Vegan Cheesecake Bars

Vegan Cheesecake Bars

A hazelnut and date crust layered with a creamy cashew filling.

These vegan cheesecake bars are the perfect summer recipe, not to mention my latest obsession— creamy, nutty and cold, and ready super fast!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Dessert

Servings 8 slices

Equipment

• 1 8x8" pan

Ingredients

  

1x2x3x

For the crust

• ¾ cup hazelnuts
• ½ tbsp coconut oil
• ½ tbsp almond butter
• ½ tsp vanilla extract
• ½ tsp salt

For the filling

• 1 ½ cup raw cashews, soaked overnight or boiled for 40 mins
• ½ cup maple syrup
• ⅓ cup plus 1 tbsp flax milk
• 1½ tbsp lemon juice
• 1 tsp vanilla extract
• sprinkle of salt

Instructions

 

• While the cashews are boiling (if you chose that method) prepare the crust.
• Blend all crust ingredients in a food processor until they stick together.
• Press the crust flat into a parchment-lined 8×8 pan and freeze while making the filling.
• Blend all filling ingredients in a food processor until silky smooth.
• Pour the filling over the crust, and freeze for 5-6 hrs.
• Cut into bars and enjoy!

Notes

Recipe Creator

Name: Isabel McDermott

Country:  USA

More from Isabel: Instagram

Tried this recipe?Let us know how it was!