No-Bake Vegan Cheesecake Bars – Creamy, Nut-Free, Tofu-Free

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Let’s talk cheesecake – that rich, creamy, melt-in-your-mouth goodness that feels like a warm hug in dessert form. But if you’re vegan (or just avoiding dairy), it’s usually a game of blending cashews or sneaking in tofu. Well, not today! This recipe is all about No-Bake Vegan Cheesecake Bars that are nut-free, tofu-free, and ridiculously easy to whip up with just a few ingredients.

They’re light, creamy, and sit perfectly between decadent and refreshing. Plus, with no fancy ingredients, you can make these bars with what’s probably already in your pantry.

Grab your blender – dessert’s about to get dangerously simple.

No-Bake Vegan Cheesecake Bars Recipe

Ingredients:

Crust:

• 1 cup oats (or oat flour)
• 3 tbsp coconut oil (melted)
• 3 tbsp maple syrup
• Pinch of salt

Filling:

• 1 can full-fat coconut milk (chilled overnight)
• ½ cup coconut yogurt (unsweetened)
• ¼ cup maple syrup
• 1 tbsp lemon juice
• 1 tsp vanilla extract

Optional Toppings:

• Fresh berries, melted chocolate, or fruit compote

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Instructions:

Step 1: Make the Crust

1. In a food processor, pulse oats into a fine flour (if not using pre-made oat flour).
2. Add melted coconut oil, maple syrup, and a pinch of salt. Blend until it resembles wet sand.
3. Line an 8×8-inch baking dish with parchment paper and press the crust mixture firmly into the bottom. Place in the freezer to set while you make the filling.

Step 2: Whip Up the Filling

1. Open the chilled can of coconut milk and scoop the solid cream into a mixing bowl (discard the liquid or save it for smoothies).
2. Add coconut yogurt, maple syrup, lemon juice, and vanilla.
3. Using a hand mixer, beat until smooth and creamy. If you prefer a thicker texture, refrigerate for 10 minutes before spreading.

Step 3: Assemble and Chill

1. Pour the creamy filling over the crust and spread evenly.
2. Pop the dish in the freezer for 3-4 hours (or until firm). For the best texture, let the bars sit at room temperature for 5-10 minutes before slicing.

Step 4: Toppings and Slice

1. Drizzle with melted chocolate, pile on some berries, or spoon over a fruit compote for an extra layer of deliciousness.
2. Slice into squares and serve chilled.

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Nutrition (Per Bar – 12 Bars Total):

• Calories: 180
• Protein: 3g
• Carbs: 18g
• Fat: 12g

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Storage Tips:

• Refrigeration: Store in an airtight container in the fridge for up to 5 days.
• Freezing: Freeze for up to 2 months. Let them thaw slightly before eating for the best texture.
• Layering: If stacking, place parchment paper between bars to avoid sticking.

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Closing Thoughts:
Who knew no-bake vegan cheesecake could be this easy? These bars are proof that you don’t need fancy ingredients or endless prep to make something indulgent and creamy. Whip up a batch, stash them in the freezer, and enjoy a slice of dairy-free heaven whenever the craving hits.

Now the question is – chocolate drizzle or berry compote? Why not both?

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