Vegan Raspberry Cheesecake Bars
Simple no bake vegan cheesecake bars made with cashews, coconut cream, and fresh raspberries
- Prep Time: 25 minutes
- Cook Time: 5–10 minutes (raspberry layer)
- Total Time: ~4 hours 30 minutes (including freezing)
- Yield: 15 servings
- Category: Dessert
- Method: No-Bake / Freezing
- Cuisine: Vegan / Healthy
- Diet: Vegan
Ingredients
For the Crust:
1/2 cup walnuts
3/4 cup oats
1 cup Medjool dates
1/2 teaspoon cinnamon
Pinch of salt
For the Cheesecake Filling:
1 3/4 cups cashews (soaked overnight, drained)
1 cup full-fat coconut milk (cream portion)
1/4 cup refined coconut oil (melted)
1/4 cup maple syrup
Juice of 1 lemon
1 tablespoon lemon zest
1 teaspoon vanilla extract
For the Raspberry Swirl:
1 cup raspberries (fresh or frozen)
1 tablespoon maple syrup (optional)
Instructions
Line an 8×8 inch pan with parchment paper.
In a food processor, blend walnuts, oats, dates, cinnamon, and salt until a sticky dough forms.
Press the mixture firmly into the bottom of the pan. Place in the freezer.
Blend cashews, coconut milk, coconut oil, maple syrup, lemon juice, lemon zest, and vanilla until smooth and creamy.
Pour the cheesecake filling over the crust evenly.
In a saucepan, cook raspberries with maple syrup for 5–10 minutes until thickened.
Spoon raspberry mixture over the filling and swirl with a knife.
Freeze for at least 4 hours or overnight until firm.
Let thaw for 5 minutes, slice into bars, and serve.
Notes
Soaking cashews overnight ensures a smooth, creamy texture.
Use refined coconut oil for a neutral taste.
Store in freezer and thaw slightly before serving.
Adjust sweetness depending on raspberry tartness.
Find it online: https://allrecipesmade.com/vegan-raspberry-cheesecake-bars/
