No-Bake Blueberry Coconut Cheesecake Bars

Blueberry No-Bake Cheesecake Bars

Awhile back, I saw a layered blueberry no-bake cheesecake on Pinterest and was obsessed with how it looked. I never made that recipe, but I remember some of the components and adapted it to fit my blueberry coconut dream for some bars. I am not much of a baker... which is why this recipe is perfect - no-bake, no problem! (Plus i'm going on month 5 with no stove or oven... so I couldn't bake even if I wanted to!.. not by choice, nyc landlords suck)

I have been obsessed with Siggi's yogurt for sometime now, so when I heard they were having a recipe contest for their brand ambassadors, I knew I had to come up with something good! It was my friend (Hi, Cath!) who introduced me to their drinkable yogurt. Not only do I love the simple look of Siggi's products, but I love how simple their ingredients are. They're all-natural, high in protein, made with real fruit, and much lower in sugar then their competitors. Their drinkable yogurt makes it so easy to grab and go.. bringing back the go-gurt! PLUS it is packed with probiotics so hello, happy gut!



3/4 cup raw almonds
3/4 cup unsweetened shredded coconut
3 dates, pitted
2 tbsp coconut oil
1 tbsp cinnamon

cheesecake layer

2 cups cashews, soaked in water for a few hours (or overnight)
1/4 cup coconut oil, melted
1/2 cup Siggi's Blueberry Drinkable Yogurt
2 tbsp lemon juice
1 tbsp vanilla extract
1/4 cup freeze dried blueberries

Top Layer

1 cup frozen blueberries
1 tbsp lemon juice
1 tbsp chia seeds


Make sure your cashews have been soaking for more than 4 hours. (If you didn't soak them prior, boil water and pour over the raw cashews. Let sit while you prep everything else.)

Prep the top layer, by microwaving the frozen blueberries for about 90 seconds in a bowl. You don't when them to get too hot, but you want them to fully thaw and start to release juices. Add lemon juice and chia seeds to the bowl and stir to fully mix all the chia seeds. Let sit.

Use coconut oil to grease an 8x8 inch square pan and line with parchment paper. I cut two long strips and placed them perpendicular to use as 'handles' to lift the cheesecake out when it is done. Then I cut a square piece to fit the bottom of the pan. 

In a high-speed blender or food processor, add all crust ingredients. Blend to incorporate everything, but make sure not to over-blend (you will make nut butter if it blends too long). You might need to stop the blender and use a spatula to scrape down the sides. Once it is fully mixed and forms a sticky 'dough' consistency (there should still be chunks of almonds), remove the mixture from the blender and press into the bottom of the greased, lined pan. Use your hands to really press firmly into all corners until the crust is evenly spread.

Without cleaning the blender, add all cheesecake ingredients EXCEPT the freeze dried blueberries. Blend on a medium speed (about 4-5 on the vitamix) for a couple minutes until smooth. Scrape down the sides as necessary - it should be a very thick hummus-like consistency. Pour about 2/3 of the cheesecake into the pan on top of the crust and spread evenly. Place the pan in the freeze. Add the freeze dried blueberries to the blender with the remaining cheesecake and blend to get a nice purple color. Remove the pan from the freeze and spread the remaining cheesecake. 

Rinse out the blender and add the top layer ingredients that have been resting in a bowl. Blend on high until the blueberries are all broken up and you get a liquid, jelly consistency. Pour on top of the cheesecake and evenly spread. Place the cheesecake in the freezer for a few hours to firm up. 

Once the cheesecake is frozen, use a sharp knife to cut 9 bars (tip: run the knife until hot water to get the metal hot and dry off completely before cutting). Let sit out for 10 minutes before serving to let thaw. Enjoy!