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–+ servings

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!
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Dessert
Servings 8 slices

Equipment

  • 1 8x8" pan

Ingredients
  

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!