The moment you take a bite of these Vegan Raspberry Cheesecake Bars, creamy and tangy with a delightful raspberry swirl, you’ll be transported to a place of pure bliss. This recipe takes about 30 minutes to prepare, plus freezing time, and it works beautifully due to the natural sweetness of the dates and maple syrup balancing the tartness of the raspberries.
These bars are perfect for anyone who loves dessert that aligns with a plant-based lifestyle. They make a wonderful treat for summer gatherings, casual get-togethers, or a refreshing end to a family dinner. You can prepare these bars ahead of time and they store well, making them great for meal prep.
Why You’ll Love This Recipe
- The crust is a crunchy blend of walnuts and oats, perfectly complementing the creamy filling.
- This no-bake cheesecake is easy to make and refreshingly light.
- The vibrant raspberry swirl adds a beautiful pop of color and flavor.
- It’s a guilt-free dessert, perfect for satisfying your sweet tooth.
What You’ll Need
Here’s everything you need to make these delicious bars:
For the Crust
- 1/2 cup walnuts
- 3/4 cup oats
- 1 cup medjool dates, pitted
- 1/2 tsp cinnamon
- pinch of salt
For the 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
For the Raspberry Swirl
- 1 cup raspberries (fresh or frozen)
- 1 tbsp maple syrup (optional, if raspberries need more sweetness)
Note: Refined coconut oil has a neutral flavor.
Substitutions & Swaps
- Almonds can replace walnuts.
- Agave syrup can substitute maple syrup.
- Use cashew cream as an alternative to soaked cashews.
- Any berry can be used in place of raspberries.
How to Make It
Let’s dive into making these delicious bars!
1. Line the Pan
Line an 8×8 inch pan with parchment paper to prevent sticking.
2. Blend the Crust Ingredients
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.
3. Press the Crust into the Pan
Press the dough down into your pan, ensuring it coats the entire bottom. Place the pan in the freezer while you prepare the filling.
4. Blend the Cheesecake Filling
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.
5. Pour the Cheesecake Layer
Pour the cheesecake layer into the prepared pan, spreading it evenly.
6. Prepare the Raspberry Swirl
Add the raspberries and optional maple syrup to a small saucepan on medium heat. Let cook for 5-10 minutes until thickened.
7. Swirl in the Raspberry Mixture
Add dollops of the raspberry mixture to the cheesecake layer and use a sharp knife or chopsticks to create swirls throughout.
8. Freeze and Serve
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!
How to Store It
Fridge: up to 5 days in an airtight container.
Freezer: yes, for up to 2 months.
Reheat: N/A, serve chilled or at room temperature.
Tips for Best Results
- Soak cashews overnight for the smoothest texture.
- Adjust sweetness in the raspberry swirl based on personal taste.
- Ensure the coconut milk is well-blended for a creamy filling.
Serving Suggestions
- Serve alongside a cup of herbal tea for a refreshing treat.
- Pair with a light fruit salad for a balanced dessert.
- Use as a delicious ending for summer BBQs or picnics.
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