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So a lot of people have been asking me to post a healthy version of a cheesecake. Well, here it is! I present to you my completely raw vegan raspberry cheesecake bars complete with a scrumptious cinnamon pecan crust. These bars can be eaten frozen for a more “ice cream” type of texture, or thawed for a softer texture.

The trick to these vegan raspberry cheesecake bars to achieve that cheesy texture is soaked cashews! I’ve been seeing so many recipes using soaked cashews and finally I decided to give it a try, and I do not regret it! It’s best to prepare your cashews soaked overnight, but if you forgot, don’t worry! You can do a “quicky” soak by placing your cashews in boiling water for 1-2 hours.

I recommend you use a powerful Food Processor or blender for this recipe to achieve that super soft creamy texture!



  • ½ cup pecans
  • ¾ cup oats
  • 1 cup medjool dates
  • ½ tsp cinnamon
  • pinch of salt


  • 1 cup cashews, soaked
  • 1 large can full-fat coconut cream
  • ¼ cup maple syrup
  • juice of 1 lemon
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract

Raspberry swirl:

  • 1 cup raspberries
  • 1 tbsp maple syrup


  1. Line an 8×8 inch pan with parchment paper.
  2. In a food processor, blend the pecans, oats, dates, and salt until it forms a dough. You should be able to press the dough together with your fingertips. If it is too dry, add a small spoon of water.
  3. 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.
  4. Place the cashews in a food processor, and blend until completely smooth. Set aside.
  5. Place your coconut cream in a mixer, and blend until it forms a fluffy whip cream texture. Make sure to just scrape the cream off the top of the can, and not the remaining liquid on the bottom. It should be a thick texture.

You can find complete recipes of this VEGAN RASPBERRY CHEESECAKE BARS in

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