Raspberry Cheesecake Bar (vegan)
This raspberry no bake cheesecake bar is a creamy, delicious, and healthy dessert that reminds you of ice cream. Easy and quick to make. It's vegan and gluten free.
Servings: 6 people
Ingredients
Cheesecake mixture:
- 250 g cashews (soaked 5h+)
- 250 g raspberries (frozen or fresh)
- ½ cup coconut milk
- 5 tbsp maple syrup (see notes)
- ½ lemon juice
- ½ tsp vanilla extract
Topping:
- 200 g dark chocolate
- crushed nuts (optional)
Instructions
- Soak cashews for at least 5 hours.
- Blend cashews and coconut milk into a smooth cream.
- Add raspberries, maple syrup, lemon juice and vanilla.
- Pour into a cake form.
- Put in the freezer to set at least 1 hour.
- Melt the chocolate and add in crushed nuts if using.
- Cut cheesecake mixture into thin bars and cover with/tip into chocolate.
- Place back in a refrigerator or freezer until firm.
- Take out of the freezer 10 minutes before serving.
Notes
Maple syrup: Or use dates or any other sweetener instead.