Vegan Raspberry Cheesecake Bars
These vegan raspberry cheesecake bars are the perfect treat for a hot summer day.
They can be frozen to make a creamy, ice cream-like texture, or thawed for a creamy cheesecake texture.
I’m addicted to making these vegan cheesecakes. They are beautiful, rich and low in refined, processed sugars.
Vegan Raspberry Cheesecake Bars
Ingredients
Crust
- 1/2 cup Pecans
- 3/4 cup Oats
- 1 cup Medjool dates (soak the dates overnight)
- 1/2 teaspoon Cinnamon
- 1/2 teaspoon Vanilla Essence
Filling
- 1 1/2 cups Cashews (soaked overnight and then drained)
- 1 can Coconut Cream
- 1/4 cup Coconut Oil
- 1/4 cup Maple Syrup
- Juice of 1 lemon
- 1 teaspoon Vanilla Essence
Raspberry Layer
- 1/2 cup Fresh Raspberries
- 1/2 cup Soaked Cashews
Instructions
-
- Line an baking pan with parchment paper.
- In a food processor, blend the pecans, oats, dates, 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 small spoon of water.
- Press the dough down into your pan, until it coats the entire bottom of the pan. Put the pan in the freezer to harden while you prepare the rest of your ingredients.
- Now get your cashew mixture organized. Put your coconut cream, cashews, lemon juice, vanilla and coconut oil in a food processor, and blend until completely smooth. Set aside.
- Pour the mixture into your pan.
- Place your raspberries and maple syrup in a food processor and blend. Spoon the mixture into the pan on top of the cheesecake layer.
- Put your vegan raspberry cheesecake bars into the freezer to firm up for 2-3 hours.
When you're ready to serve, remove from pan, cut into squares, and serve!
