These vegan cheesecake bars are raw, vegan, gluten-free and free-from refined sugars so make a rather nutritious, filling and absolutely delicious treat.
Packed with nuts, dates, coconut and fruits to provide you with an energy boost, instead of a sugar-crash. They’re also high in protein and full of healthy fats.
But regardless of the wholesome ingredients, these bars are just plain GORGEOUS.
Made with wholesome ingredients
To make this recipe, all you need is:
- Almonds – ground almonds to be exact, or almond flour
- Dates – I love using Medjool but any dried dates will work
- Coconut cream – The easiest way to get hold of this is from a chilled tin of full-fat coconut milk
- Agave nectar – or maple syrup
How to make vegan no-bake cheesecake
A mixture of almonds, oats and dates, blitzed together, creates a firm base. Sort of like a flapjack texture.
To make a creamy cheesecake-style filling, I’m using both cashews and coconut cream. Two healthy plant-based fats that give this treat such a rich, dreamy flavour and texture.
To decorate, I create “swirls” with a raspberry puree, using a toothpick or end of a spoon.
If you enjoyed this recipe, let me know in the comments, leave a rating and tag #WallflowerKitchen on instagram so I can share your creations in my stories!
For the base:
- 75 g / 3/4 cup ground almonds, (almond flour)
- 100 g / 1 cup raw oats
- 8 medjool dates
For the cheesecake filling:
- 225 g / 1 1/2 cups cashews, soaked in warm water for at least an hour or overnight
- 160 ml / 1/2 cup + 2 tbsp coconut cream, *
- 4 tbsp raw agave nectar
- Juice and zest of 1 lemon
For the raspberry puree:
- 100 g / 3/4 cup fresh raspberries
- 2 tbsp raw agave nectar
- Line an 8×8 inch tin with parchment paper or cling film.
- Prepare the base by blending all the ingredients together in a food processor until it creates a crumble texture. It should be dense enough to bind together but not wet. If it’s too dry add a TINY drop of water.
- Press the mixture into the bottom of the tin and use the back of a spoon to firmly pat down the edges to create an even base.
- Rinse out the food processor and blend together the cheesecake filling ingredients until smooth and creamy.
- Pour the cheesecake filling on top of the base mixture and smooth with the back of a spoon.
- Finally, rinse the food processor bowl once more and make the puree by blitzing the raspberries with the agave until smooth.
- Using a small spoon, drip dots of the puree on top of the cheesecake filling and then use the handle of the spoon or a chopstick to swirl the puree around.
- Cover the tin with foil or cling film and leave to set in the freezer for at least 3 hours before serving. Keep in the freezer for up to 2 weeks or leave to chill in the fridge for up to 2 days, for a softer dessert.
*Not raw but can substitute with fresh raw coconut cream if you can get hold of it.
Nutrition InformationYield 9 Serving Size bar
Amount Per Serving Calories 394Saturated Fat 7gSodium 5mgCarbohydrates 46gFiber 5gSugar 26gProtein 8g