Blueberry Cheeze-Cake Squares make a tasty dessert, a not-too-sweet snack or a special breakfast treat. These pretty confections are filled with nutritious ingredients disguised as a decadent creamy bar!

I was so honored to be featured on the cover of American Vegan Magazine with these yummy Blueberry Cheeze-Cake Squares and the recipe was included in the article. Learn more about the American Vegan Society here.

These vegan Blueberry Cheeze-Cake Squares feature a creamy tofu filling, nestled in a delicious fruit and nut crust – all topped with fresh blueberries and a sweet apricot preserve glaze!

Fresh blueberries are artfully placed over the apricot glaze, for a pretty and colorful treat. If you do not have apricot preserves on hand, simply substitute any fruit preserve or jam available, like blueberry, strawberry or raspberry.

Oh yes…did I mention? They double as a delightful breakfast treat too! Yum.

1

ABOUT THE RECIPE:

Blueberry Cheeze-Cake Squares make a tasty dessert or a not-too-sweet snack. These pretty treats are filled with nutritious ingredients disguised as a decadent creamy bar! They feature a creamy tofu filling, nestled in a delicious fruit and nut crust – all topped with fresh blueberries and a sweet apricot preserve glaze! Oh yes…did I mention? They double as a delightful breakfast treat too! Yum.

Makes 9 Squares

2

INGREDIENTS:

CRUST
1/3 cup raisins
1/3 cup raw almonds
1/3 cup raw unsweetened shredded dried coconut

FILLING
1 block (14 to 16 ounces) extra firm regular tofu
2 tablespoons maple syrup
1 teaspoon vanilla extract

TOPPING
3 heaping tablespoons apricot preserves, mixed with 1 teaspoon water
1 cup fresh blueberries, washed and patted dry

3

INSTRUCTIONS:

Preheat oven to 375 degrees F.

To make the crust, put the raisins, almonds and coconut in a high performance blending appliance and process to a smooth dough. Put the dough on a piece of parchment paper on a solid surface and place another piece of the parchment over the top of the dough.

Using a rolling pin, flatten the dough into about an 8-inch square. Transfer the dough onto an ungreased, 8-inch square, nonstick baking pan. Press the dough mixture evenly over the bottom of the pan.

4

To make the filling, put the tofu, maple syrup and vanilla extract in a blender and process until smooth and creamy. Pour the tofu mixture over the crust. Spread in an even layer and smooth the top.

Bake for 25 minutes, or until firm to the touch. Put the pan on a wire rack. Carefully run a table knife around the perimeter of the “cheeze-cake” to ensure it does not stick to the side of the pan.

5

Immediately spread the apricot preserve mixture evenly over the top of the “cheeze-cake,” using a pastry brush or small spoon. Arrange the blueberries in a pleasing pattern on top of the preserves and press down lightly so they adhere. Cover the pan loosely and refrigerate for 1 to 3 hours.

Cut into 9 squares and serve. Stored in an airtight container in the refrigerator, leftover squares will keep for 24 hours.

Ingredients

Directions

1

ABOUT THE RECIPE:

Blueberry Cheeze-Cake Squares make a tasty dessert or a not-too-sweet snack. These pretty treats are filled with nutritious ingredients disguised as a decadent creamy bar! They feature a creamy tofu filling, nestled in a delicious fruit and nut crust – all topped with fresh blueberries and a sweet apricot preserve glaze! Oh yes…did I mention? They double as a delightful breakfast treat too! Yum.

Makes 9 Squares

2

INGREDIENTS:

CRUST
1/3 cup raisins
1/3 cup raw almonds
1/3 cup raw unsweetened shredded dried coconut

FILLING
1 block (14 to 16 ounces) extra firm regular tofu
2 tablespoons maple syrup
1 teaspoon vanilla extract

TOPPING
3 heaping tablespoons apricot preserves, mixed with 1 teaspoon water
1 cup fresh blueberries, washed and patted dry

3

INSTRUCTIONS:

Preheat oven to 375 degrees F.

To make the crust, put the raisins, almonds and coconut in a high performance blending appliance and process to a smooth dough. Put the dough on a piece of parchment paper on a solid surface and place another piece of the parchment over the top of the dough.

Using a rolling pin, flatten the dough into about an 8-inch square. Transfer the dough onto an ungreased, 8-inch square, nonstick baking pan. Press the dough mixture evenly over the bottom of the pan.

4

To make the filling, put the tofu, maple syrup and vanilla extract in a blender and process until smooth and creamy. Pour the tofu mixture over the crust. Spread in an even layer and smooth the top.

Bake for 25 minutes, or until firm to the touch. Put the pan on a wire rack. Carefully run a table knife around the perimeter of the “cheeze-cake” to ensure it does not stick to the side of the pan.

5

Immediately spread the apricot preserve mixture evenly over the top of the “cheeze-cake,” using a pastry brush or small spoon. Arrange the blueberries in a pleasing pattern on top of the preserves and press down lightly so they adhere. Cover the pan loosely and refrigerate for 1 to 3 hours.

Cut into 9 squares and serve. Stored in an airtight container in the refrigerator, leftover squares will keep for 24 hours.

Blueberry Cheeze-Cake Squares

Your family will love these tasty treats!

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