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These vegan raspberry cheesecake bars will make all your dreams come true! They’re creamy, delicious, and loaded with swirls of raspberry goodness!
Today I’m sharing a revamped version of one of my oldest recipes from the blog. I present to you my completely raw Vegan Raspberry Cheesecake Bars. (*cheers*) These are similar to my little Vegan Raspberry Cheesecakes, but with slightly different ingredients. (and of course, the fact that these are bars.)
These Vegan Cheesecake bars are made with a base of raw cashews and coconut cream and topped off with a raspberry swirl. The bars then get placed in the freezer to set and can be enjoyed straight out of the freezer as more of a frozen treat, (hello vegan cheesecake ice cream) or left on the counter to thaw out for 5-10 minutes to be eaten more as a regular cheesecake.
Why you’ll love this recipe
- Vegan, gluten-free, grain-free and refined sugar-free
- Made with wholesome and healthy ingredients
- Easy to make
- Can be stored in the freezer for up to 3 months
Ingredients you’ll need
The full ingredient list and measurements are below in the recipe card! 🙂
- Walnuts
- Oats
- Medjool dates
- Cinnamon
- Ssalt
- Raw Cashews
- Coconut cream
- Coconut oil
- Maple syrup
- Lemon
- Vanilla
- Raspberries
How to make Vegan Raspberry Cheesecake Bars
Start by making the crust by mixing the walnuts, oats, dates, cinnamon and salt together in a food processor until it forms a sticky dough. Then press the dough into an 8×8 inch pan.
Next make the cheesecake filling by blending the cashews, coconut cream, coconut oil, maple syrup, lemon and vanilla extract together until it’s smooth and creamy.
Pour the mixture into the baking pan and spread it out evenly with a spatula.
To make the raspberry topping, cook the raspberries in a pot with a splash of water and maple syrup for 5-10 minutes to thicken and reduce. Then dollop the raspberry mixture on top of the cheesecake layer and use a knife or chopstick to make swirls.
Place the bars in the freezer for at least 4 hours or overnight to set.
Expert tips
- 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 draining.
- 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 counter top 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.
How to store
Store leftovers in the freezer in a sealed container or freezer bag for up to 3 months. These bars cannot be stored in the fridge as they will become too soft. Remove from the freezer 5 minutes before serving.
More vegan cheesecake recipes to try
- Vegan Blueberry Lemon Cheesecake Bars
- Vegan Pumpkin Spice Cheesecake Bars
- Vegan Mango Cheesecake Bars
- Vegan Dragonfruit Cheesecake Bars
- Vegan Strawberry Cheesecake Bars
If you tried these Vegan Raspberry Cheesecake Bars or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
Vegan Raspberry Cheesecake Bars
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 25 minutes
- Yield: 15 bars
- Category: Dessert
- Method: Blend
- Cuisine: American
- Diet: Vegan
Description
These Vegan Raspberry Cheesecake Bars are a healthy alternative to a traditional cheesecake and are seriously creamy and delish!
Ingredients
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 (*see note)
- 1/4 cup maple syrup
- juice of 1 lemon
- 1 tbsp lemon zest
- 1 tsp vanilla extract
Raspberry Swirl
- 1 cup raspberries (fresh or frozen)
- 1 tbsp maple syrup (optional, if raspberries need more sweetness)
Instructions
- 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!
Notes
*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.
Nutrition
- Serving Size: 1/15th of recipe
- Calories: 350
- Sugar: 25g
- Fat: 20g
- Saturated Fat: 7g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 5g
Amazing! One of the best cheesecake recipe I’ve ever tried! It’s so easy to make and it’s so delicious!
So happy you loved it!
Probably the best cheesecake I’ve ever made. So delicious as i love the coconut taste, easy to make and looks so great with the raspberries. One of my favorite dessert and i keep now always some bars in the freezer 🙂
Thanks so much Tanja! So happy you loved it! It’s so great that it stays well in the freezer so you can have it ready to go all the time 🙂
Heavenly- delicious- so easy to make. I followed the recipe exactly except I had no raspberries- so instead I used frozen strawberries, chia seeds and pink pitaya powder. I guess I could have used only strawberries but wanted to add healthy superfoods to this dessert. This is probably one of the best cheesecakes I have ever eaten. Thank you for sharing your recipe ❤️
So happy you enjoyed the recipe Gabrielle! It must have looked so pretty with the pink pitaya powder added to the topping 🙂
Tasty and beautiful!
Thanks Arielle! 🙂
I am so exited to try this recipe! Question- I am paleo. How can I substitute the oats? Thank you!!
Hi Alex! You can sub oats with some more hazelnut flour or almond flour!
Hi!
So glad to find a Montrealer yay!
Could I replace the soaked cashews with soaked almonds?
Thanks 🙂
Hi Leila, awesome 🙂 Almonds don’t work for this recipe since they don’t offer the same type of texture as cashews. You can replace the cashews in the recipe with Macadamia nuts though!
For the cashew portion- I blended the soakedcand drained cashews in my food processor and they became similar to a nut butter in texture. When I first scanned this recipes I expected the cashews to be turned into cashew cream in a high speed blender and with the addition of some water. So I just want to be sure that the thicker, almost nutbutter like texture is correct here. It just seems a little heavy to incorporate into the whipped coconut cream mixture but maybe it needs to be that thick to give it body? Thanks!
Hi Elizabeth, the cashew mixture should be quite thick-but pourable. It’s possible that if there is a bit more cashews or depending on how long they were soaked they may be a bit of a thicker texture. If your mixture isn’t pourable you can simply add a little bit of-of extra coconut milk (2-4 tbsp worth!)