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Vegan raspberry cheesecake bars on a white plate, garnished with fresh raspberries.

Vegan Raspberry Cheesecake Bars

Delightful vegan raspberry cheesecake bars made with creamy cashew filling and a walnut-oat crust, perfect for a guilt-free dessert.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 4 hours
Servings: 12 bars
Course: Dessert, Snack
Cuisine: Healthy, Vegan
Calories: 200
Ingredients Method Notes

Ingredients
  

Crust Ingredients
  • 1/2 cup walnuts Unsalted
  • 3/4 cup oats Rolled oats preferred
  • 1 cup medjool dates Pitted
  • 1/2 tsp cinnamon
  • Pinch N/A salt
Cheesecake Ingredients
  • 1 3/4 cups cashews, soaked overnight then drained
  • 1 cup full-fat coconut milk Just the cream from the top with a bit of the liquid
  • 1/4 cup refined coconut oil, melted
  • 1/4 cup maple syrup
  • Juice of 1 N/A lemon
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
Topping Ingredients
  • 1 cup raspberries Fresh or frozen
  • 1 tbsp maple syrup Optional, if raspberries need more sweetness

Method
 

Preparation
  1. Line an 8×8 inch pan with parchment paper.
  2. In a food processor, blend the walnuts, oats, dates, cinnamon, and salt until it forms a dough. If it’s too dry, add a few more dates and blend again.
  3. Press the dough down into your pan, ensuring it coats the entire bottom. Place the pan in the freezer while you prepare the rest of your ingredients.
Cheesecake Filling
  1. Add the cashews, coconut milk, coconut oil, maple syrup, lemon juice, lemon zest, and vanilla extract to a blender and blend until completely smooth.
  2. Pour the cheesecake layer into the pan.
Raspberry Topping
  1. In a small saucepan on medium heat, combine the raspberries and maple syrup. Cook for 5-10 minutes until thickened.
  2. Add dollops of the raspberry mixture to the pan and use a sharp knife or chopsticks to create swirls.
Freezing
  1. Place your vegan raspberry cheesecake bars into the freezer to firm up for 4 hours, or overnight.
  2. Let thaw for 5 minutes on the counter, then cut and serve!

Notes

Serve these bars with a drizzle of extra maple syrup or crushed nuts. They can be stored in the fridge for up to 5 days or frozen for longer enjoyment. Always soak your cashews for a silky smooth consistency.