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Raw Vegan Cranberry Cheesecake Bars Recipe – light, clean and nutritious winter dessert. Vegan and gluten free, very easy to make and perfect for the holidays.
Raw Vegan Cranberry Cheesecake Bars Recipe – sweet and crunchy crust with a tangy smooth layer of raw cranberry cheesecake. Made in a blender and then frozen to set.
You can make these Vegan Cranberry Cheesecake Bars in advance and store in the fridge in an air-tight container for up to a month. I like to also wrap these in plastic wrap, before I place them in a container to prevent freeze burn.
These Vegan Cranberry Cheesecake Bars are naturally gluten and refined sugar free, loaded with fiber and vitamins.
For the crust I used dates, almonds and cocoa powder. For the filling, I used soaked cashews, refined coconut oil (I like it because it lacks the coconut flavor, which I find a little overpowering in some raw desserts, like this one for example, where the star should really be the cranberries), lime juice, lime zest (orange or lemon zest could be used), agave nectar and fresh cranberries.
Frozen cranberries could be used instead, if you have any. You can also freeze cranberries yourself, just check out this post where I explain how.
I made these Raw Vegan Cranberry Cheesecake Bars in a square 8×8-inch dish and cut it into 16 squares. These bars are tiny and perfect for a quick snack or to add to your holiday dessert platter.
Interested in more raw vegan desserts? You can check these Raw Vegan Matcha Cheesecake Bars, Raw Blood Orange Cheesecake Bars or Raw Orange Creamsicle Cheesecake Cups.
Raw Vegan Cranberry Cheesecake Bars Recipe
Ingredients
For the crust:
- 1 1/4 cups raw almonds
- 1 cup pitted Medjol Dates
- 1 tsp raw cocoa powder
- 1/8 tsp salt
For the filling:
- 1 1/2 cups raw cashews, soaked in cold water for at least 6 hours or overinght
- 1/3 cup agave nectar
- 1/4 tsp salt
- 1/2 cup refined coconut oil
- 1 tsp vanilla extract
- 2/3 cups raw cranberries
- 2 tbsp lime juice
- 2 tbsp lemon juice
- 1/4 cup water
- 1 tsp citrus zest, can use lime, orange or lemon
Instructions
For the crust:
- Place almonds in a food processor and pulse 4-5 times until finely ground.
- Add the dates, salt and cocoa powder and pulse 3-4 times, until combined
- Line a square baking dish with parchment paper. Press the mixture onto the bottom of the dish. Freeze until you are making the filling.
For the filling:
- Drain and rinse cashews and place in a blender. Add the rest of the ingredients. Blend until smooth.
- Taste the filling, add more sweetener or citrus juice (no more than another 2 tbsp) to adjust the taste.
- Take out the baking dish from the freezer and pour the filling on top. Freeze for at least 2 hours.
- Take out of the freezer, remove from the dish and cut into 16 squares. Serve immediately or freeze in an air-tight container for up to a month.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
YUM! I love the color of these bars – they look so pretty and delicious 🙂
These are absolutely gorgeous, Mira! I love the sound of these and such a great idea to make them in a blender! These would be perfect to serve for the holidays. Pinned!
These look amazing, Mira! My daughter and I do a appetizer/bite New Years eve night and these would be perfect for one of the desserts! Happy New Year!
These look perfect!
I just made these in advance for Thanksgiving. They are AMAZING! I made them in mini muffin tins with parchment paper strips underneath to pull them out. I followed the recipe exactly except I had leftover fresh cranberries so I chopped them up and pressed them into the top along with some extra lime zest. Gave them a very festive and beautiful look. The perfect size treat, I am very excited about bringing them to our Vegan Thanksgiving party and it feels good to have them finished in advance and safely stored in the freezer where hopefully I won’t eat too many of them ahead of time!
The ones you made sound amazing! Glad the recipe worked for you Erin! Have a nice holiday!
Hi Mira! I made these for a Friendsgiving last night and they were a hit! Everybody loved them! Thank you for the awesome recipe!
So happy to hear you liked them 🙂
These cranberry cheesecake bars were amazing!! I want to make them again but cranberries are out of season right now is there an alternative fruit I can use? Thank you!!!
So yummy!!! Made these to test out to bring to thanksgiving, nobody else is a raw vegan but me and I want to bring something everyone would have no idea is completely raw and these are soooo good. Halved the recipe to try but will definitely be making all of them to bring. I put them in cupcake molds since that’s all I had and my only issue was the crust crumbling but i think that’s because i didn’t press it in as hard but besides that wow 10/10 and also so easy to make!