No Bake Vegan Chocolate Cheesecake Bars that taste amazing too!
These chocolate cheesecake bars are lush and moist chocolatey goodness on top of a cheesecake crust.
Vegan Chocolate Cheesecake Bars on a tasty chocolate crust.
This recipe really touches all of the flavor bases thanks to the mix of nuts and sweet dates in the crust. Think of these cheesecake bars as light and lush chocolate on a sweet and salty crust.
Did you try my No Bake Vegan Carrot Cake Bars?
That recipe for vegan carrot cake bars is another tasty dessert that requires no baking. These chocolate cheesecake bars would go nicely when served together with those carrot cake bars for dessert or at a gathering.
To make this recipe you will need liquid stevia. You can find a selection of liquid stevia here.
Frequently asked questions about vegan cheesecake.
This is a vegan cheesecake recipe.
As a result, there is no added cream cheese (a dairy product).
To get the structure that cream cheese adds to a cheesecake we are using raw cashews combined with coconut milk. Coconut oil is also added to help make the filling moist and lush.
The raw cashews that are used in this recipe should be soaked in order to soften them. Softening the cashews helps to break down the structure and make the cashew a more creamy consistency not unlike cream cheese.
For a recipe such as this one, I like to place the cashews in cold water and refrigerate it them overnight. Then I simply drain the water and add the softened cashews to my recipe.
Tips for making vegan cheesecake.
Here are some more great tips for you.
- To make this recipe you will need raw cashews that are soaked in water in order to soften. I like to place my cashews in cold water overnight in the refrigerator to soften for a recipe such as this one.
- The dates that are used in this recipe should be moist and sticky. If your dates are dry, you can simply soak them in warm water for 20 minutes and then drain the excess water.
- While my crust was made using walnuts, you can use another kind of nut. Pecans or almonds can work in this recipe.
How to store vegan cheesecake bars.
This cheesecake should be stored in an airtight container and refrigerated. It can also be frozen however, you should allow this cheesecake to thaw before serving it.
By the way, while you are here you may also be interested in these ideas.
- Mediterranean Diet Zucchini Coffee Cake
- Vegan Lemon Bars with Shortbread Crust
- How to Make Vegan Chocolate Chip Muffins
- Vegan Marble Cake with Orange
- No Bake Vegan Key Lime Bars
- Vegan Chocolate Granola Bars
- Easy Vegan Mug Brownie
- No Bake Vegan Coconut Bars
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About this recipe for vegan cheesecake bars.
This is a two layer no bake cheesecake recipe that is friendly to the vegan diet.
It also features an optional, yet tasty, pistachio topping.
The base or the crust is made with walnuts and coconut that are held together with dates.
For the cheesecake layer, we are using raw cashews as an alternative for cream cheese for the structure. Both the base and the cheesecake layers have unsweetened cocoa powder added to give this dessert a tasty chocolate flavor.
Ingredients needed to make No Bake Vegan Chocolate Cheesecake Bars
- Pitted Dates. The pitted dates should be packed.
- Walnuts. I like raw walnuts as you can adjust flavors if needed later..
- Coconut. Shredded coconut (sweetened or unsweetened as desired) should be used.
- Unsweetened Cocoa Powder. This is used in both the crust and the cheesecake layers.
- Raw Cashews. Your cashews should be softened first.
- Coconut Milk. Canned coconut is used to help make the cheesecake layer creamy.
- Liquid Stevia. If you use an alternative sweetener, use a liquid one that measures like the stevia one for best results.
- Vanilla Extract. Added to help balance out flavors.
- Coconut Oil. The coconut oil should be melted.
- Pistachios. Use shelled pistachios.
- Brown Sugar. This is used for the topping.
- Water. Also used for the topping.
How to make No Bake Vegan Chocolate Cheesecake Bars
Yields 9 slices
Preparation Time active time 1 hour | chilling time 3 hours
- Start by making the crust. Line a square baking dish with parchment paper. Then in a blender or food processor, process the walnuts until fully ground.
- Next, add the dates, cocoa powder, and coconut to the walnuts and process until you get a slightly sticky result. Transfer this to the prepared baking pan, pressing the mixture in place to form a crust.
- Clean out the food processor or blender before making the next layer.
- In your food processor or blender, place soaked and drained cashews, liquid stevia, vanilla extract, melted coconut oil, canned coconut milk, and cocoa powder and pulse the ingredients until completely smooth.
- Transfer the ingredients to baking pan, evenly distributing it over the crust that you just made. Then, place the baking pan in your refrigerator until the ingredients are set, about three hours.
Optional Pistachio Topping
- To make the topping, start by evenly distributing the pistachios on a on a rimmed baking sheet lined with a mat or parchment paper.
- Next, combine together the brown sugar and water over medium heat, stirring as needed as the mixture turns brown and thickens. When you notice bubbles forming, wait about a minute and then remove the mixture from the heat and pour it over the pistachios.
- Once the pistachio and sugar have hardened you can break up the ingredients to use it as a topping over the cheesecake bars before serving.
Expert Tip👉 An easy way to break up the pistachio topping is to place it in a zip top bag and run a rolling pin over it until you get your desired consistency, Alternatively, you can simply blend it in a food processor or blender. 🤤
👇👇👇 Related recipes you may also be interested in.👇👇👇
Table of contents for this recipe.
No Bake Vegan Chocolate Cheesecake Bars, a delicious dessert recipe featuring a lush chocolate cheesecake on top of a moist and sweet crust.
No Bake Vegan Chocolate Cheesecake Bars
Ingredients
- ½ cup Pitted Dates
- 1 cup Walnuts
- ⅓ cup Coconut – shredded
- 5 tbsp Unsweetened Cocoa Powder – divided
- 2 cups Cashews
- 13 oz Coconut Milk – 1 can
- 1 tsp Stevia -liquid
- 1 tsp Vanilla Extract
- ¼ cup Coconut Oil -melted
- ⅔ cup Pistachios
- ⅓ cup Brown Sugar
- ¼ cup Water
Instructions
- Line a square baking dish with parchment paper. Then in a blender or food processor, process the walnuts until fully ground.
- Next, add the dates, cocoa powder (1 tbsp) , and coconut to the walnuts and process until you get a slightly sticky result. Transfer this to the prepared baking pan, pressing the mixture in place to form a crust.
- In your food processor or blender, place soaked and drained cashews, liquid stevia, vanilla extract, melted coconut oil, canned coconut milk, and remaining cocoa powder. Pulse the ingredients until completely smooth.
- Transfer the ingredients to baking pan, evenly distributing it over the crust that you just made. Then, place the baking pan in your refrigerator until the ingredients are set, about three hours.
- To make the topping, start by evenly distributing the pistachios on a on a rimmed baking sheet lined with a mat or parchment paper.
- Next, combine together the brown sugar and water over medium heat, stirring as needed as the mixture turns brown and thickens. When you notice bubbles forming, wait about a minute and then remove the mixture from the heat and pour it over the pistachios.
- Once the pistachio and sugar have hardened you can break up the ingredients to use it as a topping over the cheesecake bars before serving.
Recipe Notes
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Nutrition
Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!
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Lastly, nutritional Information is only an estimate and thus, can however also, vary especially with ingredients that are used.
