Vegan Raspberry Cheesecake Bars
These Vegan Raspberry Cheesecake Bars are a delightful blend of creamy cashew filling and fresh raspberries, making them a perfect dairy-free dessert option for any occasion.
Ingredients
For the crust
- 1.5 cups 1 1/2 cups graham cracker crumbs Use gluten-free graham crackers for a gluten-free version.
- 0.25 cups 1/4 cup coconut oil, melted Melt the coconut oil before mixing.
- 0.25 cups 1/4 cup maple syrup
For the filling
- 2 cups 2 cups raw cashews, soaked in water for 4 hours Soaking is key for a creamy texture.
- 0.5 cups 1/2 cup coconut milk
- 0.33 cups 1/3 cup maple syrup
- 1 teaspoon 1 teaspoon vanilla extract
- 1 cup 1 cup fresh raspberries Can substitute with other fruits.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease an 8x8 inch baking dish.
- In a bowl, mix the graham cracker crumbs, melted coconut oil, and 1/4 cup maple syrup until combined. Press this mixture firmly into the bottom of the prepared dish to form the crust.
- Bake the crust for 10 minutes, then let it cool.
Filling
- In a blender, combine soaked cashews, coconut milk, 1/3 cup maple syrup, and vanilla extract. Blend until smooth and creamy.
- Pour the cashew mixture over the cooled crust.
- In a small bowl, mash the raspberries with a fork, then swirl them into the cheesecake filling.
- Freeze for at least 4 hours or until firm.
Serving
- Once set, cut into bars and serve. These bars are delicious on their own, but you can also serve them with a drizzle of chocolate or additional fresh raspberries.
Notes
Store any leftover bars in an airtight container in the refrigerator for up to a week. They can also be kept in the freezer for longer storage; just thaw them in the fridge before serving.