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raspberry cheesecake bar

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.
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Prep Time 30 minutes
Waiting Time 5 hours 30 minutes
Total Time 6 hours
Servings: 6 people
Course: Dessert
Ingredients Method Notes

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)

Method
 

  1. Soak cashews for at least 5 hours.
  2. Blend cashews and coconut milk into a smooth cream.
  3. Add raspberries, maple syrup, lemon juice and vanilla.
  4. Pour into a cake form.
  5. Put in the freezer to set at least 1 hour.
  6. Melt the chocolate and add in crushed nuts if using.
  7. Cut cheesecake mixture into thin bars and cover with/tip into chocolate.
  8. Place back in a refrigerator or freezer until firm.
  9. Take out of the freezer 10 minutes before serving.

Notes

Maple syrup: Or use dates or any other sweetener instead.