Imagine sinking your teeth into a creamy, decadent cheesecake bar that's not only completely plant-based but bursts with fresh cherry flavor - without a hint of dairy or guilt! These vegan cherry cheesecake bars are a game-changing dessert that proves healthy eating can be outrageously delicious. Whether you're a committed vegan, dairy-sensitive, or simply looking for a show-stopping treat that's both nutritious and indulgent, this recipe will transform your dessert game forever.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Vegan
Serves: 12 bars
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 1 cup cashews (soaked)
- 1/4 cup coconut cream
- 1/2 cup cherries (pitted and chopped)
- 1/4 cup lemon juice
Instructions
- Soak raw cashews in hot water for at least 2 hours or overnight to soften them completely for a smooth cheesecake texture.
- Preheat the oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- For the crust, combine almond flour, melted coconut oil, and maple syrup in a mixing bowl. Mix until the ingredients form a cohesive, slightly crumbly dough.
- Press the crust mixture firmly and evenly into the prepared baking pan, creating a compact base. Use the back of a spoon or flat measuring cup to ensure an even surface.
- Bake the crust for 10-12 minutes until the edges turn golden brown. Remove from oven and let cool completely at room temperature.
- Drain and rinse the soaked cashews. Add them to a high-speed blender along with coconut cream, lemon juice, and remaining maple syrup.
- Blend the cashew mixture until completely smooth and creamy, scraping down the sides as needed to ensure no lumps remain.
- Chop fresh cherries into small pieces and fold them gently into the cashew cream mixture.
- Pour the cherry-cashew cream over the cooled crust, spreading it evenly with a spatula.
- Refrigerate the cheesecake bars for at least 4 hours or preferably overnight to set completely.
- Once set, lift the bars out using the parchment paper edges and cut into 12 equal squares.
- Garnish with additional fresh cherry pieces or a light dusting of almond flour if desired. Serve chilled.
Tips
- Cashew Soaking is Crucial: For the smoothest, creamiest cheesecake texture, ensure cashews are soaked thoroughly. Overnight soaking yields the best results, but a minimum of 2 hours in hot water works well.
- Room Temperature Matters: Allow your crust to cool completely before adding the cashew cream layer to prevent structural issues and ensure clean, distinct layers.
- Blending Technique: When blending the cashew cream, scrape down the sides frequently and blend until absolutely smooth. Any remaining chunks will affect the final texture.
- Chilling is Key: Patience is essential - refrigerate for at least 4 hours, preferably overnight, to allow the bars to set perfectly and develop maximum flavor.
- Storage Tip: These bars can be stored in an airtight container in the refrigerator for up to 5 days, making them a great make-ahead dessert.
- Optional Enhancements: Consider adding a sprinkle of dark chocolate chips or a drizzle of cherry compote for extra decadence.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 15g
Protein: 6g
Fat: 24g
Saturated Fat: 10g
Cholesterol: 0mg
