The Local Ladle

No-Bake Vegan Raspberry Cheesecake Bars

Vegan Raspberry Cheesecake Bars 5

One of my best friends from Culinary school is now on a strictly raw and vegan diet. Most the time I am in amazement of how she sticks to such a strict diet, but when I found out that she could eat things like raspberry cheesecake bars my sympathy quickly went out the door!

The secret to the creamy cheese-like texture and taste is the soaked cashews and the power of a good food processor. The longer you soak the cashews the creamier the texture. I recommend soaking over night, but if you’re not one to plan ahead then soak the cashews in boiling water for 1-2 hours.Vegan Raspberry Cheesecake Bars

If you are not on a raw or vegan diet, please still give these bars a try! Believe me, you won’t miss the butter or flour one bit! Other than soaking the cashews, these bars seriously take no time at all. Not only are they easy, they are delicious and have a gorgeous burst of color.

No-Bake Vegan Raspberry Cheesecake Bars

45 minutes



  • 1 cup cashews, soaked
  • 1 large can coconut milk (cream only)
  • ¼ cup agave
  • juice of 1 lemon
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 1 cup raspberries
  • 1 tbsp honey (for raspberry swirl)


  • ½ cup pecans
  • ¾ cup oats (not instant)
  • 1 cup medjool dates
  • pinch of salt

Vegan Raspberry Cheesecake Bars 1 Vegan Raspberry Cheesecake Bars 2

  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 soft dough. If it is too dry, add a small spoon of water.
  3. Press the dough down into your pan. Make sure it gets into all corners. Place the pan in the freezer while you prepare the rest of your ingredients.
  4. Next, blend the cashews in a food processor until completely smooth. Set aside.
  5. Place your coconut cream in a mixer, and blend until it forms a fluffy whip cream texture. Add the honey, lemon juice, lemon zest, and vanilla and continue to whip until incorporated.
  6. Pour your blended cashews into the coconut whip and gently mix together with a spatula or spoon. Pour the mixture into your pan.
  7. Put the raspberries and honey in a food processor and blend. Spoon the mixture into the pan on top of the cheesecake layer.
  8. Using a sharp knife, begin to make swirls, or “figure eights” into the raspberry layer to achieve that swirly look. Freeze for 2 hours.
  9. Cut into squares and serve!

Vegan Raspberry Cheesecake Bars 4  Vegan Raspberry Cheesecake Bars 3


2 thoughts on “No-Bake Vegan Raspberry Cheesecake Bars

  1. Thank you for sharing this recipe! I’m on a raw detox for the month and this looks like the perfect treat. Just a little critique, for clarity’s sake…honey is not considered vegan, but can easily be swapped for agave or other liquid sweetener for those who follow a vegan diet (like me :-D)

    I’ll be sure to tag you in my rendition of these bars…hopefully they come out half as pretty lol

    1. Oh course! Thank you so much! I will edit the recipe right now! Please let me know how your bars turn out!

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