Vegan Raspberry Cheesecake Bars are a creamy, decadent dessert that offers all the richness of a traditional cheesecake without any dairy. The smooth filling, made from cashews and coconut cream, is infused with the tangy sweetness of fresh raspberries and sits atop a crunchy, nutty crust. These bars are the perfect balance of tart and sweet, with a velvety texture that makes every bite indulgent and satisfying.
I first made these Raspberry Cheesecake Bars when I wanted to make a dessert that was both vegan and delicious, and they exceeded my expectations. The raspberry swirl on top added a beautiful pop of color and a burst of flavor, while the cheesecake filling was creamy and rich, despite being dairy-free. The nutty crust added the perfect crunch, making them a well-balanced treat.
What’s great about Vegan Raspberry Cheesecake Bars is how versatile they are. You can adjust the sweetness with your preferred natural sweetener, or even mix in different fruits like blueberries or strawberries for a twist. They’re perfect for special occasions, potlucks, or just as a treat to satisfy your sweet tooth without the guilt. Whether you’re vegan or not, these bars are sure to be a hit!
Perfect for:
- Vegan gatherings
- Summer parties
- Birthdays
- Celebrations
- Berry and cheesecake lovers
Why You’ll Love This Recipe
Here are 10 reasons why these Vegan Raspberry Cheesecake Bars will become your go-to dessert:
- Irresistible Flavor: A tangy raspberry topping paired with a smooth, creamy cheesecake filling—pure bliss.
- Vegan and Dairy-Free: These bars are made without any dairy, making them perfect for those with dietary restrictions.
- Easy to Make: With minimal ingredients, these bars come together quickly and easily.
- No-Bake: These bars don’t require any baking, so they’re perfect for warmer weather or when you want to skip the oven.
- Perfect Balance of Sweet and Tart: The creamy cheesecake filling perfectly complements the tartness of the raspberries.
- Make-Ahead Dessert: These bars can be made in advance, allowing you to prepare for a special occasion without stress.
- Customizable: You can adjust the sweetness or add more fruit toppings for an extra burst of flavor.
- Visually Stunning: With vibrant raspberry swirls and a beautiful presentation, they’re sure to impress at any gathering.
- Healthy Alternative: With wholesome ingredients, these bars offer a healthier option without sacrificing taste.
- Gluten-Free Option: The crust can easily be made gluten-free for those with gluten sensitivities.
Preparation and Cooking Time
- Total Time: 4 hours (including chilling time)
- Preparation Time: 20 minutes
- Chilling Time: 3.5 hours
- Servings: 12 servings
- Calories per serving: Approximately 200-250 calories
- Key Nutrients: Protein: 4g, Carbs: 28g, Fat: 12g
Ingredients
For the Crust:
- 1 cup almond flour
- ½ cup rolled oats
- ¼ cup coconut oil, melted
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- Pinch of salt
The Cheesecake Filling:
- 1 ½ cups raw cashews, soaked for 4 hours or overnight
- ¼ cup coconut milk (or other plant-based milk)
- ⅓ cup maple syrup
- 2 tablespoons coconut oil, melted
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
For the Raspberry Coulis:
- 1 cup fresh raspberries
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
Optional Garnish:
- Fresh raspberries
- Mint leaves
Ingredient Highlights
- Cashews: Create a rich, creamy base for the cheesecake filling without dairy.
- Coconut Oil: Adds richness to both the crust and filling.
- Raspberries: Bring freshness and vibrant color to the bars.
- Maple Syrup: Acts as a natural sweetener, perfect for a vegan dessert.
Step-by-Step Instructions
Make the Crust:
- Prepare Pan: Line an 8-inch square pan with parchment paper, leaving extra on the sides for easy removal.
- Mix Dry Ingredients: In a bowl, combine almond flour, oats, and a pinch of salt.
- Add Wet Ingredients: Stir in melted coconut oil, maple syrup, and vanilla extract.
- Press into Pan: Press the crust mixture firmly into the bottom of the prepared pan, creating an even layer.
- Chill: Refrigerate the crust while you prepare the filling.
The Cheesecake Filling:
- Blend Cashews: In a high-speed blender, combine soaked cashews, coconut milk, maple syrup, coconut oil, lemon juice, vanilla extract, and a pinch of salt. Blend until smooth and creamy.
- Adjust Consistency: If the mixture is too thick, add a bit more coconut milk to reach a creamy consistency.
- Pour Over Crust: Spread the cheesecake filling evenly over the chilled crust. Smooth the top with a spatula.
- Chill Again: Return to the fridge and chill for at least 3 hours, or until firm.
