{"id":1631,"date":"2022-02-13T17:21:01","date_gmt":"2022-02-13T15:21:01","guid":{"rendered":"https:\/\/colorfulmango.com\/staging\/6358\/?p=1631"},"modified":"2025-01-05T21:40:00","modified_gmt":"2025-01-05T19:40:00","slug":"raspberry-cheesecake-bar","status":"publish","type":"post","link":"https:\/\/colorfulmango.com\/staging\/6358\/raspberry-cheesecake-bar\/","title":{"rendered":"Raspberry Cheesecake Bar aka Kohuke (vegan)"},"content":{"rendered":"\t\t
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Vegan raspberry cheesecake<\/span> bar<\/span> tastes like the regular creamy <\/span>cheesecake<\/span> or even better. Believe me when I say that cheesecake<\/span><\/span> bars<\/span><\/span> can be healthy and still delicious<\/strong>. It doesn’t need baking and takes less than 30 minutes to make. It’s vegan and gluten free. <\/span><\/p>

Try it out and you won’t regret it<\/strong>. This will be one of your favorite cheesecake<\/span> bar<\/span> recipes.<\/span><\/p>

PS! Perfect for Valentine’s Day!<\/p>

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What is a kohuke aka cheesecake<\/span> bar<\/span>?<\/span><\/h2>

A cheesecake<\/span> bar<\/span> is a delicious cold dessert<\/strong> or snack from the Soviet Union. The cheesecake<\/span> bar<\/span>‘s correct name in English is actually curd snack<\/strong> (“kohuke” in Estonian) because it’s made of curd. Curd is a dairy product made by coagulating curd with rennet or acid such as lemon<\/span><\/span> juice<\/span><\/span> or vinegar. More about <\/span>making curd here<\/span><\/a>.<\/span><\/p>

Curd snack is popular in<\/strong> Baltic countries, Hungary, Romania, and Mongolia. <\/span><\/p>

Is cheesecake<\/span> bar<\/span> healthy?<\/span><\/h2>

Regular curd snacks can’t be categorized under healthy snacks but this vegan <\/span>cheesecake<\/span><\/span> bar<\/span> can be. Why? Because it doesn’t include processed sugar<\/span> or dairy<\/strong>. The main ingredient is cashews<\/strong> which are a substitute for cream<\/span> cheese<\/span>. They are beneficial and healthy for you in moderate amounts.<\/span><\/p>

Cashews are a good source of magnesium, manganese<\/strong>, and copper<\/strong> that are important for your bone and brain health, immunity, and energy production.<\/span><\/p>

What does a vegan <\/span>cheesecake<\/span><\/span> bar<\/span> taste like?<\/span><\/h2>

Vegan <\/span>cheesecake<\/span><\/span> bar<\/span> tastes like a cold and fresh creamy <\/span>cheesecake<\/span> with raspberries<\/span>. With crushed nuts, it can remind you of “Magnum” ice <\/span>cream<\/span><\/span><\/strong> as well.<\/span><\/p>

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How to make a vegan <\/span>cheesecake<\/span><\/span> bar<\/span>?<\/span><\/h2>

Making a vegan <\/span>cheesecake<\/span><\/span> bar<\/span> is simple<\/strong>. You need to soak the cashews to prepare them for blending. Put them in the bowl with water the day before or at least 5 hours before<\/strong>. The next day blend all the cheesecake<\/span> filling<\/span> ingredients together. Pour it into the silicone form and put it in the freezer for about 1 hour or until set.<\/span><\/p>

At the same time melt the chocolate<\/span>. Take the cheesecake<\/span> filling<\/span> out of the freezer and cut it into long thin bars. Pour chocolate<\/span> over each bar and place it back in the freezer or refrigerator. Take out of the freezer 10 minutes before serving<\/strong>.<\/span><\/p>

How to get smooth and creamy <\/span>cheesecake<\/span><\/span> bars<\/span><\/span>?<\/span><\/h2>

The secret to creaminess<\/strong> is soaking cashews and blending them until it looks like a mousse. If your blender isn’t powerful enough<\/strong>, it needs more liquid to achieve maximum creaminess. (And maybe shaking your blender at the same time as well. Yes, I do that..)<\/span><\/p>

