Vegan and No-Bake Cheesecake Bark

Vegan and No-Bake Cheesecake Bark


  • 9 oz Siete Foods Mexican Shortbread Cookies
  • 1/4 cup coconut oil
  • 1/2 cup pecans
  • 8 oz coconut yogurt
  • 11 oz blueberries blistered
  • Strawberries blackberries and raspberries


  • Blister the blueberries over medium heat in a nonstick pan, stirring consistently until they burst and become syrup-y.
  • Pulse the shortbread cookies, coconut oil and pecans in a blender or food processor until it resembles a coarse sand texture.
  • Use your hands to flatten the “dough” on a parchment lined baking sheet.
  • Use a large spoon to add the coconut yogurt and spread until even.
  • Use a spoon to add the blistered blueberries and swirl with the back of the spoon or a knife carefully.
  • Add sliced berries of preference.
  • Place in freezer for at least an hour and serve immediately.

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