Blackberries and cheesecake are a match made in heaven. I love making them in bar form, easy for entertaining. The individual ready-to-go single servings is the way to go for gatherings. They are simple, straightforward, and at only a few bites each, they are awesome for portion control.

These blackberry cashew cheesecake bars are super creamy, bursting with flavour, made and with simple ingredients that you probably already have on hand. They look as impressive as they taste, and you will love that they are naturally sweetened.

This no bake recipe is easy to make, using good-for-you ingredients. The perfect healthy snack or dessert! Or any time you are craving a little something sweet!

These babies are as cute as they are delicious. Individual little cheesecake squares with a classic cookie chocolatey-nutty base and a creamy cashew, filling with a blackberry jam swirled layer on top..

Chock full of yum, this recipe is nothing like a regular cheesecake. Instead of using cream cheese and loads of sugar, this is made with cashews, coconut cream, the tartness of blackberries and lemon with a hint of vanilla. It’s like a tropical holiday in your mouth!

The cashews are soaked until they become plump and moist. They are then thrown in a blender with coconut cream to form the irresistible filling.  It makes me excited that such a beautiful and delicious creation can be made purely from natural ingredients.

I love that you don’t have to use your oven, and they are just the right size to satisfy a sweet tooth without over indulging. Creamy, slightly tart, perfectly sweet, and 100% irresistible. Better than real cheesecake and the perfect healthy, simple dessert to feed a crowd (or just you).

A cross between a cupcake and cheesecake and these squares make a delicious handheld, four bite, sweet treat for parties, brunch, pot lucks, family gatherings and are a real crowd pleaser.

They are sure to be a hit and you will be asked for the recipe.

Blackberry Cashew Cheesecake Bars

These blackberry cashew cheesecake bars are super creamy and simply bursting with flavour. They look a million dollars thanks to the blackberry jam swirl on the top layer.  

Course Dessert, Snack

Cuisine Healthy Clean Eating

Keyword blackberry cashew cheesecake bars, blackberry swirled cheesecake bars, clean eating dessert or snack, healhty cheesecake bars no bake, healthy no bake cheesecake bars

Servings 16

Ingredients

Base Crust

• 1 cup almonds, pecans or walnuts or a mix
• 1/2 cup dates, soaked 30 minutes and drained
• 1/2 cup desiccated coconut
• 1 tablespoon cocoa powder
• 1 teaspoon vanilla extract

Cashew Blackberry Filling

• 2 cups cashews, soaked 3+hours and drained
• 1 13.5 oz can coconut cream, full fat (solid part only) *see note below
• 1/2 cup blackberries, fresh or frozen
• 1/4 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 1 lemon, juice and zest

Blackberry Jam

• 1 1/2 cups blackberries ,fresh or frozen
• 1 lemon, juice and zest
• 2 tablespoons honey or maple syrup
• 1 tablespoon chia seeds

Instructions

Base Crust

• Note: Place the can of coconut cream or milk in the fridge or freezer for at least 1-2 hours before making these bars to allow coconut cream to separate.

  Line a 8 x 8-inch baking pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.

  Place almonds and coconut into a food processer and process until broken down and crumbly. Add dates, cocoa and vanilla and continue to process until mixture is sticky and well combined. Be careful not to over process as its nice to have texture variance and different sized “bits” in your base crust.

  Press the base mixture into the bottom of your pan or dish evenly. Refrigerate while you make the jam and prepare the filling.

Blackberry Jam

• In a small saucepan over medium heat, combine the blackberries and lemon juice. Smash the fruit using the back of a fork as the mixture begins to boil, about 3 to 5 minutes.

  Remove from the heat and stir in honey and chia seeds and let the jam sit for about 5 minutes to thicken.

  Set aside and let cool while you make the cashew blackberry filling.

Cashew Blackberry Filling

• Open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.

  Place all filling ingredients, cashews, hardened coconut cream, blackberries, coconut oil, honey, lemon juice and zest into the food processor and process until smooth and creamy.

  Depending on the power of your blender this might take a few minutes. Stop blending to scrape the sides and continue to blend until very smooth. Taste test and add more honey or lemon if you think it needs it.

  Pour the filling over the chilled crust and spread evenly with a spatula or the back of a spoon, then place back in the refrigerator.

  Let chill for 1-2 hours then dollop the blackberry jam on the top layer and swirl in with a spatula or knife.

  Transfer to freezer overnight or until firm.

  To serve, let thaw at room temperature for 10-15 minutes. cut into 14-16 squares or your preferred size.

  Serve frozen or store in freezer for up to 3 months.  

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If you are looking for more delicious, healthy, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites