Who knew a vegan cheesecake that requires no baking and looks so pretty can actually be this easy and delicious? It’s also loaded with healthy fats from the raw crust and cashew cream filling. I also use a secret ingredient to give it a nice boost of nutrition. This raw vegan raspberry cheesecake bar recipe is going to be your new favorite!
Raw Vegan Raspberry Cheese Cake Bars
I’m presenting to you my completely raw vegan raspberry cheesecake bars with an almond and walnut base crust. These bars can be eaten frozen for a more “ice cream” type of texture. Although I prefer it at room temperature to get the full feel of the creamy cheesecake filling.
The trick to these vegan raspberry cheesecake bars it to use soaked cashews and zucchini?! Say, what?! Yes, zucchini and no one will never know it’s there. When blended they exude a little extra starch which helps to give it that great texture.
Now if you’re in a hurry and soaking your cashews just isn’t plausible I have a trick. You can do a “quicky” soak by placing your cashews in boiling water for 10 mins. It won’t technically be raw vegan but still very worth making.
I recommend you use a high-speed blender like a Vitamix or Blendtec for this recipe to achieve that super soft creamy texture!
Once everything is frozen together, simply let it sit at room temperature for a few minutes before cutting into squares. This helps with getting a beautiful layered square that’s creamy, smooth and sweet!
Products I used in this recipe…
Disclaimer: This post includes affiliate links, and I will earn a commission if you purchase through these links. Please note that I’ve linked to these products purely because I recommend them and they are from companies I trust. There is no additional cost to you.Print
- 1 cup Pitted Dates
- 1/2 cup raw Almonds
- 1/2 cup raw Walnuts
- pinch of sea salt
- 2 cups cashews
- 1 medium zucchini (peeled)
- ½ cup fresh lime juice + zest
- ½ cup maple syrup
- ⅓ cup melted cocoa butter
- 1 tsp pure vanilla extract
- Raspberry-Chia Topping:
- 1.5 cups fresh raspberries
- 1 lemon (juiced) + lemon zest
- 2 tablespoons Pure Maple Syrup
- 3 tablespoons Chia Seeds
- In a small mixing bowl mash together the raspberries, chia seeds, lemon zest and maple syrup with a fork. Set aside to gel.
- Add dates and nuts to a processor and process for 2-3 minutes, or until finely chopped. The mixture should hold together when pressed. If the mixture is too dry, add in a 1 tsp of water and process until well combined. Press mixture into the bottom of an 8×8 or 9×9 pan lined with parchment paper.
- For the filling add cashews to your high-speed blender, I used the Vitamix, along with lemon juice, zucchini (peeled), melted the cocoa butter, maple syrup, and lemon zest. Blend until creamy.
- Pour the filling onto the crust and spread it evenly in the pan. Place in the freezer for 30 minutes to harden the top before dropping spoonfuls of raspberry sauce all over the filling. Spread the chia seed jelly over the top, until evenly distributed.
- Place into the freezer for an hour and a half, or until mixture has firmed. Then use a sharp knife and warm water to cut the cheesecake into bars. Allow thawing for 10-15 minutes before serving. Enjoy!
Try using other fruits like blueberries, blackberries, or strawberries. Frozen fruit works too, just add a tablespoon of extra chia seeds to your mixture.
Store in the refrigerator for 5-7 days or in the freezer for a month.
Recipe inspired by Wife Mama Foodie
- Category: Dessert
- Cuisine: Raw Vegan, Gluten-free
- Calories: 264
- Fat: 18g
- Carbohydrates: 23.2g
- Fiber: 2.2g
- Protein: 5.3g
Recipe inspired by Wife Mama Foodie
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Let me know how you like this recipe in the comments below. It also helps if you rate the recipe when you try it so I can continue to improve them for you. Be sure to snap a picture when you make it at home and share it on Instagram, tagging your picture with #livesimplynatural so the LSN community can get inspired by your dish too :)