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Vegan Raspberry Cheesecake Bars

These Vegan Raspberry Cheesecake Bars combine rich, velvety cheesecake with juicy raspberries, creating a guilt-free indulgence that's easy to make and requires no baking.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 4 hours
Servings: 9 squares
Course: Dessert
Cuisine: Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1/2 cup walnuts
  • 3/4 cup oats
  • 1 cup medjool dates
  • 1/2 tsp cinnamon
  • 1 pinch salt
For the cheesecake filling
  • 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 *see note
  • 1/4 cup maple syrup
  • 1 tbsp lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
For the raspberry layer
  • 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 a pinch of salt until it forms a dough. Press it together; if it’s too dry, add a few more dates and blend again.
  3. Press the dough into the bottom of your pan to form a crust. Pop it in the freezer while you mix the next layer.
Making the filling
  1. In a blender (or food processor), combine the cashews, coconut milk, coconut oil, maple syrup, lemon juice, lemon zest, and vanilla extract. Blend until completely smooth.
  2. Pour the cheesecake layer over the crust in the pan.
Raspberry Layer
  1. In a small saucepan over medium heat, cook the raspberries and 1 tbsp of maple syrup until thickened (about 5-10 minutes).
  2. Swirl dollops of the raspberry mixture into the cheesecake layer using a sharp knife.
  3. Freeze your bars for 4 hours or overnight.
Serving
  1. Let them thaw for 5 minutes on the counter, then cut and serve!

Notes

Use extra dates to sweeten the crust if necessary. Store leftovers in an airtight container in the fridge for up to 4 days or frozen for about two months.