These decadent vegan raspberry cheesecake bars combine a buttery graham cracker crust with a silky-smooth cashew cream filling, all topped with a vibrant swirl of fresh raspberry sauce. Perfect for special occasions (like Valentine's Day), these no-bake treats deliver the classic cheesecake experience without any dairy products.
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This vegan raspberry cheesecake recipe is loosely based on my popular no-bake vegan cheesecake recipe. I've retested, switched a few of the ingredients and added a decadent raspberry swirl to make this cheesecake extra gorgeous! This is the perfect ending to your next vegan dinner party. And, because I'm writing this recipe right before Valentine's Day, the perfect dessert for that special someone or a get-together with friends.
And, by the way, if you love cheesecake, be sure to check out my Biscoff Cheesecake!
Reasons You'll Love This Recipe
- Perfect for Valentine's Day with its romantic pink swirls and heart-shaped serving potential - simply use a heart-shaped cookie cutter after freezing.
- No baking required!
- Can be made several days ahead, reducing day-of preparation stress for special occasions.
- The vibrant raspberry colored marbled appearance creates an Instagram-worthy dessert.
👨🍳How To Make Vegan Raspberry Cheesecake Bars
Step 1
- Line a 9x9 inch baking pan with parchment paper.
- Mix graham cracker crumbs, melted coconut oil, maple syrup, and salt in a bowl until well combined.
Step 2
- Press firmly into the prepared pan. Freeze while preparing the filling.
Step 3
- Blend soaked cashews, coconut milk, maple syrup, lemon juice, vanilla, and salt in a high-speed blender until completely smooth and creamy (about 3-5 minutes).
Step 4
- Blend raspberries and maple syrup until smooth. Stir in chia seeds and let sit for 10 minutes to thicken.
Step 5
- Pour the cashew filling over the crust and smooth with a spatula. Drop spoonfuls of the raspberry mixture on top and swirl with a knife to create a marbled effect.
- Freeze for at least 4 hours or overnight until firm.
- Let thaw for 10-15 minutes before slicing into bars.
❄️Storage Instructions
Store these vegan raspberry cheesecake bars in an airtight container in the freezer for up to two weeks. For the best texture and flavor, let them thaw at room temperature for 10-15 minutes before serving. If you plan to make them ahead for an event, you can prepare them up to one week in advance - just keep them well-wrapped to prevent freezer burn.
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📖 Recipe
Vegan Raspberry Cheesecake Bars
Ingredients
Crust
- 2 cups graham cracker crumbs check for vegan brands
- ½ cup melted coconut oil
- 2 tablespoons maple syrup
- Pinch of salt
Filling
- 3 cups raw cashews soaked overnight and drained
- 1 cup full-fat coconut milk
- ½ cup maple syrup
- ¼ cup lemon juice
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Raspberry Layer
- 2 cups fresh raspberries
- 3 tablespoons maple syrup
- 1 tablespoon chia seeds
Instructions
- Line a 9x9 inch baking pan with parchment paper.
- For the crust: Mix graham cracker crumbs, melted coconut oil, maple syrup, and salt in a bowl until well combined. Press firmly into the prepared pan. Freeze while preparing the filling.
- For the filling: Blend soaked cashews, coconut milk, maple syrup, lemon juice, vanilla, and salt in a high-speed blender until completely smooth and creamy (about 3-5 minutes).
- For the raspberry layer: Blend raspberries and maple syrup until smooth. Stir in chia seeds and let sit for 10 minutes to thicken.
- Assembly: Pour the cashew filling over the crust and smooth with a spatula. Drop spoonfuls of the raspberry mixture on top and swirl with a knife to create a marbled effect.
- Freeze for at least 4 hours or overnight until firm.
- Let thaw for 10-15 minutes before slicing into bars.
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