I recently learned how to make vegan cheesecake, and it’s rocked my world. This is probably pretty controversial, but I’m not really a fan of conventional cheesecake. This cashew and coconut based version, however, is something I can definitely get behind. These Vegan Raspberry Chocolate Cheesecake Bars are a delicious treat that’s sure to please a crowd. Not only are they vegan, but they’re also gluten free!
While I’m a big lover of butter and bread, I have a lot of friends who have dairy or gluten intolerances, or who choose not to eat animal products. I love making delicious food for everyone in my life, so I’m always keeping an eye out for recipes that my friends with dietary restrictions can eat. These beautiful little bars aren’t just delicious, but they’re vegan, gluten, and soy free!
The secret to perfect vegan cheesecake is cashew cream. Cashew cream is super simple to make; it just takes a small bit of prep work, for you’ll want to soak the cashews in water for at least 4 hours before making the cream.
To make the cream, combine the soaked cashews with melted coconut oil, coconut cream (if you can’t find coconut cream, use the solid parts from a can of coconut milk!), maple syrup, and then the desired flavors. Once you learn how to make the cashew cream base, you can experiment with whatever flavor you desire! I’m a big fan of chocolate and raspberry personally, but I plan to try a peanut butter version of vegan cheesecake as well!
Related Recipes
For more raspberry goodness, try this Raspberry Rosemary Almond Cake. Or if you want another slightly more healthy than average sweet, check out these Double Chocolate Zucchini Muffins!
Vegan Raspberry Chocolate Cheesecake Bars (Gluten Free)
Ingredients
- 1/2 cup raw almonds
- 1/2 cup oats
- 1 cup dates pitted
- Pinch of salt
- 1 1/2 cup cashews soaked at least 4 hours
- 1/3 cup coconut oil melted
- 1 cup coconut cream
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons cocoa powder
- 1 cup raspberries
Instructions
- Line an 8"x 8" baking dish with parchment paper. Set aside.
- Combine almonds, oats, dates, and a pinch of salt in a food processor. Process until the nuts and dates are in small pieces. You should be able to press the crust together and have it stick. If it's not sticky enough, add a bit of maple syrup and process until it reaches the desired consistency.
- Press the crust evenly into the prepared baking pan. Let set in the freezer while you make the cheesecake filling.
- To make the cheesecake filling, drain the soaked cashews, then combine the cashews, coconut oil, coconut cream, maple syrup, vanilla extract, and salt in a blender. Blend until smooth.
- Reserve half of the cashew cream in a separate bowl.
- Blend the cocoa powder into half of the cream. Spread the chocolate cream evenly over the crust. Use a spatula to smooth the cream. Freeze for 30 minutes, and make the raspberry cream in the meantime.
- Blend the raspberries into the other half of the cream. After the chocolate layer has been frozen about 30 minutes, evenly spread the raspberry cream layer over the chocolate.
- Freeze for at least 4 hours before slicing. Keep bars frozen, and let them thaw about 5 minutes before eating.
