Experience the velvety goodness of our dairy-free vegan cheesecake, made with  plant-based ingredients for a rich and satisfying dessert.

Indulge in a heavenly vegan cheesecake with a wholesome bar crust, creamy cashew filling, and a tempting blueberry swirl.

Blend nuts, seeds, softened dates, coconut oil, salt, and oats in a food processor until crumbly to make the cheesecake base.

Gently transfer the mixture into the pan and evenly press it down to create the crust.

Blend cashews, hot water, coconut cream, vanilla, lemon juice, and maple syrup until smooth to make the filling.

In a pot over low heat, cook blueberries, coconut sugar, and lemon juice, stirring occasionally until thickened, about 3-5 minutes, for the blueberry swirl.

Pour filling into crust, then spoon blueberry sauce on top. Swirl with a knife to create marbled effect. Freeze for 3 hours until firm.

Slice and freeze bars. Thaw for 5-10 mins at room temperature before enjoying. Delight in this delicious treat!

Savor the deliciousness of this vegan cheesecake and discover a new level of dessert satisfaction.