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Blueberry Cheesecake

When it's totally vegan but it tastes too creamy & you begin to question your very own recipe. That's how these Plant-Based, Gluten-Free, Stunning Blueberry Cheesecake Bars make you feel... Need we say more?! Thanks Shuang Shuang (a.k.a. @shuangys_kitchensink) for this scrumptious & gorgeous recipe!


3 Chocolate Sea Salt Crisp

1 cup raw cashews (soaked overnight!)
1/2 cup coconut butter
1/2 melted frozen blueberries
2 tbsp coconut oil
1 tbsp Your Super Foods Forever Beautiful Powder (optional)
1 tbsp vanilla extract
2 tbsp maple syrup (optional)


  1. CRUST: Press all 3 CRISP bars into a loaf pan. Make the crust as thick or as thin as you'd like!
  2. FILLING: Make sure you soak your raw cashews overnight. Just cover them with water and place on the counter or in the fridge. Add all FILLING ingredients into a blender and blend until smooth. Spread the FILLING on top of CRUST in the loaf pan and FREEZE. 
  3. That pretty green color you see is Pearl Butter coconut butter drizzled on top (optional). #doitforthegram

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