This no bake vegan cheesecake bars are as lush as they look. They’re made with a simple, raw crust of cashews and dates, and the cheesecake filling is based on cashews and coconut cream.
This recipe was slightly updated on July 25, 2023.
Here at Fit Foodie Finds, we’re no-bake dessert girlies. They’re the perfect treat for when you don’t want to use your oven.
These lemon-flavored vegan cheesecake bars are made with a chewy date and cashew crust (inspired by our Cashew Cookie Larabar recipe). The filling is the next stage. Soak cashews to soften, then stir in coconut cream, maple syrup, lemon juice, and coconut oil until smooth.
What’s in These Vegan Cheesecake Bars?
- Raw Cashew Nuts: Cashew nuts are included in both the crust and the filling. Be sure to buy raw, unsalted cashews as the filling will come out much better that way. We have roasted them and preferably tested them raw.
- Events: Buying soft dates is important. Together with ground cashew nuts, they form the crust.
- Coconut Cream: For this recipe, we used coconut cream, which is a little different than full-fat coconut milk. You can find it right next to the canned coconut milk at most grocery stores!
- coconut oil: The coconut oil helps with setting as it solidifies at room temperature!
- maple syrup: We use maple syrup as a sweetener.
- lemon: In this recipe we put a lot of emphasis on lemon flavors. You use the juice and the zest.
Ingredient swaps and variations
This vegan cheesecake is a great base for baking and baking. Don’t love lemon? Use another citrus fruit like lime or orange, or none at all. You can even make this recipe in a springform pan and serve it up looking more like a classic cheesecake. Or whip it up in a muffin pan like cheesecake bites.
some tips
- Soak Your Cashews: Soaking your cashews is extremely important so that the filling turns out silky smooth. You can either soak them briefly in boiling water or leave them in a bowl of water overnight.
- Stir the filling until smooth: Be sure to stir the filling until smooth. You don’t want little lumps!
- Set in the freezer: We’ve found it’s important to let the bars sit in the freezer for at least two hours, because if they’re too soft, the bars will fall apart when you cut them.
FAQ
Why do you have to soak cashews for vegan cheesecake?
To make a vegan cheesecake filling, you need to use soaked cashews. Soak the cashews to soften them so you can easily work them into a smooth cheesecake filling.
What is vegan cheesecake made of?
Vegan cheesecake usually has a cashew or coconut-based filling and some sort of no-bake base like nuts and dates.
Vegan dessert recipes
storage
We recommend storing these bars in the freezer and letting them thaw a bit before consuming. Definitely do not keep them on the countertop as they will melt and become too soft in warmer temperatures.
How to serve vegan cheesecake bars
These bars are best eaten lightly thawed or frozen. We liked to eat them with whipped coconut cream, but you can also serve them with whipped cream (not vegan). We also highly recommend serving it with fresh lemon zest and a berry of choice!
instructions
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Soak the cashew nuts. Place 2 cups of cashews in a medium bowl and cover with boiling water. Let them soak for at least an hour or overnight. This step is crucial as it softens the cashews and allows them to form a creamy filling.
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Prepare the crust. Place the cashews in a high-speed food processor and blend on low until they form a cashew flower. Add the pitted dates and ΒΌ teaspoon salt. A process at the highest level until the ingredients form a dough that forms a ball.
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Line a 9×9 inch pan with parchment paper. Gently press the crust evenly into the bottom of the pan. Salt the top of the crust with the sea salt flakes. Put aside.
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Once the cashews have soaked long enough (the cashews should be soft and mushy), strain the water from the cashews. Put them in a high speed blender.
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Place the coconut cream, maple syrup, lemon juice and lemon zest in the blender and blend on high until completely smooth and creamy.
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When the filling has a smooth consistency, add the coconut oil and mix again to fully combine all the ingredients.
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Pour the cheesecake filling onto the base. Spread evenly with a spatula and garnish with lemon zest. Place the mold in the freezer for 1-2 hours to set.
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When the bars are hard and ready to eat. Remove from the freezer and cut into small squares. Top them with vegan whip and lemon zest.
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Serve immediately or store in the freezer until ready to serve
tips and hints
- This recipe was slightly updated on July 25, 2023.
- When coconut cream comes in a can, it is usually divided into hard coconut cream and coconut water. We only use the coconut cream portion. This can only not be the case if it is stored in a hot place. Make sure the coconut cream is kept in a cool, dark place. Use the coconut cream and discard the water.
- We do not recommend using coconut milk for this recipe.
- Be sure to use raw cashews that have been soaked in hot water for at least an hour.
- If you end up with a grainy cashew filling, it means you didn’t mix the mixture well enough. If you don’t have a high powered blender, this can sometimes be a problem too.
nutritional information
Calories: 402kcal Carbohydrates: 35G Protein: 9G Fat: 28G Fiber: 4G Sugar: 21G
Photography: The photos captured in this post are by Ashley McGlaughlin of The Edible Perspective.