Calling all cheesecake lovers, let’s chat about these delicious cashew, blueberry cheesecake protein bars. THIS is a dreamy dessert if you love cheesecake as much as I do.
This no-bake cashew blueberry protein bar recipe turns low-carb ingredients into scrumptious, healthy protein-rich bars that are out of this world good. No baking powder, no oven, no refined sugar, no white flour, just yummy bars that will satisfy your sweet tooth without all the carbs and calories!
What makes this recipe great: If you are needing a fun no-bake recipe, this one is for you. My cashew, blueberry bars have all the traditional flavors of a regular cheesecake, but with a healthy twist. Sometimes healthy can taste just as good as the real thing (or even better!)
Serve them for breakfast, a fun dessert, or a quick snack! This recipe is about to become your new favorite sweet treat! Not only are these bars entirely plant-based, but they have a silky smooth texture and flavor that will rival any traditional cheesecake.
The magic of these bars lies in their taste and texture. They feature a soft shortbread crust topped with a creamy lemon frosting with soaked cashews and coconut cream. Add in the blend of vanilla protein powder and you have a recipe that is SO good.
Why you will love this recipe:
These cheesecake bars take only 15 minutes to prepare
They are no bake so no need to turn on the oven
The filling is unbelievably smooth and decadent, thanks to the magic of cashews and coconut cream
These cheesecake bars are loaded with vitamins and nutrients
But why stop there? if you want something more indulgent, perhaps an option is to add a hint of citrus for a zesty orange twist? Or a few drops of peppermint extract for a minty twist! Or some cocoa for a chocolatey twist.
Want a different presentation? Mold these bars into muffin cups instead of bars. When you use a muffin tin, you get portable, bite-sized delights perfect for snacking on the go. The possibilities are endless, and you can tailor these bars to fit your taste preferences and dietary needs.
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 blueberries and lemon. 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 these healthy bars 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).
These bars can be eaten frozen for a more “ice cream” type of texture. Although I prefer them at room temperature to get the full feel of the creamy cashew, lemon, blueberry filling.
They 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.
Blueberry Cashew Cheesecake Protein Bars
Ingredients
Base Crust
- 1 cup oat flour (oats blended to a flour)
- 1 cup almond flour
- 1/4 cup coconut oil, melted
- 1/4 cup honey or maple syrup
- 1 teaspoon vanilla extract
Creamy Cashew Filling
- 1 cup cashews, soaked 3+ hours and drained
- 1 13.5 oz can coconut cream, full fat (solid part only) *see note below
- 1 cup blueberries, fresh (½ for filling, ½ for topping)
- 1/4 cup coconut oil, melted
- 1/4 cup honey or maple syrup
- 1/4 cup protein or collagen peptides powder, plain or vanilla
- 1 lemon, juice and zest
Instructions
- Note: Place the can of coconut cream in the fridge or freezer for at least 1-2 hours before making these bars to allow coconut cream to separate.
Base Crust
- Line an 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. Or use a silicon baking pan.For the crust, add all crust ingredients to a medium sized mixing bowl. Mix well using a spatula.Press the base mixture into the bottom of your pan or dish evenly. Refrigerate while you prepare the filling.
Creamy Cashew 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 cashews, hardened coconut cream, coconut oil, honey, protein powder, 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 add more honey or lemon if you think it needs it.Lastly add ½ cup blueberries and pulse a couple of time to blend in but to keep them mainly whole. Or gently fold them in with a spoon by hand.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, Sprinkle over the remaining ½ cup blueberries for topping and place back in the refrigerator to set.To serve, cut into 16 bars or more smaller squares.Store in the fridge for up to 1 week or freezer for up to 3 months.
If you are looking for more delicious, healthy, protein-rich, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites
