Blueberry & coconut frozen ‘cheesecake’ bars

Blueberry & coconut frozen ‘cheesecake’ bars

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(7 ratings)

Prep: 25 mins plus 2 hrs chilling


Serves 10 - 12
These gluten and dairy-free berry and coconut cream sweet treats from BBC Good Food magazine reader Jenna Hope are entirely raw

Nutrition and extra info

  • Freezable
  • Gluten-free

Nutrition: per bar (12)

  • kcal329
  • fat21g
  • saturates6g
  • carbs24g
  • sugars20g
  • fibre3g
  • protein8g
  • salt0g
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  • 280g unsalted cashew nuts
  • flavourless oil, for greasing

For the base

  • 140g unsalted almonds


    arr-mund or al-mund

    Sweet almonds have a subtle fragrance that lends itself well to baking and also works well with…

  • 140g pitted dates



    Dates are one of the oldest cultivated fruits - it's thought that they were a staple part of…

For the 'cheesecake' layer

  • 100g coconut cream
  • 2 tbsp coconut oil, melted
  • 2 tbsp clear honey
  • 1 tsp vanilla extract
  • juice ½ lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

For the topping

  • 140g blueberries, plus a handful



    Blueberries are one of the few edibles native to North America and credited with being…

  • 5 pitted dates



    Dates are one of the oldest cultivated fruits - it's thought that they were a staple part of…


  1. Soak the cashew nuts in boiling water for 10 mins, or overnight in cold water if you have time. Lightly oil a 20 x 20cm square cake tin.

  2. To make the base, whizz the almonds and dates in a food processor until very finely chopped. Tip into your prepared tin and press the mixture down, smoothing with the back of a spoon until evenly spread across the base. Put the tin in the freezer to firm up while you make the ‘cheesecake’ layer.

  3. Drain the cashew nuts and put half in the food processor. Add the ingredients for the ‘cheesecake’ layer and blitz until smooth and creamy. Remove the tin from the freezer and spread the creamy mixture on top of the base. Return to the freezer for 30-40 mins until firm.

  4. To make the topping, blend the 140g blueberries and the dates together with the remaining cashews in the food processor. Take the tin out of the freezer and spoon over the topping, then scatter over a handful of blueberries. Return to the freezer for at least 1 hr to firm up. Can be stored in the freezer for up to 2 months. Remove from the freezer 10 mins before serving, then slice into 10-12 bars and enjoy.

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Comments, questions and tips

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18th Jun, 2020
I made these to use up various ingredients. They're nicer than they sound. The dates broke my mixer though, so possibly best to soften them first if you have a cheap machine!
23rd May, 2017
Great recipe when catering for gluten and lactose intolerant guests. I made it vegan by replacing the honey with golden syrup (or you can use maple syrup). If you don't have a good food processor or want to save time, buy ground almonds instead of whole almonds for the base. Also if using dried pitted dates, I would suggest soaking them in boiling water too for 10 minutes to make them softer and more able to bind the ingredients. I put a bit of syrup in the topping too to lessen the nutty flavour and it worked well.
14th Aug, 2016
Delicious. I made a fridge version in little individual ramekins as a dairy free dessert, and melted dark choc on the top which tasted lovely with it.
18th Jun, 2015
So close to being vegan with the exception of the honey but agave nectar or maple syrup would be a good replacement!
20th Jun, 2015
How does the blueberry layer stay so purple? tried this and mine turned out grey.
21st Jul, 2019
Try using wild blueberries if available, they are purple inside= give more colour
19th Jun, 2015
Hi! Can I swap coconut cream with cream cheese? I don't really like coconut. How many grams needed if I use cream cheese?
goodfoodteam's picture
12th Aug, 2015
Hi there, thanks for your interest in this recipe. We can't guarantee perfect results using cream cheese as this particular version was created as a dairy free recipe and will have been triple-tested with the ingredients listed. However, we have some wonderful recipes which do contain dairy and no coconut which are similar and equally delicious such as  or
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
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