Vegan Cherry ‘Cheesecake’ Bars

These Vegan Cherry ‘Cheesecake’ Bars are delicious and healthy. They are frozen so they make a nice refreshing summertime dessert, although they are good any time of the year.

I make these again and again.  They were inspired by these Vegan Raspberry Date Bars.  You can skip the nut ‘cream cheese’ filling if you want to make them less calorie dense.  They are still a nice hit of chocolate cherry!

Vegan Raspberry Date Bars

Either way they are dairy free, gluten free, vegan, vegetarian so they tick a lot of dietary boxes.

They will keep in the freezer well wrapped for months.  So you can make them ahead and have them on hand.

You do need to plan ahead because the raw almonds have to soak in water at least 1 hour and up to 24 hours in the fridge.

The filling is very dense to get the raw almonds to the texture of cream cheese you will need a powerful blender or food processor.  I did mine in my Vitamix in 3 separate batches and then stirred the batches together.  It gave even my Vitamix a workout.

Note that you will need to remove them from the freezer about 15 minutes before serving. Even though they are called bars they are bit messy to eat out of hand so plan to serve with a plate and fork!

 

Print Recipe
Vegan Cherry 'Cheesecake' Bars
Votes: 0
Rating: 0
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Rate this recipe!
Course Dessert
Cuisine American
Prep Time 30 minutes
Passive Time 5 hours
Servings
2" squares
Ingredients
Filling
Topping
Course Dessert
Cuisine American
Prep Time 30 minutes
Passive Time 5 hours
Servings
2" squares
Ingredients
Filling
Topping
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Cover the raw almonds with water and soak at least 1 hour and up to 24 hours in the fridge.
  2. Line an 8 X 8" pan with parchment paper.
  3. Pulse dates in a food processor until they are small pieces. Add cocoa and corn flakes and sea salt and pulse until they are evenly distributed. Add milk and pulse until the mixture forms a ball on the side of the processor.
  4. Press mixture evenly into the base of the pan.
  5. Pulse the cherries in the (clean) food processor until they are chunky and have a bit of juice. Stir the syrup and chia seeds in and let them sit about 20 minutes to thicken.
  6. While the topping is thickening prepare the filling. Add all filling ingredients into your blender. Blend in 2 or 3 batches until the mixture is the texture of cream cheese. When all the batches are blended mix them all back together. You may need slightly more or less liquid so check the texture as you go.
  7. When the filling is blended spread it evenly over the base in the pan. Top with the topping. Cover tightly with plastic wrap and allow to freeze about 4 hours.
  8. Allow bars to sit about 15 minutes before you try to cut and serve them.
Recipe Notes

Per 2 " square

Nutrition Facts
Vegan Cherry 'Cheesecake' Bars
Amount Per Serving
Calories 460 Calories from Fat 294
% Daily Value*
Total Fat 32.7g 50%
Saturated Fat 6.4g 32%
Sodium 32.4mg 1%
Potassium 648mg 19%
Total Carbohydrates 40g 13%
Dietary Fiber 5.8g 23%
Sugars 23.9g
Protein 9.2g 18%
* Percent Daily Values are based on a 2000 calorie diet.

These Vegan Cherry 'Cheesecake' Bars are delicious and healthy. They are frozen so they make a nice refreshing summertime dessert, although they are good any time of the year.

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