Who knew a vegan cheese cake 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 but I also use a secret ingredient to give it a nice boost of nutrition. This raw vegan raspberry cheese cake bars recipe is going to be your new favorite!
Raw Vegan Raspberry Cheese Cake Bars
So a lot of people have been asking me to post this vegan raspberry cheesecake. Well, here it is! I shared it a few months back on my Instagram stories and the recipe request was insane. But I total get it, doesn’t this just look amazing?!
I’m presenting to you my completely raw vegan raspberry cheesecake bars with an almond 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 your 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 vitamin/ blended 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!
- 1 cup Pitted Dates
- 1 cup raw Almonds
- pinch of sea salt
- 2 cups cashews
- 1 medium zucchini
- 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 (*see notes below)
- 1.5-2 tablespoons Pure Maple Syrup
- 1.5 tablespoons Chia Seeds
- Making The Topping:
- In a small mixing bowl mash together the raspberries, chia seeds, and maple syrup with a fork. Start with less maple syrup and add the extra half tablespoon, if you want it sweeter. Set aside to gel.
- To Make The Crust:
- Add dates and nuts to a processor and pulse a few times to break up the big chunks. Add the pinch of salt and process for 2-3 minutes, or until finely chopped. Mixture should hold together when pressed. If mixture is too dry, add in a few more dates and process until well combined. Press mixture into the bottom of a 8x8 or 9x9 pan. I recommend lining with parchment paper. It makes getting the bars out so much easier.
- To Make The Filling:
- Add cashews to your high speed blender, I used the Vitamix, along with lemon juice, zucchini, melted cocoa butter, maple syrup, and lemon zest. Blend until creamy. *If you like a mild lemon taste, you can start out with half the amount of lemon juice and zest called for. Taste and add the other half, if needed. If the mixture is too thick add 1 tbsp of water at a time until you get the desired consistency.
- Putting It Together:
- Pour the filling onto the crust and spread across the pan evenly. 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 mixture over the top, until evenly distributed.
- Cover the pan well with foil and place into the freezer for an hour and a half, or until mixture has firmed.
- Once frozen use a sharp knife to cut the cheese cake int bars. Allow to thaw for 10-15 minutes before serving. Best eaten when cold, but creamy. Keep in the refrigerator or freezer until ready to serve. Store leftover bars in the fridge for 4-5 days or in a sealed container in the freezer for 3-4 weeks. Enjoy!
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 the LSN community can get inspired by your dish too :)