Vegan Chocolate Covered No-Bake Caramel Cheesecake Bars

Vegan Chocolate Covered No-Bake Caramel Cheesecake Bars


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If you are looking for a delightful version of cheesecake that is vegan, you are in luck. This recipe calls for you to put soaked cashews into a blender, along with the rest of the non-dairy ingredients for a truly amazing dessert treat. This is about as easy as it gets for a vegan dessert, so it is a definite must for you to try. The caramel adds the perfect subtly sweet touch to this treat. Serve it during the holidays, at a dinner party, or at any other time you want to do something special.

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Time needed

45 min preparation

Serving Size / Yield

18-24 servings


  • Blanched almond flour (one cup)
  • Salt (1/4 teaspoon)
  • Dates, pitted (1/2 cup)
  • Raw cashews (about 2 cups)
  • Coconut oil (1/2 cup)
  • Raw honey (1/2 cup)
  • Vanilla extract (1 teaspoon)
  • Dates (about 20)
  • Filtered water (3 tablespoons)
  • Canned coconut milk, full fat (5 tablespoons)
  • Vanilla extract (1 teaspoon)
  • Pinch of salt (add an extra for the top)
  • dark chocolate ganache (1 bar dark chocolate melted with 1/2 C. coconut milk or cream)

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Blend the soaked nuts and other crust ingredients into food processor until smooth. Press this into an 8x8 baking pan. Put it in freezer, and add the cheesecake ingredients into food processor. When this is smooth, put it over the crust. Freeze again, and place caramel ingredients in the blender, blending until smooth. Spread it over the rest, and freeze for 30 minutes. After each bar has cooled, dip in the chocolate ganache and freeze until serving. 

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