This recipe for Vegan Cheesecake Bars is about to become your new favorite dessert! Not only are these bars entirely plant-based, but they have a silky smooth texture and flavor that will rival any traditional cheesecake.

These cheesecake bars feature a nutty crunchy crust and velvety smooth filling. They are warmly spiced but refreshing!

Vegan cheesecake bars.

Why You’ll Love This Recipe

  • These vegan cheesecake bars take only 15 minutes to prepare.
  • They are no bake.
  • No need to turn on the oven!
  • The filling is unbelievably smooth and decadent, thanks to the magic of cashews.
  • This recipe is incredibly versatile.
  • Customize it with your favorite fruits, spices, and flavorings.
  • These cheesecake bars are loaded with vitamins and nutrients.
  • This recipe is Paleo, grain free, gluten free, dairy free, egg free, vegan, and refined sugar free.
  • Check out this Vegan Blueberry Cheesecake for another healthy dessert recipe!

Ingredients & Substitutes

These are the main ingredients and substitutions for homemade vegan cheesecake bars. Scroll down to the recipe card for the full ingredients list and instructions.

For the crust, use walnuts. They add nutrients and a delicious crunch.

Shredded coconut adds a slight sweetness and pairs well with the carrot flavor.

A little almond flour adds substance. If you are using gluten free flour, use 4 tablespoons.

Pitted dates help bind the crust ingredients together.

Cinnamon and ginger add a delicious warmth.

Grate the carrot. This adds a delicious flavor and healthy nutrients.

For the filling, use cashews. You can use raw or roasted cashews. I recommend using plain unsalted cashews for the best flavor.

A little lemon juice adds a delicious tart flavor.

Dairy free milk adds creaminess. Almond milk, cashew milk, oat milk, and coconut milk all work well.

Lastly, pure maple syrup adds the sweetness.

Ingredients for vegan cheesecake bars.

Taste & Texture

The magic of the Vegan Cheesecake Bars lies in their taste and texture.

Imagine biting into a creamy, silky, and slightly tangy layer of cheesecake that sits on a crunchy, nutty base.

The balance of textures enhances the flavor profile, making each bite simply delicious.

How to Make

Step 1

First, line an 8 inch square pan with parchment paper.

Step 2

In a food processor, add all of the crust ingredients.  Process until a sticky crumbly mixture forms.

Step 3

Press this mixture down into the prepared pan.

Carrot layer in pan.

Step 4

Then, add all of the filling ingredients to a blender.  Blend for 30 to 45 seconds, or until completely creamy.

Step 5

Pour this mixture on top of the crust.

Creamy beige mixture.

Step 6

Freeze for 2 to 3 hours, until the bars are set.

Step 7

Finally, remove from the freezer.  Slice into bars and enjoy! Sprinkle some coconut on top if desired.

Coconut cheesecake bars.

Expert Tips for Success

Follow these tips and tricks to make the best vegan cheesecake bars.

Process the crust ingredients until crumbly and sticky. The mixture should stick together when pressed between your fingers.

Use a high powered blender. Blend until the cheesecake mixture is super smooth and creamy.

Resist the urge to dig in right away! Allow the bars to set completely in the freezer for at least a few hours to achieve the best texture.

Get creative with toppings! Fresh fruit, chocolate ganache, or a sprinkle of chopped nuts all make fantastic additions.

Bite of vegan cheesecake bar.

Flavor Variations & Add-Ins

Consider these flavor variations for your vegan cheesecake bars.

Swirl in your favorite jam or fresh berries for a burst of fruity flavor.

Add cocoa powder to the filling for a decadent vegan chocolate cheesecake.

A hint of cinnamon, nutmeg, or pumpkin spice to the cheesecake layer can add a warm and inviting touch.

Mango, pineapple, or passion fruit make for a refreshing and tropical twist.

Fold in some peanut butter or chopped peanuts for a delightful peanut butter cheesecake bar.

How to Serve & Store

These Vegan Cheesecake Bars can be served chilled or frozen.

Cut them into squares and enjoy them on their own or with a dollop of vegan whipped cream.

Store leftover bars in an airtight container in the freezer for up to 2 months.

Frequently Asked Questions (FAQs)

Can I use a different nut instead of cashews?

No. Cashews blend nicely into a smooth texture.

What if my bars aren’t setting?

Make sure you’ve chilled the bars for long enough. The filling needs time to firm up.

Are these cheesecake bars gluten free?

Yes, as long as you follow this recipe as written, your cheesecake bars will be gluten free.

Close up of vegan cheesecake bars.

Equipment Needed

Pre-Cut Parchment Paper Sheets: These parchment paper sheets are great for baking these lemon brownies.

Pyrex 3 Glass Mixing Bowls: I always use these mixing bowls for baking.

Check out all of my kitchen favorites!

You May Also Enjoy

If you make these vegan cheesecake bars, I would really appreciate a review! You can find me on InstagramFacebook, and Pinterest. Join my exclusive Facebook Group for a behind the scenes look. I would love for you to follow along!  For more ideas, check out these Dessert Recipes.

Vegan cheesecake bars.

Get the Recipe: Vegan Cheesecake Bars

These Vegan Cheesecake Bars are incredibly rich and decadent! Their silky, creamy texture combined with a crunchy nutty base offers a unique taste. Enjoy these easy-to-make, guilt-free treats anytime. They are no bake!
5 from 1 vote





  • First, line an 8 inch square pan with parchment paper.
  • In a food processor, add all of the crust ingredients. Process until a sticky crumbly mixture forms.
  • Press this mixture down into the prepared pan.
  • Then, add all of the filling ingredients to a blender. Blend for 30 to 45 seconds, or until completely creamy.
  • Pour this mixture on top of the crust.
  • Freeze for 2 to 3 hours, until the bars are set.
  • Finally, remove from the freezer. Slice into bars and enjoy! If desired, sprinkle a little coconut on top.


  • The bottom layer should stick together when pressed between two fingers.
  • Continue blending the cheesecake layer until completely smooth and creamy.
  • Use a high powered blender like a Vitamix.
  • Allow the cheesecake layer to fully set before slicing.
  • Store in the freezer for up to 6 months.
Calories: 376kcal, Carbohydrates: 35g, Protein: 9g, Fat: 25g, Saturated Fat: 5g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 8g, Sodium: 29mg, Potassium: 427mg, Fiber: 4g, Sugar: 23g, Vitamin A: 57IU, Vitamin C: 2mg, Calcium: 70mg, Iron: 3mg

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