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Servings: 16

Raw Vegan Cranberry Cheesecake Bars Recipe

Prep Time:
6 hrs 20 mins
Total Time:
6 hrs 20 mins
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
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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


For the crust:

  1. Place almonds in a food processor and pulse 4-5 times until finely ground.

  2. Add the dates, salt and cocoa powder and pulse 3-4 times, until combined

  3. 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:

  1. Drain and rinse cashews and place in a blender. Add the rest of the ingredients. Blend until smooth.

  2. Taste the filling, add more sweetener or citrus juice (no more than another 2 tbsp) to adjust the taste.

  3. Take out the baking dish from the freezer and pour the filling on top. Freeze for at least 2 hours.

  4. 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.

Course: Dessert
Cuisine: American

Nutrition Information

Calories: 233, Fat: 17g, Saturated Fat: 7g, Sodium: 56mg, Potassium: 222mg, Carbohydrates: 17g, Fiber: 2g, Sugar: 10g, Protein: 4g, Vitamin C: 1.9%, Calcium: 38%, Iron: 1.3%