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Vegan Raspberry Cheesecake Bars Recipe

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★★★★★

4.6 from 98 reviews

These Vegan Raspberry Cheesecake Bars are a delicious and creamy dessert perfect for a plant-based treat. With a crumbly graham cracker crust and a smooth cashew-based cheesecake filling, combined with a fresh raspberry swirl, they offer a refreshing and satisfying taste experience. Easy to prepare and requiring no baking for the filling, these bars are a perfect make-ahead dessert or snack.

Ingredients

Scale

Crust

  • 1 ½ cups graham cracker crumbs
  • ⅓ cup coconut oil, melted
  • ¼ cup maple syrup

Cheesecake Filling

  • 1 ½ cups raw cashews (soaked)
  • ⅓ cup coconut cream
  • ⅓ cup maple syrup
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract

Raspberry Topping

  • ½ cup raspberries
  • Additional maple syrup (to taste, approximately 1-2 tablespoons)

Instructions

  1. Preheat and Prepare Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, melted coconut oil, and ¼ cup maple syrup. Press this mixture evenly into an 8×8 inch baking dish lined with parchment paper. Bake the crust for 10 minutes and then allow it to cool completely.
  2. Blend Cheesecake Filling: Drain the soaked cashews and place them in a blender or food processor. Add the coconut cream, ⅓ cup maple syrup, lemon juice, and vanilla extract. Blend until the mixture is very smooth and creamy, scraping down the sides as needed to ensure everything is well incorporated.
  3. Prepare Raspberry Swirl: In a small bowl, mash the raspberries with the additional maple syrup to sweeten. Adjust the sweetness to your liking by adding more maple syrup if desired.
  4. Assemble the Bars: Pour the blended cheesecake filling evenly over the cooled crust in the baking dish. Dollop spoonfuls of the raspberry mixture on top. Using a toothpick or skewer, gently swirl the raspberries into the cheesecake filling to create a marbled effect.
  5. Chill Before Serving: Cover the baking dish and refrigerate the cheesecake bars for at least 4 hours, or until firm. Once set, cut into 9 bars and serve chilled for the best texture and flavor.

Notes

  • Soaking the cashews for at least 4 hours or overnight helps achieve a creamy filling texture.
  • You can substitute the graham cracker crumbs with gluten-free crackers if you want a gluten-free version.
  • If coconut cream is unavailable, full-fat coconut milk refrigerate overnight and scoop the solidified cream from the top.
  • Adjust the sweetness by varying the amount of maple syrup in the filling and raspberry topping according to your taste.
  • Store leftover bars in an airtight container in the refrigerator for up to 5 days.

Keywords: vegan cheesecake, raspberry dessert, cashew cheesecake, dairy-free dessert, healthy dessert bars, plant-based dessert

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