These Vegan Raspberry Cheesecake Bars are a healthy alternative to a traditional cheesecake and are seriously creamy and delish!
- 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
- 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)
- Line an 8×8 inch pan with parchment paper.
- In a food processor, blend the walnuts, oats, dates, cinnamon and salt until it forms a dough. You should be able to press the dough together with your fingertips. If it is too dry, add a few more dates and blend again.
- Press the dough down into your pan, until it coats the entire bottom of the pan. Place the pan in the freezer while you prepare the rest of your ingredients.
- Add the cashews, coconut milk, coconut oil, maple syrup, lemon juice, lemon zest and vanilla extract to a blender (or food processor) and blend until completely smooth.
- Pour the cheesecake layer into the pan.
- Add the raspberries and maple syrup to a small saucepan on medium heat and let cook for 5-10 minutes until thickened.
- Add dollops of the raspberry mixture to the pan and use a sharp knife or chopsticks to create swirls.
- Place your vegan raspberry cheesecake bars into the freezer to firm up for 4 hours, or overnight.
- Let thaw for 5 minutes on the counter then cut and serve!
*Refined coconut oil has the coconut taste removed from it, which will result in a less coconutty flavoured cheesecake. If you prefer more coconut flavour you can definitely use regular coconut oil.
Store in the freezer for up to 3 months. These cannot be stored in the fridge as they will become too soft.
Use Medjool dates, not regular dates for the base. Medjool dates are bigger and stickier and will help the “crust” bind together. If you’re dates feel very dry, you can rehydrate them by soaking them in warm water for 2-3 minutes then strain.
Use full-fat coconut milk from a can and mostly just the cream off the top of the can. This will result in a thick and creamy vegan cheesecake. If you use light coconut milk or coconut milk from a carton the cheesecake bars won’t set properly.
Continue to blend or puree the cheesecake layer until smooth and creamy. You don’t want to have any little bits of cashew left. A powerful blender like a Vitamix works well for this. (*This is also why it’s important to soak the cashews. This will soften them and make them much easier to blend)
Strain or blend the raspberry puree if you don’t want seeds. This is completely optional.
Let thaw on the countertop for 5 minutes before cutting. The bars will likely be very frozen when you remove them from the freezer, so let them thaw out for a few minutes before cutting.
- Serving Size: 1/15th of recipe
- Calories: 350
- Sugar: 25g
- Fat: 20g
- Saturated Fat: 7g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 5g
Keywords: vegan cheesecake, vegan raspberry cheesecake, vegan cheesecake bars