Vegan Raspberry Cheesecake Bars Recipe
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.
- 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
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
- Prepare Pan: Line an 8×8 inch pan with parchment paper to prevent sticking and make removal of the bars easier after freezing.
- 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.
- 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.
- 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.
- Pour Filling: Pour the smooth cheesecake layer evenly over the chilled crust in the pan.
- 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.
- 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.
- 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.
- 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
Find it online: https://yumwithmia.com/vegan-raspberry-cheesecake-bars-recipe/
