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Vegan Goat Cheese Cheesecake Bars

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Vegan Goat Cheese Cheesecake Bars
DESCRIPTION: 

These cheesecake bars offer a texture that melts on the tongue and a flavor that balances sweetness with cultured brightness. They’re simple to slice, easy to serve, and guaranteed to make you the big cheese at any gathering. 

Desserts
12/2025
Servings: 
12
INGREDIENTS: 

Serves: 9-12
Prep time: 30 minutes
Cook time: 1 hour

Almond-Oat Crust

  • 3/4 cup rolled oats

  • 3/4 cup raw almonds

  • 2 TBSP coconut sugar

  • 5 TBSP coconut oil, melted

Filling

  • 1 cup raw cashews

  • 1 cup coconut cream (solid parts of full-fat coconut milk only)

  • 8-oz. Darë Oh My Goat Cheese

  • 1 TBSP arrowroot or cornstarch

  • 1/2 cup pure maple syrup

  • 1 TBSP melted coconut oil

  • 2 TBSP lemon juice

Blueberry Topping

  • 1 12-oz. bag frozen blueberries

  • 1/2 lemon, squeezed

  • 2 TBSP pure maple syrup

DIRECTIONS: 

Add the raw cashews to a mixing bowl and cover with boiling hot water. Allow them to soak for ~30 minutes, then drain well. 

In the meantime, preheat the oven to 350°F and line an 8x8 baking dish with parchment paper. 

Add the oats, almonds, and coconut sugar to a high speed blender and process until you have a fine meal. 

Add in the melted coconut oil and pulse on low until a loose dough is formed, scraping down sides as needed. The mixture should stick together when pressed between your fingers. 

Transfer the mixture to the parchment-lined baking dish and spread evenly to distribute with the back of a spoon.

Transfer the baking dish to the oven for ~15 minutes or until the edges are golden brown. Remove from the oven to cool slightly, then reduce oven heat to 325°F.

Rinse out the blender, then add in the cashews, coconut cream, Darë Oh My Goat cheese, arrowroot or cornstarch, pure maple syrup, coconut oil, and lemon juice. Blend everything on high until the mixture is very creamy and smooth, scraping down sides as needed.

Pour the filling over the pre-baked crust and spread into an even layer. Tap the baking dish on the counter several times to remove any air bubbles.

Bake the cheesecake for 40-45 minutes, or until the edges look very slightly dry and only the center has a little jiggle.

While the cheesecake is baking, prepare the blueberry topping. Add the frozen blueberries to a small saucepan over medium heat. Once the fruit begins to melt and bubble, add in the maple syrup and lemon juice. Reduce the heat to low and allow the mixture to simmer for 8-10 minutes, until bubbling and thickened. Set aside to cool.

When the cheesecake is done, let it rest for 10 minutes at room temperature to slightly cool. 

Once the cheesecake is completely cooled, cover and refrigerate overnight or for at least 4-6 hours. To serve, lift out of the pan with parchment paper and cut into bars. 

Store leftovers in the refrigerator, covered, for 5-7 days. Serve chilled straight from the fridge with the blueberry topping!