Go Back
–+ servings
Vegan raspberry cheesecake bars on a white background.

Vegan Raspberry Cheesecake Bars

Keri Bevan
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.
No ratings yet
Print Recipe Pin Recipe
Prep Time 20 minutes
freezing time 4 hours
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American
Servings 9 servings
Calories 555 kcal

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.

Notes

Note: The thickness of the coconut milk and the quality of the cashews will affect the final texture. For best results, use room temperature ingredients and ensure the cashews are well-soaked.

Nutrition

Calories: 555kcalCarbohydrates: 49gProtein: 10gFat: 39gSaturated Fat: 18gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.002gSodium: 199mgPotassium: 450mgFiber: 3gSugar: 24gVitamin A: 1IUVitamin C: 3mgCalcium: 76mgIron: 5mg
Keyword vegan raspberry cheesecake bars
Tried this recipe?Let us know how it was!