cheesecake Bars


  1. 1 cup almonds (pecans or walnuts work too)
  2. 2 cups frozen blueberries, more for garnish
  3. 1 cup dates, pitted
  4. 1 1/2 cups raw cashews (soaked overnight & drained)
  5. 3/4 cup Silk Plain Soy Dairy-Free Yogurt Alternative
  6. 1/4 cup + 2 Tbls lemon juice
  7. 1/8 tsp salt
  8. 1 1/2 tsp vanilla extract
  9. Lemon zest, for garnish


  • Line a 9×9 baking pan with foil or parchment paper or you can use an unlined springform pan.
  • In a food processor or high-powered blender, add almonds, dates, and a pinch of salt.
  • Blend until a soft dough forms, adding 1-2 tablespoons of water if needed.
  • Press the dough into the bottom of the pan until it forms an even layer. Place in the fridge.
  • In the same food processor, add blueberries, drained cashews, yogurt, lemon juice, vanilla, and salt. Blend until completely smooth.
  • Pour over the crust. Place in the freezer for at least 4 hours, preferably overnight.
  • When ready to serve, remove from the freezer and let sit for 5 minutes.
  • Cut into 20-25 bars.
  • Top with blueberries and lemon zest.
  • Keep in freezer when not serving.
  • For a sweeter dessert, add 2-4 Tbls of maple syrup or honey to your filling when blending.