No Bake Lemon Blueberry Cheesecake Bars (vegan & gluten-free)

Step 1

Line a 9×9 baking pan with foil or parchment paper. You can also use a springform pan (don’t line if using this).

Step 2

In a food processor or high-powered blender, add almonds, dates, and a pinch of salt. Blend until a soft dough forms, adding 1-2 tablespoons of water if needed.

Step 3

Press the dough into the bottom of the pan until it forms an even layer. Place in the fridge.

Step 4

In the same food processor, add blueberries, drained cashews, yogurt, lemon juice, vanilla, and salt. Blend until completely smooth.

Step 5

Pour over the crust. Place in the freezer for at least 4 hours, preferably overnight.

Step 6

When ready to serve, remove from the freezer and let sit for 5 minutes. Cut into 20-25 bars.

Step 7

Top with blueberries and lemon zest. Keep in freezer when not serving.