Vegan Raspberry Cheesecake Bars

5 from 1 vote

Vegan Raspberry Cheesecake Bars

Prep Time20

Freeze Time1

Course: Dessert, Snack

Keyword: cashews, cheesecake, easy recipes, gluten-free, graham crackers, graham crust, low sugar, plant-based, raspberry, raw cheesecake, raw vegan, vegan

Servings: bars

Calories: 126kcal

Equipment

food processor

Ingredients

Crust layer

10 graham cracker sheets (155 g) or similar crackers in equal weight, gf if desired
1 tbsp coconut oil (15 g) in room temp
2 tbsp water

Cheesecake layer

1 cup raw cashews (120 g) covered in water and soaked overnight
1 tbsp coconut oil (15 g) in room temp
1/4 cup maple syrup (84 g)
2 tbsp (nut) milk or water (30 g)
2 tsp lemon juice
1 tsp vanilla extract

Raspberry layer

2 cups raspberries (280 g) fresh or frozen
1 tbsp chia seeds (12 g)

Instructions

From the night before, cover cashews in water and soak overnight.
Next day, start by lining an 8x8 square dish with parchment.
In a food processor, add graham crackers, oil, water and blend until a sticky meal is formed. Press into the prepared pan. Freeze.
Wipe your food processor and add drained cashews. Blend, taking breaks occasionally to wipe down the sides, until the mixture is smooth and resembles ricotta.
Add coconut oil, almond milk, maple syrup, lemon juice, vanilla extract and blend until smooth. Pour into the frozen graham cracker crust. Freeze until solid.
Wipe your food processor and blend raspberries. Add chia seeds and let thicken for 10-20 minutes. Pour into frozen cheesecake and refreeze until solid.
When ready to serve, remove from the freezer, let thaw a little bit and slice. Any leftovers should stay frozen or refrigerated. Enjoy cold!

Notes

Do not leave these in room temperature for a significant period of time. Keep refrigerated or frozen and enjoy cold!

Nutrition