Vegan Raspberry Cheesecake Bars (Print Version)
# Ingredients:
→ Crust
01 -
2 cups graham cracker crumbs (vegan brand)
02 -
½ cup melted coconut oil
03 -
2 tablespoons maple syrup
04 -
Pinch of salt
→ Filling
05 -
3 cups raw cashews, soaked overnight and drained
06 -
1 cup full-fat coconut milk
07 -
½ cup maple syrup
08 -
¼ cup lemon juice
09 -
1 teaspoon vanilla extract
10 -
¼ teaspoon salt
→ Raspberry Layer
11 -
2 cups fresh raspberries
12 -
3 tablespoons maple syrup
13 -
1 tablespoon chia seeds
# Instructions:
01 -
Line a 9x9 inch baking pan with parchment paper.
02 -
Mix graham cracker crumbs, melted coconut oil, maple syrup, and salt in a bowl until well combined. Press firmly into the prepared pan. Freeze while preparing the filling.
03 -
Blend soaked cashews, coconut milk, maple syrup, lemon juice, vanilla, and salt in a high-speed blender until completely smooth and creamy (about 3-5 minutes).
04 -
Blend raspberries and maple syrup until smooth. Stir in chia seeds and let sit for 10 minutes to thicken.
05 -
Pour the cashew filling over the crust and smooth with a spatula. Drop spoonfuls of the raspberry mixture on top and swirl with a knife to create a marbled effect.
06 -
Freeze for at least 4 hours or overnight until firm.
07 -
Let thaw for 10-15 minutes before slicing into bars.
# Notes:
01 -
The thickness of the coconut milk and the quality of the cashews will affect the final texture. For best results, use room temperature ingredients and ensure the cashews are well-soaked.