Vegan Granola Berry Cheesecake Breakfast Bars

Well, bless your heart, ya heard (or rather, read) it right! We’re talkin’ ’bout cake for breakfast. Not just any old cake either.

It’s a Vegan Granola Berry Breakfast Cheesecake. Welcome y’all to breakfast bliss.

Think of it like your beloved berry granola bowl, but fancied up into a cheesecake bar. These are perfect for those of you always on the move, just snatch ’em and savor them on the run.

Sweet and crunchy granola pairs perfectly with smooth vanilla cheesecake and a heap of fresh berries.

Since it’s packed with protein, it makes for an ideal snack post workout as well. You can even toss in a scoop of plant-based protein powder if you’re so inclined.

Y’all really oughta give these ones a whirl. Trust me on this one.

Are you as smitten with cheesecake as I am? Check out my Peanut Butter Chocolate Cheesecake Cups, Salted Caramel Cheesecake and Blueberry Vanilla Cheesecake Cups.

Or maybe you’d fancy some other kick-ass vegan bars: Cookies & Cream Cake Bars.

Vegan Granola Berry Cheesecake Breakfast Bars Recipe

Vegan Granola Berry Cheesecake Breakfast Bars

Preparation time:

20 mins

Cook time:

15 mins

Total time:

35 mins

Serving Size



Granola Layer
  • 1 cup dates (roughly chopped)
  • ½ cup cashews (soaked)
  • 1 ½ cup granola
Cheesecake Layer
  • 2 cups cashews (soaked)
  • 1 cup coconut cream
  • 2 Tbsp coconut oil
  • 1 tsp vanilla extract
  • juice of 1 lemon
  • 2 Tbsp maple syrup
  • 2 scoops vegan protein powder (optional)
  • berries (fresh or frozen)


For the Granola Layer
  1. Add the dates, cashews and granola of choice to a blender or food-processor and blitz until you have a sticky, crumbly texture.
  2. Spread and press the mixture onto a square baking tin and pop it in a pre-heated oven. Bake for 15 mins at 175˚C.
For the Cheesecake Layer
  1. Meanwhile add the cashews (soaked overnight or boiled for 15 mins), coconut cream, coconut oil, vanilla extract, lemon juice, maple syrup and optional vegan protein powder to a blender or food-processor and blend until smooth.
  2. Spread the cheesecake mixture on top of the baked granola layer and sprinkle with fresh or frozen mixed berries. You might have to push the berries slightly in the soft cheesecake layer.
  3. Pop in the fridge overnight, then slice into (bar-sized) pieces. Enjoy in the morning!

If you enjoyed trying out my recipes, there are several others that I would love for you to try.

One of my personal favorites is the mouthwatering Vegan Chocolate & Peanut Butter Cheesecake Cups recipe. It’s pure indulgence in every bite!

Then we have the exciting and unique Vegan Bbq Baked Bananas → Cookies & Cream | Peanut Butter & Chocolate | Caramelised Cinnamon recipe – a delicious twist to your regular dessert.

In case you’re a fan of fruity desserts, do not miss out on my refreshing and light Roasted White Wine Peaches With Vanilla Ice Cream & Chocolate Sauce (Vegan) recipe.

Lastly, for all cake lovers out there, I have just the treat for you – my irresistible Vegan Cookies & Cream Cake Bars recipe.

Happy cooking!

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