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Raw Blood Orange Cheesecake Bars {Vegan And Gluten Free} – these cheesecake squares and a must try!
Inspired by my Blood Orange Cheesecake Bars recipe, these are packed with nutritious ingredients, naturally sweetened, dairy and gluten free.
Blood orange cheesecake
You know I’m a huge fan of cheesecake and I can tell you, these taste a lot better than some cheesecakes that I’ve tried!
I’ve been into low carb, raw, vegan desserts lately.
I really wanted to reduce the amount of refined sugar in my recipes, right after I had my son, but this did not happen!
I just couldn’t consume excessive amounts of nuts back then…
I was craving all sorts of sweets (and other foods), so my plan to share healthier desserts and savory dishes did not go through.
I had planned to share this recipe with you a while back.
As I said, it is inspired by one of my most popular recipes on the blog – these Blood Orange Cheesecake Squares.
I really wanted to come up with a healthier version. The taste is a lot different, but I love the raw ones just as much as I do the regular cheesecake bars.
I was hesitant to post some no bake, raw desserts, but in the last few months, I got quite a few requests for “no-bake” treats.
The truth is that raw (the so called guilt-free desserts) aren’t necessarily low in calories.
The good thing is that they are quick and easy to prepare and you really don’t need fancy ingredients. Really?
When people hear “raw”, they think that they’ll need to spend a fortune of ingredients, that’ll never use, but this is not true!
Some recipes require “exotic” ingredients, but not the ones I’m going to share with you. These Raw Blood Orange Cheesecake Bars are very easy to make.
The lack of refined sugar, dairy and eggs, makes these Raw Blood Orange Cheesecake Bars allergy friendly, which is pretty cool!
I wanted these to look as close as possible to the original (not raw) recipe, so I used vegan gelatin. I used Agar powder (you can get it on Amazon).
But I think that using it is optional.
Agar is usually substituted for gelatin, using the same amount. For acidic ingredients like oranges, you do need to use extra from the product.
If you are planning to keep the dessert frozen at all times, you actually might not need to use Agar (also called Agar Agar).
It does help to jellify the top layer, but you then have to freeze it, because the dessert needs to be kept frozen.
So if you’d like, just skip the addition of Agar (which is dissolved in 1/4 cup water). If you decide to not use it, keep in mind that the top layer will melt very quickly, once out of the freezer and will stay on top more like a sauce, than a jelly layer.
Hope you get to try these Raw Blood Orange Cheesecake Bars {Vegan And Gluten Free}.
RAW BLOOD ORANGE CHEESECAKE BARS {VEGAN AND GLUTEN FREE}
Ingredients
FOR THE CRUST:
- 1 cup raw walnuts
- 1 cup dried prunes
- 1 tbsp cocoa powder
- 1 tbsp maple syrup
FOR THE CHEESECAKE BATTER:
- 1 1/2 cups raw cashews, , soaked for 6 hours
- 1/2 cup blood orange juice
- 1 1/2 tbsp blood orange zest
- 1/2 cup maple syrup
- 1/2 cup coconut oil, , melted
- 1/8 tsp salt
- 1 tbsp lemon juice
FOR THE BLOOD ORANGE LAYER:
- 3/4 cup blood orange juice
- 1/4 cup maple syrup
- 1/4 cup water, (optional)
- 1 tbsp agar powder, (optional)
Instructions
- Process prunes until small pieces are formed.Process nuts until fine meal forms. Add prunes, cocoa powder, maple syrup and process again, until crumby loose dough forms.
- Line a 8×8 inch square dish with parchment paper. Transfer the prune-nut mixture and pack it evenly to the bottom of the dish. Refrigerate, until you are ready to pour the cheesecake better on top.
- In a blender, combine soaked, rinsed and drained cashew, blood orange juice, maple syrup, blood orange zest, coconut oil, salt and lemon juice. Blend until smooth and creamy.
- Pour cheesecake batter over the crust and freeze for 2 hours.
- Prepare the top blood orange layer – in a bowl combine blood orange juice, 1/4 cup of water and maple syrup.
- In a separate bowl combine agar powder and 1/4 cup water. Let it stand for 10 minutes, until it blooms. Then liquify in the microwave or over a double boiler.
- Combine agar/water mixture with blood orange mixture. Pour over the frozen cheesecake and refrigerate for 30 minutes, then freeze for at least 2 hours.
- When ready to serve, cut into 9 squares. Keep frozen.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
You May Also Like:
Blood Orange Cheesecake Squares
Blood Orange And Raspberry Mojito
I love cheesecake too, and you’re right, some definitely tastes better than others! I don’t think I’ve had a raw version before, so I’m eager to try this! Looks just GORGEOUS, Mira! I love the blood orange flavor!
Oh wow, these Raw Blood Orange Cheesecake Bars are gorgeous, Mira! I loooove that they are naturally sweetened! I have yet to try raw cheesecake, and this looks lile the perfect recipe to start with because I KNOW this has to taste just amazing! Pinned! Cheers, girlfriend! I hope you have a wonderful Valentine’s day!
These are SO beautiful, just like your first version! I love that they’re raw and refined sugar free!
I am kind of crying inside. Because I have never had cheesecake before and this looks absolutely phenomenal!
this looks so good Mira! love that it’s vegan – need to try!!
Oh these look amazing. Thanks for sharing at the Inspiration Spotlight party @DearCreatives Pinned & shared.
The base for this cheesecake is so delicious! Love the dessert!
Hello I made this cheesecake and it came out very different than your picture description. It was still delicious but different. Also the agar topping didn’t work at all – I tried twice. It never bloomed.
Hi Sarah,
Could you include a photo so I can see how it turned.
I never have issues with Agar Agar, but have heard of other people trying to use it and it not blooming. So I guess it is the quality of the Agar, since you can see my topping is set.