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Vegan Chocolate Cheesecake Bars – Detoxinista

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These Chocolate-Swirled Vegan Cheesecake Bars are such a enjoyable dairy-free dessert! Impressed by my unique vegan cheesecake, they’re made with only a handful of easy substances that you simply most likely have already got in your pantry.

vegan chocolate cheesecake bars on white surface

I really like how spectacular these little cheesecake bars look, however they’re surprisingly simple to assemble. Every layer has only some substances! There’s even a sneaky veggie hidden inside, which provides this cheesecake a extra genuine texture, and some additional vitamins in every chew.

Should you’d prefer to get inventive with the flavour, you’ll want to take a look at my vegan pumpkin cheesecake or strawberry cheesecake bars, for an additional variation.

Elements You’ll Want

vegan cheesecake ingredients labeled in glass bowls on white surface.

What’s in Vegan Cheesecake Bars?

  • Cashews
  • Pecans (for the crust)
  • Maple syrup
  • Zucchini (sure, a veggie!)
  • Lemon juice
  • Coconut oil
  • Vanilla extract
  • Salt
  • Cacao powder (for the chocolate layers)

This recipe will work greatest if your whole substances are at room temperature, since coconut oil will harden when chilled. Should you sometimes retailer your maple syrup or nuts within the fridge, make certain to measure out what you want and let it come to room temperature earlier than getting began.

chocolate swirled cheesecake bars overhead on cutting board

Should you don’t have zucchini readily available, you should use one other mild-flavored veggie (like pumpkin puree), or almost definitely somewhat additional water will work as a swap, to assist all of it mix collectively.

Professional Tip: If you’re delicate to the style of coconut oil, attempt utilizing refined, or expeller pressed, coconut oil. It has zero coconut taste! I take advantage of this in Vegan Cream Cheese and my well-known Vegan Peanut Butter Pie, for a greater taste.

Find out how to Make Vegan Cheesecake Bars

1. Put together the crust. In a meals processor, pulse the pecans and cacao powder collectively till they’re crumbly. Then add within the melted coconut oil, maple syrup, and salt, and course of once more till the combination sticks collectively.

chocolate crust in food processor.

Flippantly spray an 8-inch sq. pan with oil, then press a bit of parchment paper into the underside of the pan. The oil will maintain the parchment paper in place, so it gained’t transfer round as you add within the crust.

Switch the crust to the lined pan, and press it firmly and evenly into the underside. Place the pan within the freezer to agency up as you put together the subsequent layer.

chocolate crust pressed into square pan.

2. Make the cheesecake. To make the subsequent layer, add the cashews, zucchini, lemon juice, coconut oil, maple syrup, and salt right into a blender.

Mix till very clean and creamy, stopping to scrape down the edges of the blender, as wanted. Use a spatula to switch the cheesecake layer to the pan with the frozen crust, since it is going to be comparatively thick.

cheesecake filling blended together in blender pitcher.

Clean the highest with a spatula, and go away it to relaxation on the counter when you put together the final layer. (Don’t put it within the freezer but!)

Soaking Tip: Should you’d prefer to soak the cashews forward of time in water, you are able to do that for probably simpler mixing and digestion. Cowl the cashews with water, and allow them to soak for as much as 2 hours. Drain off the soaking water, and rinse effectively, then add them to the blender with the remainder of the substances. You might not want further water, on this case, for mixing.

cheesecake filling added to chocolate crust.

3. Put together the chocolate topping. In a small bowl, mix the cacao powder, maple syrup, and coconut oil. Every little thing ought to be at room temperature for this to combine effectively.

Use a whisk to stir every little thing collectively shortly, till clean. (It might thicken up because it sits, particularly in case your kitchen is chilly, in order that’s why it’s essential to maneuver quick.)

chocolate topping whisked together in glass bowl.

Spoon the chocolate topping into 4 strains over the cheesecake layer, then run a knife forwards and backwards in a perpendicular course, in order that the chocolate can have a swirled look.

Alternatively, you’ll be able to simply use a toothpick to swirl it round as you go.

For the most effective outcomes, it’s essential that the cheesecake layer and chocolate layer don’t get too chilly. (I took photos of this subsequent to a snowy window, and mine began to agency up from the chilliness.)

knife swirling the chocolate layer.

Place the cheesecake bars within the freezer to set. It sometimes takes about 4 to six hours for the middle to agency up.

Then slice into 16 squares and serve chilled. Since these bars are held collectively by the coconut oil, they are going to soften if you happen to go away them at room temperature for too lengthy.

