Vegan Raspberry Cheesecake Bars with Cinnamon Raisin Sprouted Granola
Looking for the ultimate no-bake summer dessert? These Vegan Raspberry Cheesecake Bars are creamy, refreshing, and packed with delicious summer flavours. These plant-based protein bars combine a smooth cashew-based, coconut milk cheesecake filling layered over a naturally sweet cinnamon raisin sprouted granola and date crust and topped with a beautiful raspberry maple swirl.
With a rich, indulgent taste of traditional cheesecake without any dairy these bars are one of our favourite make-ahead desserts because they store perfectly in the freezer and are ready whenever you need a sweet treat. Whether you’re hosting a summer gathering, prepping desserts for the week, or looking for something special to enjoy after dinner, these cheesecake bars are guaranteed to be a hit. Best of all, they’re incredibly easy to make and require no baking at all.
INGREDIENTS
Crust
1 ¼ cups One Degree Cinnamon Raisin Protein Granola
1 cup medjool dates
Cheesecake filling
1 ¾ cups cashews, soaked
1 cup coconut milk
¼ cup refined coconut oil, melted
¼ cup maple syrup
Juice of 1 lemon
1 Tbsp lemon zest
1 tsp vanilla extract
Raspberry swirl
1 cup raspberries (fresh or frozen)
1 Tbsp maple syrup (optional, if raspberries need more sweetness)
DIRECTIONS
Line an 8×8 inch pan with parchment paper.
In a food processor, cinnamon raisin protein granola and dates until it forms a dough. You should be able to press the dough together with your fingertips. If it is too dry, add a few more dates and blend again.
Press the dough down into your pan, until it coats the entire bottom of the pan. Place the pan in the freezer while you prepare the rest of your ingredients.
Add the cashews, coconut milk, coconut oil, maple syrup, lemon juice, lemon zest and vanilla extract to a blender (or food processor) and blend until completely smooth.
Pour the cheesecake layer into the pan.
Add the raspberries and maple syrup to a small saucepan on medium heat and let cook for 5-10 minutes until thickened.
Add dollops of the raspberry mixture to the pan and use a sharp knife or chopsticks to create swirls.
Place your vegan raspberry cheesecake bars into the freezer to firm up for 4 hours, or overnight.
Let thaw for 5 minutes on the counter then cut and serve.
Enjoy!
