Vegan Cranberry Cheesecake Bars

No Bake Vegan Cranberry Cheesecake Bars



1/2 Cup of Walnuts

1/4 Cup of Hazelnuts

1/4 Cup of Almond Meal

1 Tbsp of Coconut Sugar

2 Tbsp of Coconut Oil

4 Large Pitted Medjool Dates

1 Tsp of Cinnamon

Pinch of Fine Grey Sea Salt

‘Cheesecake’ Filling

2 Cups of Raw Cashews (Soaked in Water Overnight)

1/2 Cup of Full Fat Coconut Milk

1/4 Cup of Melted (But not hot) Coconut Oil

1/3 Cup of Pure Organic Maple Syrup

2 Tbsp of Lemon Juice

1 Tbsp of Vanilla Extract

Cranberry Topping

1 1/2 Cup of Cranberries (Fresh or Frozen)

1/4 Cup of Pure Organic Maple Syrup

1/3 Water

1/3 Cup of Orange Juice

1/2 Tsp of Cinnamon

1/4 Tsp of All Spice


  1. Add raw cashews to a bowl and cover with water, allow to soak overnight
  2. In a small to medium sized pot add ingredients for cranberry sauce and simmer on low until cranberries are broken down and sauce has formed a thickness, roughly 10-15 mins. You can transfer and blend to achieve a smooth consistency, but I left mine as is so there were still a bit of cranberries throughout. Set aside and allow to cool
  3. Add, walnuts, hazelnuts, almond meal, pitted dates, coconut sugar, cinnamon and salt to blender or food processor and blend until dough is form, but don’t over process! You still want some larger walnut and hazelnut pieces
  4. In a 9×5 Loaf pan, line with parchment paper or grease well with coconut oil for easy removal
  5. Add dough mixture to pan and press evenly with spatula to form crust
  6. Drain cashews and add to food processor or blender, add coconut milk, coconut oil, maple syrup, lemon juice and vanilla extract and blend until smooth and creamy, approx 2 minutes. You will probably have to stop to scrape down the sides and continue to blend enough minute
  7. Using a spatula, transfer filling from blender and distribute evenly over crust in the pan
  8. Using a spoon dollop cranberry topping over the filling, using a toothpick to create swirls on the top
  9. Transfer pan to freezer making sure it’s sitting level and allow to sit for 4 hours or until completely firm
  10. Allow to thaw for approx 15 minutes before attempting to serve, use a sharp knife and make sure to cut fully into the crust
  11. Serve immediately


This recipe makes 5 large bars or 10 medium sized squares

Store in freezer in an air tight container