You possibly can retailer these vegan cheesecake bars in an hermetic container within the freezer for as much as 3 months. For a softer texture, you’ll be able to retailer them within the fridge for as much as 5 days.

cheesecake bar on black plate with forkful removed.

Incessantly Requested Questions

Can I make these with out the cashews? I haven’t examined this recipe with out cashews but, however if you’re prepared to experiment and threat a special end result, I’ve had success utilizing hemp hearts as a swap in different recipes, like Vegan Ranch Dressing. Simply remember that hemp hearts can have a barely totally different taste and mouthfeel. (Seeds are typically extra bitter than nuts.)

Can I make a special crust? Certain! Strive the date-walnut crust in this recipe, or my oat flour pie crust for a nut-free choice. I haven’t tried the oat flour pie crust in an 8-inch sq. pan but, in order that will likely be a little bit of an experiment, if you happen to determine to attempt that. (You may want to scale back the recipe a bit, quantity-wise.)

Do it’s important to soak cashews? In case you have a high-speed blender, you don’t have to soak the cashews for this recipe to work. You possibly can nonetheless, soak them in water for as much as 2 hours, if you’re hoping for higher digestion, or a neater time mixing them in a typical blender. (See suggestions above within the “Find out how to Make” part.)

I hope you’ll take pleasure in these vegan cheesecake bars quickly!

Vegan Chocolate Cheesecake Bars

These dairy-free cheesecake bars are made with easy substances that you simply most likely have already got readily available. They appear as spectacular as they style, and you may love that they’re naturally sweetened and gluten-free.

Key phrase vegan cheesecake bars
Complete Time 4 hours 15 minutes

Chocolate Pecan Crust

  • 1 1/2 cups pecan halves
  • 3 tablespoons cacao powder
  • 2 tablespoons maple syrup
  • 2 tablespoons melted coconut oil
  • 1/8 teaspoon fantastic sea salt

Vegan Cheesecake Filling

  • 1 1/2 cups entire cashews (not salted or roasted)
  • 1 cup zucchini , peeled and diced
  • 1 tablespoon lemon juice
  • 2 tablespoons melted coconut oil
  • 1/4 cup maple syrup , at room temperature
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon fantastic sea salt
  • To arrange the crust, add the pecans and cacao powder in a big meals processor fitted with an “S” blade. Course of briefly, till the pecans are crumbly. Add within the maple syrup, coconut oil, and salt, and course of once more till the combination sticks collectively.

  • Flippantly grease an 8-inch sq. pan with oil, then press a bit of parchment paper into the underside. The oil will maintain the parchment paper in place. Switch the crust into the lined pan, then press it evenly into the underside. Place the pan within the freezer to set when you make the subsequent layer.

  • To make the cheesecake filling, add the cashews, zucchini, lemon juice, coconut oil, maple syrup, vanilla and salt to a blender. Mix till very clean and creamy, stopping to scrape down the edges of the blender as wanted. Should you need assistance mixing this easily, add 1 to 2 tablespoons of water, till it is mixing higher. (Should you soak the cashews first, the additional water might not be wanted in any respect.)

  • Take away the pan from the freezer, and pour the cheesecake filling on high. Clean with a spatula, and put aside on the counter when you put together the ultimate topping. (Don’t freeze once more but.)

  • To arrange the chocolate topping, mix the cacao powder, maple syrup, and melted coconut oil in a small bowl. Whisk effectively till it is evenly blended, then use a spoon to drizzle the chocolate topping over the cheesecake layer in 4 strains. (See pictures on this publish for reference.) Drag a knife by means of the strains, forwards and backwards, making a swirled sample. Transfer shortly, because the chocolate will harden if you’re working in a chilly kitchen, and will likely be tougher to swirl.

  • Place the pan within the freezer till the cheesecake is agency to the contact within the middle, about 4 to six hours. Slice into 16 small bars, then serve chilled. They may soften if you happen to allow them to keep on the counter too lengthy, so you’ll want to preserve these saved in an hermetic container within the freezer for the most effective texture. They need to preserve effectively for as much as 3 months.

Diet info is for 1 of 16 bars. That is routinely calculated, and is simply an estimate, not a assure. For a lower-calorie dessert, you’ll be able to slice this into smaller items, too.

Energy: 209kcal | Carbohydrates: 13g | Protein: 3g | Fats: 17g | Saturated Fats: 6g | Polyunsaturated Fats: 3g | Monounsaturated Fats: 7g | Sodium: 58mg | Potassium: 186mg | Fiber: 2g | Sugar: 7g | Vitamin A: 21IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg

Should you attempt these vegan chocolate cheesecake bars, please go away a remark and star score under letting me understand how you want them!

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