Go Back
+ servings
No Bake Vegan Chocolate Cheesecake Bars - holycowvegan.net
Print Recipe
5 from 1 vote

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.
Prep Time30 mins
Total Time30 mins
Course: Dessert
Servings: 12 bars


  • 1 ½ cups raw cashews
  • ½ cup full fat coconut milk Not the kind in the carton, but the one in the can
  • ¼ cup coconut oil melted
  • ¼ cup maple syrup or agave nectar
  • 2 teaspoon pure vanilla extract
  • 1 cup walnuts, pulsed in a food processor until grainy
  • ½ cup strawberry or other preserves
  • 1 ½ cups semisweet chocolate chips
  • 2 tablespoon coconut oil
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon espresso or other instant coffee powder optional


  • Soak the cashews in boiling water for 6-8 hours.
    Drain and place in a blender along with the coconut milk, ¼ 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.