No-Bake Chocolate Cheesecake Bars

These No-Bake Chocolate Cheesecake Bars are made with mix nuts & oat crust, a creamy cashew cheesecake filling, and topped with luscious chocolate chips. This healthier cheesecake alternative will satisfy your cheesecake cravings!

There is no dessert more perfect for spring than cheesecake! Have you tried vegan cheesecake yet? I’ve been on a cashew recipe kick lately – I can’t seem to get enough of those! I just can’t get my head around the smooth and creamy filling, made from cashews, that results after a few minutes in the food processor.

The first time that I tried cashew cheesecake was for Thanksgiving, right after the electricity returned to my house. It turned out amazing, but it had Oreos in them, and I still wanted to make this recipe as healthy as possible.It’s kind of amazing, cashews, after being soaked in warm water for a couple of hours, transform into the most magically smooth and creamy paste. I’ll admit I was highly skeptical that cheesecake made with cashews, coconut milk, agave nectar and lemon juice could create anything that even compared to the real deal.

Vegan Cheesecake is completely delicious on its own, however, I love chocolate and I will add chocolate to everything that it can be added to. So, I present to you my completely vegan chocolate cheesecake bars, complete with a scrumptious oat & nut crust.

Tips:

• There are three ways to soften cashews: soaked in cold water overnight, soaked in warm water for 3-4 hours, or microwaving them in water for three minutes, for a quicker option.
• Use raw nuts and oats to keep the recipe gluten-free.
• I recommend you use a powerful food processor or blender for this recipe to achieve that super soft creamy texture.
• These bars can be eaten frozen for a more “ice cream” type of texture, or thawed for a softer texture.
• These are completely no-bake, it should last you in the freezer a good two weeks; but let’s be honest, the bars will be gone waaaay before that.

Recipe: No-Bake Chocolate Cheesecake Bars

Ingredients

Crust:

• 1 cup walnuts
• 1 cup almonds
• 1 cup oats
• 2 tbsp coconut oil
• Agave nectar, to taste

Filling:

• 1 ½ cups cashews, softened
• 1 cup coconut milk (use more, if needed for desired thickness)
• ¼  cup agave, or to taste
• 2 tbsp coconut oil
• Juice of one lemon
• ½ cup non-dairy chocolate chips, melted
• Optional: cacao nibs

Toppings:

• Chocolate chips
• optional: cacao nibs

Procedure

1. Lightly grease 8×8 pan with coconut oil
2. In a food processor, blend all of the crust ingredients together. Press the mixture into prepared pan.
3. Blend softened cashews with coconut milk until completely smooth. Add the rest of the ingredients and blend in the melted chocolate chips.
4. Pour on the crust, top with more chocolate chips and/or cacao nibs.
5. Place in freezer for about 6 hours; thaw for 10 mins before eating.

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

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