Description
Delicious no-bake vegan cherry cheesecake bars made with a creamy cashew filling and a crunchy nut and date crust.
Ingredients
Scale
- 200 g (about 1½ cups) raw cashew nuts
- 300 g (10.5 oz) vegan cream cheese
- 75 ml (1/3 cup) plant-based yogurt
- 50 ml (3 tbsp) pure maple syrup
- 1 tablespoon vanilla extract
- Juice of 1 lemon
- 150 g (1½ cups) pecan halves
- 150 g (1 cup) pitted Medjool dates
- Pinch of sea salt
- 1 tablespoon cornstarch
- 500 g (about 3 cups) fresh or frozen pitted cherries
- 50 ml (3 tbsp) pure maple syrup
- 1/2 teaspoon ground cinnamon
- 100 ml (1/3 cup + 1 tbsp) water
Instructions
- Place the cashews in a large bowl and cover with boiling water. Let them soak for 1 hour, then drain well.
- Line a 6×8-inch (15 x 20 cm) baking dish with parchment paper.
- Add the pecans, dates, and a pinch of sea salt to a food processor. Pulse until the mixture resembles coarse crumbs and sticks together when pressed.
- Firmly press the mixture into the bottom of the prepared pan to create an even crust. Refrigerate while you prepare the filling.
- Add the soaked cashews, vegan cream cheese, plant-based yogurt, maple syrup, vanilla extract, and all but 1 tablespoon of the lemon juice to a high-speed blender. Blend until completely smooth and creamy.
- Spread the filling evenly over the chilled crust. Freeze for about 2 hours, until firm but still slightly soft.
- Meanwhile, whisk the cornstarch with the water in a small saucepan until smooth. Stir in the cherries, maple syrup, remaining lemon juice, and cinnamon.
- Cook over medium-low heat for 8–10 minutes, stirring occasionally, until the cherries soften and the sauce becomes thick and glossy.
- Let the cherry topping cool completely before spreading it evenly over the cheesecake layer.
- Refrigerate for at least 1 hour before slicing into bars.
Notes
For cleaner cuts, chill longer and wipe your knife clean between slices.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 15g
- Sodium: 50mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
Keywords: no-bake, vegan dessert, cherry cheesecake