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Blueberry Cashew Cheesecake Protein Bars

These gorgeous Cheesecake Protein Bars are incredibly rich and decadent! Their silky, creamy texture combined with a soft shortbread crust offers a unique taste. Enjoy these easy-to-make, guilt-free treats any time.
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword blueberry cashew cheesecake protein bars, blueberry protein bars no bake, clean eating dessert or snack, healthy blueberry protein bars, no bake blueberry protein bars
Servings 16

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.  
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