How do you know when cheesecake<\/span><\/span> bars<\/span><\/span> are done?<\/span><\/h2>

Making cheesecake<\/span><\/span> bars<\/span><\/span> includes 2\u00a0main steps<\/strong>. The first is to freeze the cheesecake<\/span> filling<\/span> so you could coat it with\/in chocolate<\/span>. The second is to coat it with chocolate and wait until the chocolate<\/span> is solid.<\/span><\/p>

Can you freeze cheesecake<\/span><\/span> bars<\/span><\/span>?<\/span><\/h2>

Vegan <\/span>cheesecake<\/span><\/span> bars<\/span><\/span> have to be put in the freezer<\/strong> because it needs to set in cold.<\/span><\/p>

You can store the cheesecake<\/span><\/span> bars<\/span><\/span> in the freezer for up to 3 months<\/strong>.<\/span><\/p>

How to store a cheesecake<\/span> bar<\/span>?<\/span><\/h2>

The best is to store cheesecake<\/span><\/span> bars<\/span><\/span> in the freezer to prevent melting<\/strong>. It lasts in there for up to 3 months. Store in the refrigerator for up to 5-6 days.<\/span><\/p>

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Ingredients<\/span><\/h2>

Cashews:<\/b><\/span> The main ingredient that has to be soaked before blending into a cream<\/span>.<\/span><\/p>

Raspberries<\/b><\/span>:<\/b><\/span> Fresh and frozen raspberries<\/span> both work.<\/span><\/p>

Coconut milk:<\/b><\/span> Makes it smooth and healthier. Used instead of heavy <\/span>cream<\/span>.<\/span><\/p>

Maple Syrup:<\/b><\/span> Use any sweetener you’d like such as agave syrup, brown <\/span>sugar<\/span>, or even dates work well. Try to avoid granulated <\/span>sugar<\/span>.<\/span><\/p>

Lemon<\/b><\/span><\/span> juice<\/b><\/span><\/span>:<\/b><\/span> Or\/and add lemon<\/span> zest<\/span> as well.<\/span><\/p>

Vanilla<\/b><\/span> extract<\/b><\/span>:<\/b><\/span> Vanilla<\/span> pod or powder works as well.<\/span><\/p>

Dark <\/b>chocolate<\/b><\/span>:<\/b><\/span> As the cheesecake<\/span> filling<\/span> is already sweet, I like to use at least 85% dark chocolate<\/span> that contains less sugar<\/span>. But any other chocolate<\/span> such as milk chocolate<\/span> or if you like it, extra sweet, white <\/span>chocolate<\/span> works as well.<\/span><\/p>

Crushed nuts: <\/b><\/span>Optional. If you want to make it extra. Crushed hazelnuts or almonds are a perfect addition inside melted chocolate<\/span>. PS! Will remind you of “Magnum” ice <\/span>cream<\/span><\/span> bars.<\/span><\/p>

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Step by step Instructions<\/span><\/h2>

Step 1.<\/b><\/span> Soak cashews for at least 5 hours.\u00a0<\/span><\/p>

<\/b>– Blend them with coconut milk into a smooth cream<\/span>.<\/span><\/p>

–\u00a0<\/b>Add raspberries<\/span>, maple syrup, vanilla<\/span> and lemon<\/span><\/span> juice<\/span><\/span>.<\/span><\/p>

–\u00a0<\/b>Pour into a silicone form or a regular form filled with parchment paper<\/span>.<\/span><\/p>

– <\/b><\/span>Put in the freezer to set at least 1 hour.<\/span><\/p>

\"cheesecake \"cheesecake \"raspberry \"vegan<\/p>

Step 2.<\/b><\/span> Melt the chocolate<\/span> and add in crushed nuts if using.<\/span><\/p>

–\u00a0<\/b>Cut cheesecake<\/span> mixture<\/span> into thin bars and tip into chocolate<\/span> or cover with chocolate<\/span> (easier). Don’t let the bars stay out too long or they will melt (especially during summer).<\/span><\/p>

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Step 3.<\/b><\/span> Place in a refrigerator or freezer until firm.<\/span><\/p>

–\u00a0<\/b>Take it out of the freezer 10 minutes before serving.<\/span><\/p>

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MORE VEGAN CHEESECAKES<\/b><\/h2>