Can I make these chocolate cheesecake bars gluten-free?

Of course! The only ingredient you'll need to look out for is the chocolate sandwich cookies. If you need the bars to be gluten-free, just make sure you're using GF cookies. I recommend classic gluten-free Oreo cookies .

Why is my no-bake cheesecake not firming up?

Make sure you let it chill in the freezer until the cheesecake completely sets, which requires a few hours. Also, make sure you correctly followed the recipe. You should use 1 cup of coconut milk, not 1 can! If your cheesecake isn't firming up, you may have accidentally used 1 full can.

Why add lemon juice to no-bake cheesecake?

Lemon juice has a tart, tangy flavor. When it's added to dairy-free cheesecake, it helps give it an authentic cheesecake flavor due to that tanginess.

No-Bake Chocolate Cheesecake Bars

Description

No-bake chocolate cheesecake bars are an easy dessert for chocolate lovers! The crumbled Oreo crust is topped with a rich and creamy layer of chocolate cheesecake. The recipe is secretly vegan, dairy-free, and gluten-free friendly. It contains healthy ingredients like cashews, coconut milk, cocoa powder, and chocolate chips. You’ll love this refreshing, freezer-friendly chocolate dessert for summer!

Ingredients

Units Scale

Chocolate Crust

24 chocolate sandwich cookies (such as Oreos)
1/4 cup unsalted vegan butter, melted

Chocolate Cheesecake

2 cups raw cashews
1 cup full-fat classic coconut milk
1/2 cup maple syrup
1/2 cup chocolate chips, melted
1/4 cup melted coconut oil
1/4 cup cocoa powder
2 tbsp lemon juice
1 tbsp vanilla extract
1/8 tsp salt

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Instructions

Line an 8×8-inch baking dish with parchment paper, leaving some of the paper hanging over the edges. This will help you easily remove the bars later on.
In a food processor, add chocolate sandwich cookies. Pulse until a crumbled mixture forms. Add melted vegan butter, then pulse again until combined.
Transfer the crumbled cookie mixture to the baking dish. Using clean hands or a silicone spatula, firmly press it against the bottom of the dish. Set aside.
In a blender, add raw cashews, coconut milk, maple syrup, melted chocolate chips, coconut oil, cocoa powder, lemon juice, vanilla extract, and salt. Blend until smooth and creamy. Pour cheesecake over the crust.
Chill the cheesecake bars inside the freezer for 4 hours (or overnight).
After, remove cheesecake from the freezer and let thaw for 5-10 minutes before slicing. Enjoy!

Notes

How to store: Store bars inside a sealed container in the freezer. They will keep for up to 2 months. Let thaw for 10 minutes before enjoying.

Nutrition

Serving Size: 1 bar
Calories: 305
Sugar: 15g
Fat: 21g
Carbohydrates: 28g
Fiber: 3g
Protein: 4g