These vegan raspberry cheesecake bars will make all you dreams come true! They’re creamy, delicious, and loaded with swirls of raspberry goodness!

So a lot of people have been asking me to post a healthy version of a cheesecake. Well, here it is!

I present to you my completely raw vegan raspberry cheesecake bars complete with a scrumptious cinnamon pecan crust. These bars can be eaten frozen for a more “ice cream” type of texture, or thawed for a softer texture.

The trick to these vegan raspberry cheesecake bars to achieve that cheesy texture is soaked cashews!

I’ve been seeing so many recipes using soaked cashews and finally, I decided to give it a try, and I do not regret it! It’s best to prepare your cashews soaked overnight, but if you forgot, don’t worry!

You can do a “quicky” soak by placing your cashews in boiling water for 1-2 hours.

I recommend you use a powerful Food Processor or blender for this recipe to achieve that super soft creamy texture!

These vegan raspberry cheesecake bars are:

Gluten-free

Refined-sugar free

Made with all natural ingredients

clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon Vegan Raspberry Cheesecake Bars ★ ★ ★ ★ ★ 4.4 from 5 reviews Author: Jess

Jess Prep Time: 45 mins

Total Time: 45 mins

Yield: 15 1 x

Category: Dessert

Method: Freeze

Cuisine: American Print Pin Description The ultimate vegan cheesecake bars! These bars are raw, vegan, gluten-free and refined-sugar free for a healthy and delicious treat! Scale 1x 2x 3x Ingredients Crust:

1/2 cup pecans

pecans 3/4 cup oats

oats 1 cup medjool dates

medjool dates 1/2 tsp cinnamon

cinnamon pinch of salt

Filling:

1 1/2 cups cashews, soaked overnight then drained

cashews, soaked overnight then drained 1 can full-fat coconut cream

can full-fat coconut cream 1/4 cup coconut oil

coconut oil 1/4 cup maple syrup

maple syrup juice of 1 lemon

lemon 1 tbsp lemon zest

lemon zest 1 tsp vanilla extract

vanilla extract Raspberry swirl:

1 cup raspberries

raspberries 1 tbsp maple syrup Instructions Line an 8×8 inch pan with parchment paper. In a food processor, blend the pecans, oats, dates, and salt until it forms a dough. You should be able to press the dough together with your fingertips. If it is too dry, add a small spoon of water. Press the dough down into your pan, until it coats the entire bottom of the pan. Place the pan in the freezer while you prepare the rest of your ingredients. Place the cashews in a food processor, and blend until completely smooth. Set aside. Place your coconut cream in a mixer, and blend until it forms a fluffy whip cream texture. Make sure to just scrape the cream off the top of the can, and not the remaining liquid on the bottom. It should be a thick texture. Add the coconut oil, maple syrup, lemon juice, lemon zest, and vanilla and continue to whip until incorporated. Pour your blended cashews into the coconut whip and gently mix together with a spatula or spoon. Pour the mixture into your pan. Place your raspberries and maple syrup in a food processor and blend. Spoon the mixture into the pan on top of the cheesecake layer. Using a sharp knife, begin to make swirls, or “figure eights” into the raspberry layer to achieve that swirly look. Place your vegan raspberry cheesecake bars into the freezer to firm up for 2-3 hours. When ready to serve, remove from pan, cut into squares, and serve! Nutrition Serving Size: 1 bar

Calories: 360

Sugar: 30g

Fat: 21g

Saturated Fat: 8g

Carbohydrates: 41g

Fiber: 4g

Protein: 5g Keywords: raw dessert, vegan cheesecake, raspberry cheesecake, raspberry vegan cheesecake

This post contains affiliate links. I only recommend products I know, trust and love!

*Remember to use FULL FAT coconut cream for this recipe. The cream from the can of coconut milk should be very thick and no liquid. I recommend Thai kitchen brand.

Here is some of the gear I used to prepare this recipe!

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Craving more? Here are 4 more vegan cheesecake bars for you to try!