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.