Vegan No-Bake Cheesecake Bars

Prep time

15 minutes

Servings

Creamy, dreamy, and completely dairy-free, these Vegan No-Bake Cheesecake Bars are a delicious way to enjoy a classic dessert with no oven needed. Made with a pecan-date crust and a rich, velvety filling of soaked NOW Real Food^® Organic Raw Cashews, coconut milk, and BetterStevia^® French Vanilla Liquid Sweetener, these plant-based bars are naturally sweetened and full of wholesome ingredients. Perfect for warm weather, make-ahead entertaining, or anytime you’re craving a cool, no-fuss treat.

Ingredients

For Crust

1 cup pitted dates

2 cups Pecans, Raw & Unsalted

2 tablespoons melted Virgin Coconut Cooking Oil, Organic

¼ teaspoon sea salt

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For Vegan Cheesecake Layer

2 cups Cashews, Whole, Raw & Unsalted

1 cup unsweetened canned coconut milk

2 tablespoons fresh lemon juice

1 teaspoon BetterStevia® Liquid, French Vanilla

¼ cup Virgin Coconut Cooking Oil, Organic

Directions

Line an 8x8 pan with parchment paper overlapping sides.
Cover cashews with hot water. Soak for 10 minutes.
While cashews soak, add dates to a food processor and blend until finely chopped. Add pecans, coconut oil, and salt. Continue to blend until pecans are finely chopped.
Press mixture firmly into pan with moistened fingers.
Drain water from cashews and discard water. Add cashews, coconut milk, lemon juice and coconut oil to food processor. Blend until smooth and creamy.
Pour cheesecake layer over crust and smooth evenly. Freeze for 1 hour or until firm.
Slice into 16 bars. Store bars in an airtight container in refrigerator.