Vegan Chocolate Cheesecake Bars

Course: Dessert

Cuisine: American

Keyword: vegan cheesecake bars

Prep Time: 15

Cook Time: 0

Freeze time:: 4

Total Time: 4 15

Servings:

Calories: 209kcal

Author: Megan Gilmore

These dairy-free cheesecake bars are made with simple ingredients that you probably already have on hand. They look as impressive as they taste, and you'll love that they are naturally sweetened and gluten-free.

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Equipment

Ingredients

Chocolate Pecan Crust

1 1/2 cups pecan halves
3 tablespoons cacao powder
2 tablespoons maple syrup
2 tablespoons melted coconut oil
1/8 teaspoon fine sea salt

Vegan Cheesecake Filling

1 1/2 cups whole cashews (not salted or roasted)
1 cup zucchini , peeled and diced
1 tablespoon lemon juice
2 tablespoons melted coconut oil
1/4 cup maple syrup , at room temperature
1/2 teaspoon vanilla extract
1/4 teaspoon fine sea salt

Chocolate Topping

2 tablespoons cacao powder
2 tablespoons maple syrup , at room temperature
2 tablespoons melted coconut oil

Instructions

To prepare the crust, add the pecans and cacao powder in a large food processor fitted with an "S" blade. Process briefly, until the pecans are crumbly. Add in the maple syrup, coconut oil, and salt, and process again until the mixture sticks together.
Lightly grease an 8-inch square pan with oil, then press a piece of parchment paper into the bottom. The oil will hold the parchment paper in place. Transfer the crust into the lined pan, then press it evenly into the bottom. Place the pan in the freezer to set while you make the next layer.
To make the cheesecake filling, add the cashews, zucchini, lemon juice, coconut oil, maple syrup, vanilla and salt to a blender. Blend until very smooth and creamy, stopping to scrape down the sides of the blender as needed. If you need help blending this smoothly, add 1 to 2 tablespoons of water, until it's blending better. (If you soak the cashews first, the extra water may not be needed at all.)
Remove the pan from the freezer, and pour the cheesecake filling on top. Smooth with a spatula, and set aside on the counter while you prepare the final topping. (Do not freeze again yet.)
To prepare the chocolate topping, combine the cacao powder, maple syrup, and melted coconut oil in a small bowl. Whisk well until it's evenly mixed, then use a spoon to drizzle the chocolate topping over the cheesecake layer in 4 lines. (See photos in this post for reference.) Drag a knife through the lines, back and forth, creating a swirled pattern. Move quickly, as the chocolate will harden if you are working in a cold kitchen, and will be more difficult to swirl.
Place the pan in the freezer until the cheesecake is firm to the touch in the center, about 4 to 6 hours. Slice into 16 small bars, then serve chilled. They will melt if you let them stay on the counter too long, so be sure to keep these stored in an airtight container in the freezer for the best texture. They should keep well for up to 3 months.

Notes

Nutrition information is for 1 of 16 bars. This is automatically calculated, and is just an estimate, not a guarantee. For a lower-calorie dessert, you can slice this into smaller pieces, too.

Nutrition