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I’m not gonna lie—cherry cheesecake bars were one of those indulgences I thought I had to give up when I started eating gluten-free and vegan.
But nope! After experimenting with fresh ingredients and a bit of patience, I created these dreamy bars that taste like a hug in dessert form.
They’re creamy, tangy, sweet, and loaded with the rich flavor of cherries. Plus, they’re secretly packed with nutrition, so you’ll feel great after digging in!
Tips & Variations
- Nut-free option: Swap the almond flour for oat flour and use sunflower seeds instead of cashews for the cheesecake layer.
- Fruit swaps: Not feeling cherries? Try blueberries, raspberries, or even diced peaches!
- Extra creamy: Add an extra tablespoon of coconut cream for a richer texture.
- Serving suggestion: Drizzle with melted dark chocolate for an extra decadent treat.
Feel Good Vegan Cherry Cheesecake Bars
- Total Time: 40 minutes
- Yield: 9–12 bars 1x
- Diet: Gluten Free
Description
These creamy, gluten-free vegan cherry cheesecake bars are the perfect blend of tangy and sweet, made with fresh cherries and a crunchy oat-almond crust.
Ingredients
Scale
Crust
- 1 ½ cups gluten-free rolled oats
- 1 cup almond flour
- 3 tbsp coconut sugar
- ¼ tsp sea salt
- 5 tbsp melted coconut oil
- 2 tbsp maple syrup
Cheesecake Layer
- 1 ½ cups soaked raw cashews (soak for at least 4 hours or overnight)
- ½ cup coconut cream (the thick part from a chilled can of coconut milk)
- ⅓ cup maple syrup
- ¼ cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp pure vanilla extract
Cherry Topping
- 2 cups fresh or frozen pitted cherries
- 3 tbsp maple syrup
- 1 tbsp cornstarch (or arrowroot powder) mixed with 2 tbsp water
Instructions
- Prep the Crust
Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper. In a mixing bowl, combine the oats, almond flour, coconut sugar, and salt. Add the melted coconut oil and maple syrup, stirring until the mixture clumps together. Press this evenly into the bottom of the prepared pan and bake for 10–12 minutes or until golden. Let it cool completely. - Make the Cheesecake Layer
Drain the soaked cashews and blend them in a high-speed blender along with the coconut cream, maple syrup, lemon juice, lemon zest, and vanilla extract. Blend until super smooth—this could take 1–2 minutes depending on your blender. Pour the mixture over the cooled crust, spreading it evenly. Pop it in the freezer for about 1 hour to set. - Prepare the Cherry Topping
In a small saucepan over medium heat, combine the cherries and maple syrup. Cook until the cherries start to break down and release their juices (about 5–7 minutes). Stir in the cornstarch slurry and cook for another minute until the mixture thickens. Let it cool slightly before pouring over the chilled cheesecake layer. - Chill and Serve
Once the cherry topping is on, return the bars to the freezer for another 2 hours or until fully set. When ready to serve, let them sit at room temperature for 10–15 minutes before slicing into bars.
Notes
Can be stored in the freezer for up to 2 weeks. Let sit at room temperature for 10 minutes before serving for the best texture.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: No-bake (except crust)
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 10g
- Sodium: 40mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