Make the Raspberry Coulis:
- Cook Raspberries: In a small saucepan, combine raspberries, maple syrup, and lemon juice. Heat over medium-low heat, stirring occasionally until the raspberries break down and the mixture thickens.
- Strain (Optional): For a smoother coulis, strain the mixture to remove seeds.
- Cool: Let the raspberry coulis cool to room temperature.
Assemble the Bars:
- Top with Coulis: Drizzle the raspberry coulis over the chilled cheesecake filling, creating beautiful swirls.
- Chill Once More: Return to the fridge and chill for an additional 30 minutes to set the coulis.
Serve:
- Slice and Serve: Cut the bars into squares and serve chilled, garnished with fresh raspberries and mint leaves.
How to Serve
Here are 10 serving suggestions for Vegan Raspberry Cheesecake Bars:
- As a Summer Dessert: Serve chilled for a refreshing, light treat on hot days.
- With Fresh Fruit: Pair with more fresh raspberries or other berries for added flavor and texture.
- For a Picnic: These bars are easy to pack and perfect for outdoor gatherings.
- For Special Occasions: Great for birthdays, anniversaries, or celebrations with vegan guests.
- With Vegan Whipped Cream: Top with a dollop of vegan whipped cream for extra indulgence.
- For Afternoon Tea: Serve as part of a sophisticated tea-time spread.
- As a Gift: Package in a decorative box to give to friends and family.
- With a Cup of Tea: These bars pair beautifully with green tea or herbal tea.
- As a Post-Dinner Treat: Serve after a light dinner for a satisfying yet healthy dessert.
- With Dark Chocolate Drizzle: Add an extra layer of richness with a drizzle of melted dark chocolate.
Additional Tips
- Chill Thoroughly: Make sure to chill the bars until firm for the best texture and flavor.
- Smooth Filling: Use a high-speed blender to ensure the filling is smooth and creamy.
- Storage: Store the bars in an airtight container in the fridge for up to 5 days.
- Gluten-Free Option: The crust can be made entirely gluten-free by using almond flour and gluten-free oats.
- Customize the Topping: You can use other fruit coulis like strawberry or blueberry for variety.
Recipe Variations
- Lemon Raspberry Cheesecake Bars: Add lemon zest to the filling for a citrusy twist.
- Chocolate Crust: Use crushed cocoa cookies instead of oats for a chocolatey crust.
- Strawberry Cheesecake Bars: Substitute strawberries for raspberries for a different berry flavor.
- Coconut Raspberry Bars: Add shredded coconut to the crust for extra texture.
- Matcha Cheesecake Bars: Add matcha powder to the filling for a unique flavor and color.
- Nut-Free Version: Use oat flour or another nut-free flour for the crust to make these bars nut-free.
- Choco-Raspberry Bars: Swirl melted dark chocolate into the cheesecake filling for a richer dessert.
Special Equipment
- Blender or Food Processor: For creating a smooth cheesecake filling.
- 8-inch Square Pan: For assembling the cheesecake bars.
- Parchment Paper: For easy removal of the bars from the pan.
- Small Saucepan: For making the raspberry coulis.
- Spatula: For spreading the cheesecake filling and smoothing the top.
FAQ Section
- Can I use frozen raspberries instead of fresh?
Yes, frozen raspberries work well. Just thaw and strain them before using. - How long do these bars last in the fridge?
These bars can be stored in the fridge for up to 5 days in an airtight container. - Can I freeze the cheesecake bars?
Yes, these bars freeze well for up to 2 months. Thaw in the fridge overnight before serving. - What can I substitute for coconut oil?
You can use any neutral oil, such as vegetable oil or avocado oil, instead of coconut oil. - Can I make these bars nut-free?
Yes, you can use sunflower seeds or pumpkin seeds instead of cashews for the filling. - How can I make these bars sweeter?
Increase the amount of maple syrup in the filling or coulis to your preferred sweetness level. - Can I skip the coulis?
Yes, the bars are delicious without the coulis, but it adds a lovely burst of flavor. - Can I make the crust without oats?
Yes, you can replace the oats with extra almond flour or another flour for a different texture. - How do I prevent the bars from being too soft?
Make sure the bars chill for long enough so the filling sets properly. - Can I double this recipe?
Yes, simply double the ingredients and use a larger pan for more servings.
Conclusion
Vegan Raspberry Cheesecake Bars are the perfect combination of creamy, tangy, and sweet. With their smooth cashew-based filling, buttery crust, and vibrant raspberry topping, these bars are a crowd-pleasing treat that everyone will love. Whether you’re celebrating a special occasion or just craving a delicious dessert, these bars are sure to hit the spot. Indulge in the goodness of plant-based ingredients and enjoy every bite of these delectable cheesecake bars!