Vegan Raspberry Cheesecake Bars with a Buttery Almond Crust

Looking for a dessert that’s as beautiful as it is delicious? These Vegan Raspberry Cheesecake Bars with a Buttery Almond Crust are the perfect solution. Featuring a creamy, tangy vegan cheesecake filling swirled with vibrant raspberry sauce, all atop a rich almond crust, these bars are a delightful treat for any occasion.

Whether you’re hosting a dinner party, celebrating a special event, or simply craving a decadent dessert, these bars are guaranteed to impress both vegans and non-vegans alike.

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Why You’ll Love This Recipe

• Tangy and Sweet: A creamy cheesecake filling balanced with fresh, fruity raspberry swirls.
• Rich Almond Crust: Buttery and nutty, adding the perfect crunch.
• Easy to Make: Simple ingredients come together to create an elegant dessert.
• Plant-Based Delight: Dairy-free and egg-free, but just as indulgent as the classic version.

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Ingredients

For the Almond Crust:

• 1 cup almond flour
• 1/4 cup all-purpose flour (or gluten-free flour blend)
• 1/4 cup coconut oil, melted
• 2 tablespoons maple syrup
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt

For the Cheesecake Filling:

• 1 1/2 cups raw cashews, soaked overnight or in hot water for 1 hour
• 1/2 cup coconut cream (scooped from the top of a chilled can of coconut milk)
• 1/3 cup maple syrup
• 1/4 cup lemon juice
• 1 teaspoon vanilla extract

For the Raspberry Swirl:

• 1/2 cup fresh or frozen raspberries
• 1 tablespoon maple syrup
• 1 teaspoon lemon juice

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Ingredient Breakdown

Almond Flour Crust

Provides a nutty, buttery base that pairs beautifully with the creamy cheesecake filling.

Cashews

Create the smooth, luscious filling that mimics traditional cheesecake.

Raspberry Swirl

Adds a burst of fruity flavor and vibrant color to the bars.

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Instructions

Step 1: Prepare the Almond Crust

1. Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
2. In a medium mixing bowl, combine the almond flour, all-purpose flour, melted coconut oil, maple syrup, vanilla extract, and salt. Mix until a dough forms.
3. Press the crust mixture evenly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool slightly.

Step 2: Make the Cheesecake Filling

1. Drain and rinse the soaked cashews. Add them to a high-speed blender or food processor.
2. Add the coconut cream, maple syrup, lemon juice, and vanilla extract. Blend until completely smooth and creamy, scraping down the sides as needed.

Step 3: Make the Raspberry Swirl

1. In a small saucepan, combine the raspberries, maple syrup, and lemon juice over medium heat. Cook for 5-7 minutes, stirring occasionally, until the raspberries break down into a thick sauce.
2. Strain the sauce through a fine-mesh sieve to remove the seeds, if desired.

Step 4: Assemble the Bars

1. Pour the cheesecake filling over the cooled crust, spreading it out evenly.
2. Spoon the raspberry sauce over the cheesecake filling in small dollops. Use a toothpick or knife to gently swirl the raspberry sauce into the filling for a marbled effect.

Step 5: Bake

1. Bake the bars for 25-30 minutes, or until the edges are set and the center is slightly jiggly.
2. Remove from the oven and let cool completely at room temperature, then refrigerate for at least 4 hours (or overnight) to fully set.

Step 6: Slice and Serve

1. Once chilled, lift the bars out of the pan using the parchment paper overhang.
2. Slice into squares and serve cold.

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Picture Gallery

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Tips and Variations

• Make It Gluten-Free: Use a gluten-free flour blend in the crust.
• Switch the Fruit: Replace raspberries with strawberries, blueberries, or blackberries for a different twist.
• Storage: Store the bars in an airtight container in the fridge for up to 5 days.
• Freeze for Later: These bars freeze well for up to 2 months. Thaw in the fridge before serving.

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Nutritional Information (Per Bar – 1 of 9)

• Calories: 220
• Protein: 5g
• Carbohydrates: 16g
• Fat: 16g
• Fiber: 2g
• Sugar: 10g
• Vitamin C: 10% of the daily value

These bars are a rich, satisfying treat perfect for any time of year.

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Conclusion

These Vegan Raspberry Cheesecake Bars with a Buttery Almond Crust are a beautiful and delicious dessert that’s sure to impress. With their creamy filling, tangy raspberry swirl, and nutty crust, they’re the perfect balance of flavors and textures.

Have you tried this recipe? Let us know how it turned out in the comments below! Share your favorite variations or photos of your creations on social media, and don’t forget to tag us—we’d love to see your cheesecake bars.

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Frequently Asked Questions

1. Can I make this nut-free?

Yes! Substitute sunflower seeds or silken tofu for the cashews to make the filling nut-free.

2. What if I don’t have coconut cream?

Full-fat coconut milk works as a substitute. Chill the can and scoop the cream from the top.

3. Can I skip the swirl?

Sure! You can mix the raspberry sauce directly into the filling or skip it altogether for plain cheesecake bars.

4. How do I prevent the crust from sticking?

Using parchment paper with overhang ensures easy removal and prevents sticking.

5. What pairs well with these bars?

Serve with a drizzle of melted chocolate, a dollop of coconut whipped cream, or a sprinkle of fresh berries.

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Disclaimer: The nutritional information provided is an estimate based on standard ingredient values and typical serving sizes and is for informational purposes only. Variations in ingredients, brands, preparation methods, and portion sizes may result in differences in the actual nutritional content of your dish. This recipe is not intended to replace professional dietary advice or medical guidance. Individual dietary needs vary, so always consult a registered dietitian, nutritionist, or healthcare provider for specific concerns. By using this recipe, you agree that the creators are not responsible for any outcomes, including inaccuracies or adverse reactions.