Raspberry Cheesecake Bars

A No-Bake recipe for low-sugar vegan Raspberry Cheesecake.


  • 10 graham cracker sheets, or similar crackers in equal weight (155 g)
  • 1 tbsp coconut oil, softened (15 g)
  • 2 tbsp water
  • 1 cup raw cashews, covered in water and soaked overnight (120 g)
  • 1 tbsp coconut oil, softened (15 g)
  • 1/4 cup maple syrup (84 g)
  • 2 tbsp unsweetened almond milk (30 g)
  • 2 tsp lemon juice
  • 1 tsp vanilla extract
  • 2 cups raspberries, fresh or frozen (280 g)
  • 1 tbsp chia seeds (12 g)


  1. From the night before, cover cashews in water and soak overnight.
  2. Next day, start by lining an 8×8 square dish with parchment.In a food processor, add graham crackers, oil, water and blend until a sticky meal is formed. Press into the prepared pan. Freeze.
  3. Wipe your food processor and add drained cashews. Blend, taking breaks occasionally to wipe down the sides, until the mixture is smooth and resembles ricotta.
  4. Add coconut oil, almond milk, maple syrup, lemon juice, vanilla extract and blend until smooth. Pour into the frozen graham cracker crust. Freeze until solid.
  5. Wipe your food processor and blend raspberries. Add chia seeds and let thicken for 10-20 minutes. Pour into frozen cheesecake and refreeze until solid.
  6. When ready to serve, remove from the freezer, let thaw a little bit and slice. Any leftovers should stay frozen or refrigerated. Enjoy cold!


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Guest Blogger Elif Yamangil

Hi I’m Elif! I’m a Harvard PhD in computer science and a Google software engineer by day, food blogger by night. See all recipes by Elif

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