October 26, 2020 2 min read

RECIPE BY ARISHA FROM @wakeupandkale

These cheesecake bars are made from wholesome, raw ingredients and are completely vegan, gluten free and dairy free! Store them in the freezer for a perfect anytime treat!

PREP TIME - 25 mins
TOTAL TIME -  25 mins
SERVINGS - 12 bars



  • 1 c raw cashews (soaked overnight or in hot water for 2 hours)
  • 1 tbsp melted coconut oil
  • 3 tbsp maple syrup
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1/2 tsp sea salt
  • 1/2 c full fat coconut milk Cookie Dough
  • 1/2 c creamy almond butter
  • 1/4 c maple syrup
  • 1 tsp vanilla extract
  • 1 tbsp coconut sugar
  • 1 1/4 c almond flour
  • Pinch salt
  • 1/2 c vegan chocolate chips Chocolate Drizzle
  • 1/3 c vegan chocolate chips
  • 1 tbsp coconut oil


  1. Line an 8x8 pan with parchment paper. Set aside.
  2. Cheesecake: add the drained cashews to a high speed blender or food processor along with other ingredients. Blend on high until smooth and creamy, scraping down the sides as needed. Place in the freezer to chill while you prepare the cookie dough.
  3. Cookie dough: in a large bowl, combine the almond butter, maple syrup, vanilla extract and coconut sugar. Add in the almond flour and salt, and stir until just combined. Gently fold in the chocolate chips. 
  4. Press the cookie dough across your prepared pan in an even layer. Then pour the cheesecake mixture on top of the cookie dough layer and set back in the freezer.
  5. Chocolate drizzle: in a microwave safe dish, heat 1tbsp of coconut oil and 1/3c vegan chocolate chips at 20 second increments until fully melted. Drizzle over top of the cheesecake. 
  6. Place the entire pan in the freezer to set for one hour and then cut into bars. Store in the freezer and remove 15 minutes before devouring!

Arisha is a plant-based enthusiast and athlete from Vancouver, Canada with a passion for promoting a healthy yet balanced lifestyle. 

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