no-bake blueberry coconut cheesecake bars

To make the topping, microwave frozen blueberries for about 90 seconds in a bowl, or until warm (not hot) and releasing juices. Add lemon juice and chia seeds, and stir to combine. Set aside and cool.

Coat an 8” x 8” square pan with coconut oil (or preferred vegetable oil) and line with parchment paper. To do this, cut two long strips of parchment paper and place them perpendicular to use as ‘handles’ to lift the cheesecake out when it is done.

Add all crust ingredients to a food processor and pulse until combined, scraping down the sides of the bowl as necessary. Do not over-blend. Once the mixture starts to form a sticky dough consistency (there should still be chunks of almonds), remove from the blender and use hands to press firmly into all corners of the prepared pan in an even layer.

Without cleaning the blender, add all cheesecake ingredients, except the freeze-dried blueberries. Blend on medium speed until smooth (2-5 minutes); it should be a very thick consistency. Pour about 2/3 of the cheesecake into the pan on top of the crust and spread evenly. Chill pan in the freezer for 15 minutes.

While the pan is chilling, add freeze-dried blueberries to the blender with the remaining cheesecake mixture and blend. Add mixture to the chilled pan and spread to form an even layer. Cool in fre the freezer as you prepare the top layer.

Rinse out the blender and add the top layer ingredients that have been resting in a bowl. Blend on high until the blueberries are blended into a liquid-jelly consistency. Pour on top of the cheesecake and spread evenly. Place in the freezer for a few hours to set.

Once the cheesecake is frozen, use a sharp knife to cut into 9 bars. If the cheesecake is difficult to cut, run the knife under hot water first. Thaw for 10 minutes before serving.

This recipe comes from our friend, Katharine Agliata.