These Vegan Raspberry Cheesecake Bars are rich, creamy, and naturally dairy-free, featuring a wholesome almond and oat crust topped with a silky cashew cheesecake filling and finished with a vibrant raspberry swirl. No baking is required, making this refreshing dessert perfect for spring, summer, holidays, or whenever you’re craving an elegant plant-based treat.
Ingredients
For the Crust
- 1 cup rolled oats
- 1 cup raw almonds
- 8 Medjool dates, pitted
- 2 tablespoons melted coconut oil
- ½ teaspoon ground cinnamon
- Pinch of sea salt
For the Cheesecake Filling
- 2 cups raw cashews, soaked for at least 4 hours and drained
- 1 cup full-fat coconut cream
- ¼ cup maple syrup
- 3 tablespoons melted coconut oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
For the Raspberry Swirl
- 1½ cups fresh or frozen raspberries
- 2 tablespoons maple syrup
- 1 teaspoon lemon juice
Instructions
- Prepare the Pan: Line an 8×8-inch baking pan with parchment paper.
- Make the Crust: Blend the oats, almonds, dates, coconut oil, cinnamon, and salt in a food processor until the mixture becomes sticky. Firmly press into the bottom of the prepared pan and place in the freezer while preparing the filling.
- Blend the Filling: Add the soaked cashews, coconut cream, maple syrup, coconut oil, lemon juice, vanilla, and lemon zest to a high-speed blender. Blend until completely smooth and creamy.
- Assemble: Pour the cheesecake filling over the crust and spread evenly with a spatula.
- Prepare the Raspberry Swirl: Simmer the raspberries, maple syrup, and lemon juice in a small saucepan over medium heat for 6–8 minutes until slightly thickened. Allow to cool for a few minutes.
- Create the Swirl: Spoon small dollops of the raspberry mixture over the cheesecake filling. Use a knife or skewer to gently swirl the raspberry mixture into the filling.
- Freeze: Freeze the cheesecake for at least 5 hours or overnight until completely firm.
- Serve: Remove from the freezer about 10 minutes before slicing into bars. Garnish with fresh raspberries, lemon zest, or mint leaves if desired.
Notes
- Soaking the cashews ensures an ultra-smooth cheesecake filling.
- Use full-fat coconut cream for the creamiest texture and best results.
- If using frozen raspberries, thaw and drain excess liquid before cooking.
- For perfectly clean slices, wipe the knife between each cut.
- Add shredded coconut or white chocolate drizzle for an extra-special presentation.
- These bars are best served slightly chilled after resting at room temperature for 5–10 minutes.
Storage
Refrigerator
Store leftover cheesecake bars in an airtight container in the refrigerator for up to 5 days.
Freezer
Freeze the bars in a sealed freezer-safe container for up to 3 months. Separate layers with parchment paper to prevent sticking.
Serving Tip
For the creamiest texture, let the bars sit at room temperature for about 10 minutes before serving.