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    Home > Recipes

    No Bake Vegan Chocolate Cheesecake Bars

    Posted: Dec 16, 2016 ยท Updated: Aug 17, 2021

    Jump to Recipe

    'Tis the season for baking, but today, I'm taking a break from the oven with my no-fuss, no bake Vegan Chocolate Cheesecake Bars. Even better, they come together in under 30 minutes.

    No Bake Vegan Chocolate Cheesecake Bars - holycowvegan.netDecember is a busy monthย for me at work, so when I can come up with something that'll satisfy kids and adultsย with just the minimum of effortย and investment of time, I am all for it. These No Bake Vegan Chocolate Cheesecake Bars combine my three favorite flavors, separately and together: strawberry, vanilla, and chocolate. There truly is something here for everyone. And for me, of course. ๐Ÿ™‚

    No Bake Vegan Chocolate Cheesecake Bars - holycowvegan.netNo Bake Vegan Chocolate Cheesecake Bars - holycowvegan.netThese cheescake bars are soy-free and the "cheesecake" filling is made with cashews and coconut. It's absolutely delicious, and you'll probably want to put it in a cup and eat it all up, but please, try not to. It's even better with the nutty strawberry crust and the chocolate on top.

    I used strawberry preserves in the bottom crust, but you can use any flavor you want, really. You can even do away with this layer altogether, if you just want the vanilla-chocolate goodness on its own. Keep in mind that the nuts and preserves in the crust thawย way faster than the top two layers do when you serve it, but I like the gooey warmth of the preserves with the cool cheesecake and chocolate.

    Cut the cheesecake bars right after you take the pan out of the freezer and make sure you use a very sharp and heavy knife dipped in hot water to cut the squares-- the chocolate layer is a little hard to penetrate, but once you get going, it cuts rather easily.

    Now, the recipe.

    No Bake Vegan Chocolate Cheesecake Bars - holycowvegan.net

    No Bake Vegan Chocolate Cheesecake Bars - holycowvegan.net

    No Bake Vegan Chocolate Cheesecake Bars

    These delicious and fuss-free No Bake Vegan Chocolate Cheesecake Bars have three incredible layers of flavor, and they come together in 30 minutes.
    5 from 3 votes
    Print Recipe Review Recipe
    Course: Dessert
    Cuisine: American
    Diet: Gluten Free, Vegan, Vegetarian
    Keyword: No bake vegan cheesecake bars
    Prep Time: 30 mins
    Total Time: 30 mins
    Servings: 12 bars
    Calories: 403kcal
    Author: Vaishali ยท Holy Cow! Vegan Recipes

    Ingredients 

    • 1 ยฝ cups raw cashews
    • ยฝ cup coconut milk (full fat)
    • ยผ cup coconut oil melted
    • ยผ cup maple syrup (or agave nectar)
    • 2 teaspoon pure vanilla extract
    • 1 cup walnuts (pulsed in a food processor until grainy)
    • ยฝ cup strawberry preserves
    • 1 ยฝ cups vegan semisweet chocolate chips
    • 2 tablespoon coconut oil
    • 1 teaspoon pure vanilla extract
    • 1 teaspoon espresso (or other instant coffee powder, optional)
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    Instructions

    • Soak the cashews in boiling water for 6-8 hours.
      Drain and place in a blender along with the coconut milk, ยผ cup coconut oil, maple syrup or agave, and pure vanilla extract. Blend into a very smooth paste.
      Mix the walnuts and the preserves in a bowl.
      Prepare an 8 X 6 inch baking dish by lining it with parchment paper. Leave enough of an overhang so you can lift the frozen cheesecake out of the pan when it's ready.
      Spread the strawberry-walnut mixture in an even layer at the bottom of the pan.
      Now pour the "cheesecake" mixture of cashews and coconut over this and spread in an even layer. Freeze until the chocolate is ready.
      Place the chocolate chips in a glass or stainless steel bowl and place over a double boiler. Add 2 tablespoon of coconut oil, the espresso powder, if using, and the vanilla extract.
      Let the chocolate melt, stirring frequently with a rubber or silicone spatula, until you have a smooth, shiny mixture.
      Pour this on top of the cheesecake layer and spread evenly. Sprinkle some chopped nuts on top, if you like.
      Wrap with foil or clingwrap and freeze for at least four to six hours.
      To cut the bars, unfreeze, lift the cheesecake out of the pan by grabbing the overhanging parchment, and slice immediately into squares with a sharp knife dipped in hot water.
      Let the squares stand about 30 minutes on the counter before serving.

    Nutrition

    Serving: 1bar | Calories: 403kcal | Carbohydrates: 35g | Protein: 6g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 5g | Sodium: 9mg | Potassium: 201mg | Fiber: 3g | Sugar: 23g | Vitamin A: 2IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 3mg
    Tried this recipe?Please leave a comment and recipe rating below!
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    No Bake Vegan Chocolate Cheesecake Bars - holycowvegan.net

    No Bake Vegan Chocolate Cheesecake Bars - holycowvegan.net

     

    **

    More desserts from the archives:

    Banana Coffee Cake with Chocolate Streusel

     

    Vegan Banana Coffee Cake

    Low Fat and Whole Wheat Chocolate Orange Bundt Cake

    Wholegrain Chocolate Orange Bundt Cake with Chocolate Orange Glaze

    Vegan Salted Chocolate Hazelnut Tart

    Vegan Salted Chocolate Hazelnut Tart

    « 21 Delicious Vegan Cookies for the Holidays
    Vegan cardamom sugar cookies with mango icing »
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    About Vaishali


    I cook and eat simple, tasty and nutritious plant-based food in my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. Read more about me here.

    Try these recipes next

    Reader Interactions

    Comments

    1. Eileen

      April 30, 2018 at 3:16 pm

      Do these have to be kept cold, especially on a warm day?
      Have seen other recipes that use coconut oil for frozen cheesecake and they start to liquify after about an hour on a buffet table. I definitely want to try this recipe. Thinking of substituting coconut butter for the coconut oil. What do you think?

      Reply
      • Vaishali

        April 30, 2018 at 4:14 pm

        Yes, they will turn smushy if not kept refrigerated, esp in warm weather. Coconut butter is a good substitute.

        Reply
        • Eileen

          May 02, 2018 at 4:32 pm

          OK thanks. I will try the coconut butter and see what happens.

          Reply
    2. Saniya Patel

      December 28, 2016 at 7:31 am

      5 stars
      delicious. I Will try soon.

      Reply
    3. Sadie

      December 17, 2016 at 12:24 pm

      5 stars
      These look amazing. I will be trying these for sure. Love the cashew cheesecake.

      Reply
      • Vaishali

        December 20, 2016 at 8:07 pm

        Thanks, Sadie. ๐Ÿ™‚

        Reply

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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    Vaishali Honawar, Holy Cow Vegan author, profile photo

    Hi, I'm Vaishali! I cook, eat and share easy, tasty and nutritious plant-based recipes from my Washington, D.C. kitchen, but I never fight a craving for samosas or French fries. 

    More about me โ†’

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