Description
Indulge your senses with these Vegan Raspberry Cheesecake Bars, a creamy and vibrant dessert that perfectly balances the tartness of raspberries and the richness of a cashew-based filling. With a crunchy graham cracker crust, these bars are not only visually stunning but also a healthier option for those seeking vegan, gluten-free, or dairy-free treats. Whether you’re hosting a summer gathering or enjoying a quiet evening at home, these delightful bars are sure to impress everyone. Easy to make and even easier to enjoy, they’re the ultimate guilt-free dessert that doesn’t compromise on flavor.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- â…“ cup melted coconut oil
- ¼ cup maple syrup
- 1 ½ cups raw cashews (soaked for at least 4 hours)
- â…“ cup coconut cream
- â…“ cup maple syrup
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- ½ cup raspberries
Instructions
- Preheat oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, melted coconut oil, and maple syrup. Press into an lined 8×8 inch baking dish. Bake for 10 minutes and let cool.
- Blend soaked cashews, coconut cream, maple syrup, lemon juice, and vanilla until smooth.
- Mash raspberries with additional maple syrup in a separate bowl.
- Pour cheesecake filling over cooled crust. Swirl raspberry mixture on top using a toothpick or knife.
- Chill in the refrigerator for at least 4 hours until firm. Slice into bars and serve chilled.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bar (80g)
- Calories: 200
- Sugar: 10g
- Sodium: 50mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg