Creamy, tangy, and irresistibly simple, Vegan Cheesecake Bars are a perfect make-ahead dessert for cozy nights or entertaining. This easy recipe uses soaked cashews and a nutty almond crust for a sliceable, dairy-free treat. For another festive option, check out this Easter egg cheesecake for seasonal inspiration.
Why You’ll Love This Vegan Cheesecake Bars
- Smooth, tangy filling with a naturally sweet finish.
- Quick hands-on time and simple blender prep.
- Make-ahead friendly for parties or meal prep.
- Family-approved and allergy-conscious compared to dairy cheesecake.
- Keeps well for easy leftovers and grab-and-go snacks.
Ingredients Needed
Filling
- 1 cup cashews, soaked
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
Crust
- 1 cup almond flour
- 2 tablespoons coconut sugar
- 1/4 cup melted coconut oil
- Pinch of salt
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the almond flour, coconut sugar, melted coconut oil, and salt to form the crust.
- Press the mixture into the bottom of a lined baking dish and bake the crust for 10–12 minutes until lightly golden.
- While the crust cools, drain the soaked cashews and add them to a blender with the maple syrup, melted coconut oil, lemon juice, and vanilla; blend until very smooth.
- Pour the cashew mixture over the cooled crust, spread evenly, then chill in the refrigerator for at least 4 hours or until firm.
- Cut into bars and serve chilled.
Serving Suggestions Vegan Cheesecake Bars
- Top with fresh berries and a dusting of powdered sugar for a bright finish.
- Drizzle warmed berry compote or melted dark chocolate for extra decadence.
- Serve with a side of coconut whipped cream and toasted almonds.
- Pair with herbal tea or cold-brew coffee for a cozy dessert moment.
- If you enjoy cream-cheese-style bars, try our carrot cake cream cheese bars for a spiced alternative.
Tips for Success Vegan Cheesecake Bars
- Soak cashews at least 4 hours or overnight for the creamiest texture.
- Use a high-speed blender and scrape down sides to avoid grainy filling.
- Let the crust cool slightly before adding filling to prevent melting.
- Chill a full 4 hours (or overnight) so bars slice cleanly.
- Store in an airtight container in the fridge up to 5 days.
Variations
Here are a few easy ways to change it up:
- Lemon blueberry: Stir 1/2 cup fresh blueberries into the filling before chilling.
- Chocolate swirl: Blend 2 tbsp cocoa with a little extra coconut oil and marble into the filling.
- Nut-free crust: Swap almond flour for sunflower seed flour to make it nut-free.
Vegan Cheesecake Bars
Creamy, tangy, and irresistibly simple, these Vegan Cheesecake Bars are a perfect make-ahead dessert for cozy nights or entertaining. Made with soaked cashews and a nutty almond crust, they are a dairy-free treat enjoyed by all.
Ingredients
Filling
- 1 cup cashews, soaked Soak for at least 4 hours or overnight.
- 1/4 cup coconut oil, melted Use warm to ensure proper blending.
- 1/4 cup maple syrup For natural sweetness.
- 1/4 cup lemon juice Freshly squeezed for best flavor.
- 1 teaspoon vanilla extract For additional flavor.
Crust
- 1 cup almond flour Can be swapped with sunflower seed flour for nut-free option.
- 2 tablespoons coconut sugar You can adjust sweetness to taste.
- 1/4 cup melted coconut oil Use warm to help mix well.
- 1 pinch salt To balance sweetness.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the almond flour, coconut sugar, melted coconut oil, and salt to form the crust.
- Press the mixture into the bottom of a lined baking dish and bake the crust for 10–12 minutes until lightly golden.
Filling
- While the crust cools, drain the soaked cashews and add them to a blender with the maple syrup, melted coconut oil, lemon juice, and vanilla; blend until very smooth.
- Pour the cashew mixture over the cooled crust, spread evenly, then chill in the refrigerator for at least 4 hours or until firm.
- Cut into bars and serve chilled.
Notes
Store in an airtight container in the fridge for up to 5 days. Great for make-ahead occasions.