Close this search box.

Berry Vegan Cheesecake Bars

This summery recipe uses all the blueberries and strawberries to make a gorgeous vegan cheesecake to wow your family and friends!

I have been on a cheesecake making tear for the last several months. I have developed a couple of recipes for clients and yesterday I decided it was high time I got one up here for you to make!

This last incarnation has honestly given me the most pleasure to create. The flavour is on point and it’s simply gorgeous to boot. 

Summer in Canada is fleeting but there are still weeks left before we make the transition to pumpkin and apple recipes and I for one am making the most of it. We were in Montreal last weekend visiting family and one of my favourite things to do is go to the local markets. This trip we made it to Atwater Market in the area of Little Burgundy.

I LOVE the berries in Quebec, especially the blueberries. You can buy up to several pounds of wild blues and spend a small fortune if you like. I didn’t splurge on the $120 massive basket, but I did buy some and they all basically made it on this cheesecake!

Berry Vegan Cheesecake Bars

Teri-Ann Carty
This summery recipe uses all the blueberries and strawberries. This gorgeous vegan cheesecake recipe is one to wow your family and friends!
Prep Time 12 hours 20 minutes
Cook Time 5 hours
Course Desserts & Sweets


  • oven
  • 8x8 pan
  • freezer
  • blender



  • 300 grams graham wafer crumbs
  • 1 tbsp coconut sugar
  • tsp fine sea salt
  • 5 tbsp melted vegan butter


  • 1 cup cashews (soaked overnight)
  • ½ cup vegan yogurt
  • ¼ cup melted coconut oil
  • ¼ cup maple syrup (room temperature)
  • ¼ cup lemon juice
  • 1 tsp vanilla
  • pinch salt


  • 1 cup frozen raspberries
  • 1 cup fresh strawberries
  • 1 tbsp chia seeds
  • 2 tbsp maple syrup
  • 2 tbsp lemon juice
  • blueberries
  • rose petals



  • Preheat oven to 350.
  • Place parchment into an 8/8 square pan.
  • Combine graham wafer crumbs, melted butter and sea salt and stir to combine. The mixture should hold together when pinched.
  • Press firmly into the pan and bake for 10 min. Remove from the oven and let fully cool.
  • *Use a flat-bottomed ramekin to press into the pan.


  • Rinse soaked cashews.
  • Place all ingredients for cheesecake in a high speed blender and blend until smooth and creamy.
  • Pour onto the cooled crust, tap several times to release air bubbles and place gently into the freezer.


  • In the same blender place ingredients for the top layer and blend until smooth, scraping down sides as needed.
  • Once the cheesecake layer has firmed up, pour the top layer on, smoothing it out with an offset spatula. Place back in the freezer for several minutes.
  • Finally, remove cheesecake from the freezer and dress with blueberries and rose petals.
  • Place back in the freezer for up to 4 hours. When ready to serve, remove from the freezer and allow to set for approximately 20 minutes.
  • Slice into bars. Leftovers can remain in the freezer for up to a month in a sealed container.
Keyword cake, cheese cake, dairy free, gluten free, plant based, vegan

Leave a Reply

Your email address will not be published. Required fields are marked *


Join my mailing list and be the first to get my recipes, discounts to brands I love and more! I promise not to spam you.