Creamy Vegan Cheesecake Bars With a Graham Cracker Crust

What kind of recipe is it?

Vegan cheesecake bars are a delectable plant-based dessert that provides all the creamy richness of traditional cheesecake without any animal products.

Made with crunchy nut-based crusts and a luscious filling of cashews or tofu, these bars aren’t only delicious but also healthier and cruelty-free.

Ideal for anyone seeking a sweet treat that fits a vegan lifestyle, they’re perfect for gatherings, family events, or simply as an indulgent reward.

These bars cater to both vegan enthusiasts and those looking to explore more sustainable dessert options.

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Ingredients

Ingredient	Quantity
Raw cashews	1 ½ cups (soaked for at least 4 hours)
Coconut cream	1 cup
Maple syrup	⅓ cup
Lemon juice	¼ cup (freshly squeezed)
Vanilla extract	1 teaspoon
Cornstarch	2 tablespoons
Salt	¼ teaspoon
Almond flour	1 cup
Medjool dates	10-12 (pitted)
Coconut oil	¼ cup (melted)
Cocoa powder (optional)	2 tablespoons (for chocolate variant)

Optional Toppings

Ingredient	Quantity
Fresh fruit (e.g., berries)	As desired for garnish
Vegan whipped cream	As desired for serving
Chocolate drizzle	As desired for flavor

Feel free to adjust the quantities based on your preference or to make larger/smaller batches!

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Cooking Steps

Prepare mise en place by soaking 1 ½ cups raw cashews in water for at least 4 hours. Once soaked, drain and rinse the cashews.
Preheat the oven to 175 °C (350 °F) and position the oven rack in the middle. Line an 8-inch (20 cm) square baking pan with parchment paper, leaving some overhang for easy removal.
In a food processor, combine 1 cup almond flour, 10-12 pitted Medjool dates, and ¼ cup melted coconut oil. Process until the mixture resembles coarse crumbs and holds together when pressed.
Press the date and almond flour mixture evenly into the bottom of the prepared baking pan, creating a firm crust. Bake in the preheated oven for 10-12 minutes, or until lightly golden and fragrant.
While the crust bakes, prepare the cheesecake filling. In a blender, add the soaked and drained cashews, 1 cup coconut cream, ⅓ cup maple syrup, ¼ cup freshly squeezed lemon juice, 1 teaspoon vanilla extract, 2 tablespoons cornstarch, and ¼ teaspoon salt.
Blend the mixture on high until completely smooth and creamy, scraping down the sides as necessary. This should take about 2-3 minutes. Taste and adjust sweetness or tanginess as desired.
Once the crust is baked, remove it from the oven and pour the cheesecake filling over the warm crust. Spread evenly using a spatula.
Lower the oven temperature to 160 °C (320 °F) and bake the cheesecake bars for 25-30 minutes. The filling should be set around the edges but still slightly jiggly in the center.
After baking, turn off the oven and leave the cheesecake bars inside with the door slightly ajar to cool gradually for 30 minutes. This helps to prevent cracking.
Remove the cheesecake bars from the oven and let them cool at room temperature for an additional 30 minutes.
Once cooled, refrigerate the bars for at least 4 hours or overnight for ideal firmness before slicing.
When ready to serve, lift the cheesecake bars from the pan using the parchment overhang and cut into squares.
Optional: Add desired toppings like fresh fruits, vegan whipped cream, or a drizzle of chocolate before serving.
Serve chilled and enjoy the texture of creamy cheesecake and the delightful crunch of the crust!

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Variations

Chocolate Swirl Variation: Add ⅓ cup (80 g) melted dairy-free dark chocolate to half of the cheesecake filling, swirl it into the plain filling before baking for a rich chocolate flavor.
Berry Bliss Variation: Blend in 1 cup (150 g) of fresh or frozen berries (like blueberries or raspberries) into the cheesecake filling for a fruity twist.
Pumpkin Spice Variation: Replace ¼ cup (60 ml) of coconut cream with ⅓ cup (80 g) of canned pumpkin puree and add 1 teaspoon of pumpkin pie spice for a seasonal fall delight.
Nut-Free Variation: Substitute almond flour with 1 cup (100 g) of gluten-free oat flour and use sunflower seed butter instead of coconut oil in the crust for a nut-free option.

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Tips on plating and presentation

While the taste of vegan cheesecake bars is undeniably important, how you present them can elevate the overall experience.

I love using a colorful plate to contrast the creamy bars, and adding fresh fruit or edible flowers on top creates visual appeal.

A drizzle of vegan chocolate sauce or a dusting of cocoa powder rounds it out beautifully, making each slice look irresistible.

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What other dishes can I pair it with?

If you’re looking to create a delightful spread, pairing vegan cheesecake bars with complementary dishes can really enhance the tasting experience.

I love serving them alongside fresh fruit salad or a light minty quinoa salad. A simple green salad with a tangy vinaigrette also complements the richness of the cheesecake.

These pairings balance flavors and add a fresh element to your dessert table!

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What drinks can I pair it with?

To truly elevate your vegan cheesecake bars, consider pairing them with revitalizing beverages that enhance their creamy texture and subtle flavors.

An invigorating iced coffee or almond milk latte complements the sweetness perfectly.

Alternatively, a light sparkling water with a hint of lemon adds a zesty contrast.

For a more indulgent option, try pairing them with a smooth chai latte.

Enjoy experimenting!

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Frequently Asked Questions

Can I Freeze the Cheesecake Bars for Later Use?

Absolutely, you can freeze the cheesecake bars for later use! I personally recommend wrapping them tightly in plastic wrap and then placing them in an airtight container. They’ll stay deliciously fresh for up to three months!

How Long Do the Cheesecake Bars Last in the Fridge?

They’ll last about 5 to 7 days in the fridge if stored properly. I usually cover them tightly to keep them fresh, making it easy to enjoy a slice whenever I crave something sweet.

Are There Nut-Free Options for the Creaminess?

Yes, I can suggest using silken tofu or coconut cream for creaminess without nuts. They both create a smooth texture and delicious flavor, making your dessert satisfying while being free of any nut ingredients.

Can I Use a Different Crust Instead of Graham Crackers?

I often switch the crust for crushed cookies, nuts, or even oats. Just make sure it complements the filling and has a similar texture. Experiment to find your favorite combination! Trust me; it’s worth it!

What Is the Best Way to Cut the Cheesecake Bars?

To cut the cheesecake bars perfectly, I chill them in the fridge, then use a sharp, warm knife. Wiping the knife between cuts guarantees clean edges, making each slice look beautiful and inviting. Enjoy!