Vegan Raspberry Cheesecake Bars

Vegan gluten free raspberry cheesecake bars with chocolate base. Prep in under 20 minutes, and leave to set.

Nutritional Information

Each cheesecake bar contains 247 calories, 2g of fibre and 2g of protein.

Ingredient Choices and Substitutions

I used the Nush almond milk cream cheese alternative. Other brands will work, but there will be slight taste/ texture differences. For my base, I used the Schar digestives, which are the least soft gluten free digestives I’ve found. You can use an alternative, but the base could be slightly less firm. You can use a gluten free chocolate biscuit instead of the digestive/ cocoa base if you have a favourite biscuit you’d like to use.

How to store and keep

Once the cheesecake has fully set, cover the bars and keep them refrigerated for up to seven days. You can freeze the bars for up to one month. Defrost prior to serving if you opt to freeze.

Vegan Raspberry Cheesecake Bars

Small raspberry cheesecake bars made with fresh raspberries, indulgent white chocolate cream cheese topping with a rich chocolatey base.

This recipe is gluten free, dairy free and vegan friendly. It can be soy free depending on your choice of dairy alternatives. The recipe as I made it does contain nuts, but it can be nut free if you opt for different non-dairy cream cheese.

Vegan Raspberry Cheesecake Bars

Small raspberry cheesecake bars made with fresh raspberries, indulgent white chocolate cream cheese topping with a rich chocolatey base.

Course Dessert
Cuisine American

Prep Time 30 minutes
Plus Setting Time 5 hours
Total Time 5 hours 30 minutes

Servings 12
Calories 247 kcal

Ingredients

Base

• 200 g GF digestives
• 2 tbsp cocoa powder
• 100 g vegan butter

Filling

• 1 cup fresh raspberries
• 100 g vegan white chocolate chips
• 150 g vegan cream cheese
• 125 g icing sugar
• 1 tbsp corn flour

Instructions

1. Take an 8” cake tin. I opted for a square to make these bars.
2. Place the biscuits into a food processor/blender and blend until crumbly, but not too fine. Add the cocoa powder and pulse to combine.
3. Melt the dairy-free butter/margarine in a small saucepan over the hob.
4. In a bowl, add in the crushed biscuits and pour over the melted butter and mix until like wet sand. You want it to hold its shape.
5. Press the mixture into the cake tin, making sure to compact it in using a spoon or clean hands. The more compact it is, the less likely it will crumble.
6. Place into the freezer whilst you make the filling.

Filling

1. Either blend the raspberries or add them to a food processor on the puree setting (if yours has one). Set aside.
2. Add the vegan cream cheese and icing sugar to a large mixing bowl and use a hand mixer to mix until thick. Set aside.
3. Place the white chocolate into a heat proof bowl over a pan of boiling water to melt the chocolate. Stir occasionally and make sure you don’t let the chocolate burn.
4. Add the pureed raspberries and white chocolate to the mixing bowl and mix again until it starts to thicken again. Finally, add the corn flour and mix again.
5. Pour the cheesecake filling over the base and level out with a knife/ spatula/ spoon.
6. Place the cheesecake in the fridge to set. Allow the cheesecake to set fully before removing from the cake tin. This will take around 4-6 hours (I leave mine to set overnight).

Serve and enjoy!