/gheeː peaː teaː/
Servings: 16 | 30 minutes | 350 kcal
The concept of cheesecake dates back to ancient Greece, but the modern, cream-cheese-based version originated in the United States in the late 19th century. This vegan adaptation, featuring blueberries and lemon zest, is a recent innovation designed for those seeking plant-based alternatives without sacrificing taste.
Once, while experimenting with different flavors, I accidentally mixed blueberries into a vegan cheesecake mixture. The result was so unexpectedly delicious that I decided to create a full-fledged recipe from it. Thus, the Vegan Blueberry Cheesecake Bars with Lemon Zest was born. It' been a hit at every gathering ever since!
Ingredients
- 200 grams Vegan biscuits
- 100 grams Vegan butter, melted
- 300 grams Cashews, soaked overnight
- 120 ml Maple syrup
- 2 cups Fresh blueberries
- 1 pieces Lemon, zest and juice
- 1 teaspoons Vanilla extract
Instructions
- Preheat your oven to 180C/350F. Line a baking tray with baking paper.
- Crush the vegan biscuits into fine crumbs and combine with the melted vegan butter. Press this mixture into the bottom of your baking tray to form the base of your cheesecake bars. Bake for 10 minutes.
- Blend the soaked cashews, maple syrup, blueberries, lemon juice and zest, and vanilla extract until smooth.
- Pour the cashew-blueberry mixture over the baked biscuit base. Spread evenly and bake for another 20 minutes.
- Allow the cheesecake bars to cool before placing them in the refrigerator for at least 4 hours, or overnight.
- Cut into squares and serve chilled.