Vegan Berry Cheesecake Bars
These are the best vegan berry cheesecake bars! They have the most amazing flavour and this no bake dessert is really easy to make.
Servings: 16 servings
Calories: 296kcal
Equipment
- 8 inch square baking dish
Ingredients
Crust
- 1 1/2 cups raw almonds
- 1 cup finely shredded coconut
- 4 tablespoon maple syrup
- 1 teaspoon vanilla extract
- pinch sea salt
Vanilla Layer
- 2 cups raw cashews
- 1 cup full fat coconut milk
- 1/4 cup maple syrup
- 1 tablespoon vanilla extract
- pinch sea salt
Berry Layer
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- 2 tablespoon coconut oil
- 1 tablespoon maple syrup
Instructions
Crust
- Place all the ingredients into your food processor.
- Blend until the ingredients stick together and are the texture you desire.
- Transfer the ingredients to a 8" x 8" glass baking dish and press down with a spoon until smooth.
- Place the pan in the freezer while you make the vanilla cheesecake layer.
Vanilla Layer
- Place all the ingredients into your Vitamix or other high speed blender and blend well until smooth.
- Poor the ingredients over the crust and spread with a spoon until smooth.
Berry Layer
- Place the ingredients into your Vitamix or other high speed blender and blend until smooth.
- Transfer the ingredients on top of the vanilla layer and spread into an even layer.
Final Assembly
- Place the pan in the freezer and freeze for 3-4 hours, until the layers are firm.
- Remove the pan from the freezer and cut the pieces into the desired size.
Notes
- Store these cheesecake bars in the freezer.
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
Nutrition
Calories: 296kcal | Carbohydrates: 22g | Protein: 7g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Sodium: 7mg | Potassium: 294mg | Fiber: 4g | Sugar: 13g | Vitamin A: 8IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 2mg