Vegan Raspberry Cheesecake Bars

Indulge in the delightful taste of Vegan Raspberry Cheesecake Bars, a creamy and refreshing dessert that's perfect for any occasion. With a luscious cashew filling and a vibrant raspberry swirl, these bars are not only visually stunning but also incredibly easy to make. Whether you’re celebrating a special event or simply treating yourself, these plant-based treats are sure to impress everyone at the table. Enjoy them chilled for a satisfying dessert that’s both indulgent and guilt-free.

Prep Time15 mins

Cook Time10 mins

Total Time25 mins

Course: Dessert Cuisine: Vegan Keyword: For gluten-free options, use gluten-free cookie crumbs instead of graham crackers. Feel free to substitute raspberries with other fruits like strawberries or blueberries for varied flavors. Servings: Serves approximately 9 bars Calories: 210kcal Author: Tisha

Ingredients

1 ½ cups graham cracker crumbs
⅓ cup coconut oil, melted
¼ cup maple syrup
1 ½ cups raw cashews (soaked)
⅓ cup coconut cream
⅓ cup maple syrup
2 tablespoons lemon juice
1 teaspoon vanilla extract
½ cup raspberries

Instructions

Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, melted coconut oil, and maple syrup. Press into an 8x8 inch lined baking dish and bake for 10 minutes. Let cool.
Blend soaked cashews, coconut cream, maple syrup, lemon juice, and vanilla extract until smooth.
Mash raspberries with additional maple syrup in a separate bowl.
Pour cheesecake filling over the cooled crust and dollop raspberry mixture on top. Swirl gently with a toothpick.
Chill in the refrigerator for at least 4 hours before slicing into bars.

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