Lemon Blueberry Cream Bars
These Lemon Blueberry Cream Bars are what happens when summer and dessert decide to run off together. No baking, no stress — just creamy lemon-coconut filling on top of a chewy oat crust, chilled until it sets like silk.
The fresh blueberries burst with flavor against that bright lemon zest, and the coconut cream gives it that dreamy smooth texture. They taste light but still feel indulgent — the kind of dessert you can eat straight from the fridge standing in your kitchen and not feel one bit sorry about.
Lemon Blueberry Cream Bars
Bright, creamy, and no-bake – these Lemon Blueberry Cream Bars have a nutty oat crust and silky coconut lemon filling for the perfect chilled dessert.
Equipment
- 1 mixing bowl
- 1 Large Baking Sheet
- parchment paper
Ingredients
Crust Ingredients
- 1 1/2 cups rolled oats
- 3/4 cup pecans or almonds
- 1/3 cup melted coconut oil
- 1/4 cup maple syrup
- Pinch of salt
Filling Ingredients
- 1 can full-fat coconut milk OR coconut cream
- 1/2 cup soaked cashews (soak in hot water 20+ min, then drain)
- 1/4 cup maple syrup
- Zest of 1 lemon
- Juice of 1 lemon
- 1 tsp vanilla extract
- 1 cup fresh blueberries
Instructions
- Line a small square dish (8×8) with parchment so you can lift the bars out later.
- Add all crust ingredients (oats, nuts, coconut oil, maple syrup, salt) to a food processor. Pulse until it sticks together when you press it. You want it crumbly but sticky.
- Press that crust firmly and evenly into the bottom of your dish. Put it in the fridge to set.
- Add coconut milk/cream, soaked cashews, maple syrup, lemon zest, lemon juice, and vanilla to a blender. Blend until completely smooth and silky.
- Pour half the creamy filling over the chilled crust.
- Sprinkle blueberries across that first layer.
- Pour the rest of the filling on top and gently smooth it.
- Add a few more blueberries and a pinch of lemon zest on top so it looks pretty.
- Refrigerate at least 4 hours, or overnight, until firm enough to slice into bars.
Notes
These are served cold. Store in the fridge.
