*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.