Coconut Yogurt Cheesecake Bars


I love having a little something in the freezer for when I want a sweet treat! These make for the easiest treat that are also vegan, dairy free and gluten free! I’ve been loving the Culina Yogurt which is a coconut yogurt based here in Austin! They have some awesome flavors and I used the Blueberry Lavender in this one which was so good. I love experimenting with the food processor for things like this! I bought a very affordable one on Amazon which you can find here 


  • 1 container Culina Yogurt (I used Blueberry Lavender)
  • 2 scoops Collagen Peptides
  • 1 cup cashews (soaked overnight)
  • ⅓ cup maple syrup
  • sea salt 
  • Blueberries
  • Shredded coconut flakes
  • I cup dates + 1 cup walnuts 


  1. Combine the dates and walnuts in the food processor and blend. Line bread pan with parchment paper and press mixture in pan. Place in freezer for a couple minutes
  2. Combine the rest of the ingredients in the food processor & blend. Pour on top of crust mixture. 
  3. Top with blueberries and coconut flakes or whatever toppings you want. Place in freezer for 3+ hours and store in freezer! 

Talk soon, Taylor.

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