Description
Indulge in the delightful Vegan Raspberry Cheesecake Bars, a perfect blend of creamy cashew filling and tangy raspberry swirl. This easy-to-make dessert is ideal for any occasion, from summer picnics to cozy gatherings at home. With its refreshing flavors and elegant presentation, these bars are not only a treat for your taste buds but also a guilt-free indulgence made from wholesome ingredients. Enjoy every bite knowing you’re savoring a dairy-free delight that everyone will love!
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- â…“ cup melted coconut oil
- ¼ cup maple syrup
- 1 ½ cups raw cashews (soaked for 4 hours)
- â…“ cup coconut cream
- â…“ cup maple syrup (for filling)
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- ½ cup raspberries (fresh or frozen)
- 2 tablespoons maple syrup (for raspberry swirl)
Instructions
- Preheat oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, melted coconut oil, and maple syrup. Mix until well-coated.
- Press the mixture evenly into a lined 8×8 inch baking dish. Bake for 10 minutes and let cool.
- In a blender, combine soaked cashews, coconut cream, maple syrup, lemon juice, and vanilla extract. Blend until smooth.
- Mash raspberries with additional maple syrup in a separate bowl.
- Pour cheesecake filling over the cooled crust. Swirl in raspberry mixture with a toothpick.
- Refrigerate for at least 4 hours or until firm. Slice and serve chilled.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 15g
- Sodium: 40mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg