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Vegan Raspberry Cheesecake Bars

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Delight in these luscious Vegan Raspberry Cheesecake Bars that combine creamy cashew filling, a crunchy walnut-oat crust, and a bright raspberry topping.

Ingredients

Scale
  • 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)
  • 1 cup full-fat coconut milk
  • 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)

Instructions

  1. Blend the Base: In a food processor, add the walnuts, oats, medjool dates, cinnamon, and salt. Process until sticky and crumbly.
  2. Press: Line an 8×8 inch baking pan with parchment paper and press the crust mixture into it evenly.
  3. Cashew Blend: Drain the cashews and blend them with coconut milk, melted coconut oil, maple syrup, lemon juice, lemon zest, and vanilla until creamy.
  4. Combine with Raspberries: Gently fold the raspberries into the cashew filling.
  5. Layer Up: Pour the cheesecake filling over the crust and smooth the top.
  6. Chill: Cover and freeze for 4 to 5 hours until firm.
  7. Slice: Remove from the pan and cut into squares.
  8. Garnish: Serve topped with fresh raspberries and a drizzle of maple syrup if desired.

Notes

For best results, chill overnight. If the filling is too runny, blend in more soaked cashews.

Nutrition

Keywords: vegan, cheesecake, raspberry, dessert, no-bake, healthy

Find it online: https://platefulkitchen.com/vegan-raspberry-cheesecake-bars/