Vegan Cheesecake Bars

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

Vegan Cheesecake Bars

  • Servings: one 8x8 pan
  • Difficulty: Easy
  • Print

A hazelnut and date crust layered with a creamy cashew filling


For the crust:

  • 3/4 cup hazelnuts
  • 1/2 tbsp coconut oil
  • 1/2 tbsp almond butter
  • 1/2 tsp vanilla extract
  • 1/2 tsp salt

For the filling:

  • 1 1/2 cup raw cashews, soaked overnight or boiled for 40 mins
  • 1/2 cup maple syrup
  • 1/3 cup plus 1 tbsp flax milk
  • 1 1/2 tbsp lemon juice
  • 1 tsp vanilla extract
  • sprinkle of salt


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

Recipe Creator
Name: Isabel McDermott
Country:  USA
More from Isabel: Instagram

Have a recipe you’d like to share? Submit one today!

0 comments on “Vegan Cheesecake Bars

Leave a Reply

%d bloggers like this: