Dessert

Vegan Raspberry Cheesecake Bars Recipe

Name: Vegan Raspberry Cheesecake Bars Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 4 h 25 min
Cuisine: Vegan
Ingredients: 1 ½ cups graham cracker crumbs; ⅓ cup coconut oil, melted; ¼ cup maple syrup; 1 ½ cups raw cashews (soaked); ⅓ cup coconut cream; ⅓ cup maple syrup; 2 tablespoons lemon juice; 1 teaspoon vanilla extract; ½ cup raspberries; Additional maple syrup (to taste, approximately 1-2 tablespoons)

Byluca Carter April 9, 2026April 9, 2026

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Introduction

These Vegan Raspberry Cheesecake Bars are a delightful, creamy treat that combines a crunchy graham cracker crust with a luscious cashew-based filling and sweet-tart raspberry swirls. Perfect for a refreshing dessert or a special snack, they’re simple to make and fully plant-based.

The image shows square pieces of a layered dessert arranged on a white marbled surface. Each piece has three distinct layers: the bottom layer is a crumbly brown crust, the middle layer is a thick, smooth creamy white filling, and the top layer is a marbled swirl of deep pink and white, creating a striking pattern. One of the squares is decorated with a small light purple flower. The texture of the top layer looks glossy and soft, contrasting with the firm crust at the bottom. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups graham cracker crumbs
⅓ cup coconut oil, melted

¼ cup maple syrup
1 ½ cups raw cashews (soaked)

⅓ cup coconut cream
⅓ cup maple syrup

2 tablespoons lemon juice
1 teaspoon vanilla extract
½ cup raspberries

Instructions

Step 1: Preheat the oven to 350°F (175°C). In a bowl, combine the graham cracker crumbs, melted coconut oil, and ¼ cup maple syrup. Press this mixture firmly into an 8×8 inch baking dish lined with parchment paper. Bake for 10 minutes, then remove and let cool completely.
Step 2: In a blender, combine the soaked cashews, coconut cream, ⅓ cup maple syrup, lemon juice, and vanilla extract. Blend until the mixture is completely smooth and creamy.
Step 3: In a separate bowl, mash the raspberries with a small additional amount of maple syrup to sweeten and create a spreadable texture.

Step 4: Pour the cheesecake filling over the cooled crust. Dollop the mashed raspberry mixture on top in small spoonfuls. Use a toothpick or skewer to gently swirl the raspberry mixture into the filling, creating a marbled effect.
Step 5: Refrigerate the bars for at least 4 hours to set. Once firm, slice into bars and serve chilled.

Tips & Variations

For extra flavor, add a pinch of cinnamon or nutmeg to the crust mixture.

Replace raspberries with blueberries or strawberries for different fruit swirls.
If you don’t have coconut cream, use full-fat coconut milk and chill it first to scoop the cream off the top.
Soak cashews for at least 4 hours or overnight to achieve the creamiest texture.

Storage

Store the cheesecake bars in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 2 months; thaw in the fridge before serving. For the best texture, enjoy them chilled.

How to Serve

The image shows square dessert bars with three distinct layers on a white marbled surface. The bottom layer is crumbly and light brown, looking like a cookie or graham cracker crust. The middle layer is thick, creamy, and white, smooth in texture. The top layer is a thin swirl of deep pink and white, creating a marbled pattern. One piece has a small cluster of purple flower petals on top for decoration. The bars are arranged close together in a neat pattern. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other nuts instead of cashews?

Cashews provide a smooth, creamy texture essential for this recipe. While almonds or macadamia nuts can be substituted, they may alter the texture and flavor slightly.

Do I need to soak the cashews overnight?

Soaking cashews for at least 4 hours softens them and helps create a silky filling. If you’re short on time, soaking in hot water for 1 hour can work, but longer soaking is best.