Raw Vegan Raspberry Cheesecake Bars – Low-Calorie Recipe for a Refreshing Summer Dessert!

by Stephanie Yankova PUBLISHED Jul 19, 2023

What better way to beat the summer heat than with a cold, fruity, AND healthy dessert? I must admit, there’s a special place in my heart for cheesecake. However, I’m always faced with two major cons – it’s a dairy and sugar bomb in pretty packaging! Lucky for me (and you) I’ve found my match made in Heaven recipe! Here’s how to make the most delicious low-calorie no-bake raspberry cheesecake bars!

Low-Calorie Vegan Raspberry Cheesecake Bars Recipe

no bake raw vegan raspberry cheesecake bars recipe square slices low calorie

The recipe for vegan cheesecake is well-known to anyone who enjoys making and eating this dessert. It’s usually prepared with cashews and coconut cream. These two ingredients really help elevate the taste! However, they are packed with calories. Well, THESE raspberry cheesecake bars are only 120kcal! Get your food processor ready and let’s learn how to make them!

Ingredients:

10 sheets of square whole-grain crackers
15 ml melted coconut oil
15 ml water
120 g overnight soaked cashews
85 ml maple syrup
30 ml unsweetened almond milk
1/2 tbsp lemon juice
1 teaspoon vanilla extract
280 grams of raspberries
12 grams of chia seeds

Instructions:

Soak the cashews in a bowl of water overnight.
The day after start by lining a square dish with baking paper.
Take the food processor and mix together the whole-grain crackers, coconut oil, and water.
Once they’re well mixed together, press the concoction onto the tray.
Then freeze.
Blend in the food processor the drained cashew.
Slowly add the coconut oil, almond milk, lemon juice, vanilla extract, and maple syrup to the cashew mixture.
Blend until you get a smooth paste.
Spread on top of the frozen crackers mix and put it back in the freezer.
In the meantime, blend the raspberries and the chia seeds in the food processor.
Pour on top of the frozen cheesecake paste and put it back in the freezer until it gets solid.