Vegan Raspberry Cheesecake Bars Recipe

Introduction

These vegan raspberry cheesecake bars offer a creamy, tangy dessert that’s both dairy-free and naturally sweetened. With a crunchy walnut-oat crust and a luscious cashew filling, they’re perfect for a refreshing treat any time of year.

Ingredients

• 1/2 cup walnuts
• 3/4 cup oats
• 1 cup medjool dates
• 1/2 tsp cinnamon
• pinch of salt
• 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 lemon
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 1 cup raspberries (fresh or frozen)
• 1 tbsp maple syrup (optional, if raspberries need more sweetness)

Instructions

1. Step 1: Line an 8×8 inch pan with parchment paper.
2. Step 2: In a food processor, blend the walnuts, oats, dates, cinnamon, and salt until it forms a dough that holds together when pressed. If too dry, add more dates and blend again.
3. Step 3: Press the dough evenly into the bottom of the prepared pan. Place the pan in the freezer while preparing the filling.
4. Step 4: In a blender or food processor, blend cashews, coconut milk, melted coconut oil, maple syrup, lemon juice, lemon zest, and vanilla extract until completely smooth.
5. Step 5: Pour the creamy cheesecake mixture over the crust in the pan.
6. Step 6: In a small saucepan over medium heat, cook raspberries and optional maple syrup for 5–10 minutes until thickened.
7. Step 7: Spoon dollops of the raspberry sauce over the cheesecake layer, then swirl using a sharp knife or chopsticks.
8. Step 8: Freeze the bars for at least 4 hours, or overnight, until firm.
9. Step 9: Let bars thaw at room temperature for about 5 minutes before slicing and serving.

Tips & Variations

• Soaking cashews overnight is key to achieving a smooth, creamy filling.
• Refined coconut oil is preferred for a neutral flavor; unrefined will add coconut aroma.
• Try adding a handful of chopped dark chocolate on top for a chocolate-raspberry twist.
• If you don’t have medjool dates, use other soft dates but soak them in warm water for 10 minutes first.

Storage

Store leftover bars in an airtight container in the freezer for up to 1 week. Thaw at room temperature for about 5 minutes before serving for the best texture and flavor. Avoid refreezing once thawed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of cashews?

Cashews are best for the creamy texture, but soaked almonds or macadamia nuts can be used as substitutes, though the flavor and creaminess may vary slightly.

Do I have to soak the cashews overnight?

Soaking cashews softens them for blending, resulting in a smoother filling. If short on time, soak them in very hot water for 1-2 hours instead.

Vegan Raspberry Cheesecake Bars Recipe

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These Vegan Raspberry Cheesecake Bars are a creamy, dairy-free dessert perfect for a refreshing treat. Featuring a walnut and oat crust with a rich cashew coconut filling, topped with a luscious raspberry swirl, this no-bake cheesecake combines natural sweetness with vibrant fruit. Ideal for vegan diets, these bars are easy to make and set in the freezer for a satisfying, guilt-free indulgence.

• Author: mia
• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 4 hours 30 minutes
• Yield: 16 bars 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: Vegan, American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Crust

• 1/2 cup walnuts
• 3/4 cup oats
• 1 cup medjool dates
• 1/2 tsp cinnamon
• Pinch of salt

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
• 1/4 cup maple syrup
• Juice of 1 lemon
• 1 tbsp lemon zest
• 1 tsp vanilla extract

Raspberry Topping

• 1 cup raspberries (fresh or frozen)
• 1 tbsp maple syrup (optional, if raspberries need more sweetness)

Instructions

1. Prepare Pan: Line an 8×8 inch pan with parchment paper to prevent sticking and make removal of the bars easier after freezing.
2. Make Crust Dough: In a food processor, blend walnuts, oats, dates, cinnamon, and salt until a dough that can be pressed together forms. Add extra dates if the mixture is too dry.
3. Press Crust: Firmly press the crust dough into the bottom of the lined pan, ensuring it covers fully and evenly. Place the pan in the freezer to set while preparing the filling.
4. Blend Cheesecake Filling: Add soaked cashews, coconut milk, melted coconut oil, maple syrup, lemon juice, lemon zest, and vanilla to a blender or food processor. Blend until completely smooth and creamy.
5. Pour Filling: Pour the smooth cheesecake layer evenly over the chilled crust in the pan.
6. Cook Raspberry Topping: Combine raspberries and maple syrup in a small saucepan over medium heat. Cook for 5-10 minutes until the mixture thickens into a sauce.
7. Create Swirls: Drop spoonfuls of the raspberry sauce onto the cheesecake layer. Use a sharp knife or chopsticks to swirl the raspberry through the cheesecake for a marbled effect.
8. Freeze Bars: Return the pan to the freezer and let the bars firm up for at least 4 hours or preferably overnight for best texture.
9. Serve: Remove from the freezer, allow to thaw at room temperature for about 5 minutes, then cut into bars and serve.

Notes

• Use refined coconut oil to avoid a strong coconut flavor; if unavailable, use a neutral oil.
• Soaking cashews overnight is essential to achieve a smooth, creamy filling.
• Adjust sweetness by adding more dates in the crust or maple syrup in the filling/topping as preferred.
• Keep the bars stored in the freezer for up to 1 week for optimal freshness.

Keywords: vegan raspberry cheesecake bars, vegan dessert, no-bake cheesecake, raspberry swirl bars, dairy-free cheesecake