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No Bake Funfetti Cheesecake Bars (Vegan & Gluten-Free)

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  • Author: Kaylie Grace
  • Prep Time: 30 minutes
  • Total Time: 4 hours
  • Yield: 16 bars 1x
  • Category: Dessert
  • Method: Blend, No-Bake
  • Cuisine: American
  • Diet: Vegan

Description

No-bake funfetti cheesecake bars are vegan, gluten-free, and a perfect dessert for birthdays! The soft and chewy crust is topped with a creamy dairy-free cheesecake filling and rainbow sprinkles. They’re made with healthy ingredients like cashews, medjool dates, coconut cream, and coconut flour. This cake batter cheesecake is fun, festive, and tastes like birthday cake! #funfetti #nobakedesserts #nobakecheesecake #birthday #birthdaycake #vegandessert #coconut #rawveganย 

Ingredients

Units Scale

Crust

  • 1 and 1/2 cups raw cashews
  • 1 and 1/2 cups medjool dates, tightly packed
  • 1/2 cup coconut flour
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Cheesecake Filling

  • 2 cups raw cashews
  • 1 cup full-fat coconut milk or coconut cream*
  • 1/2 cup maple syrup
  • 1/4 cup melted coconut oil
  • 1 tbsp vanilla extract
  • 1 tbsp lemon juice
  • 1/2 tsp almond extract
  • 1/4 tsp salt
  • 1/3 cup rainbow sprinkles

Instructions

  1. Prepare the crust: In a food processor, add cashews, pitted medjool dates, coconut flour, vanilla extract, and salt. Blend until a sticky, crumbled dough forms. You should be able to pinch it together with your hands. If it isn’t sticky enough, add a few extra medjool dates and blend again.
  2. Prepare the filling: In a blender, add cashews, coconut milk (or coconut cream), maple syrup, melted coconut oil, vanilla extract, lemon juice, almond extract, and salt. Blend together until smooth and creamy. Set aside to cool down if it warms up while blending.
  3. Assemble: Line an 8×8-inch square baking dish with parchment paper. Transfer the crust to the pan. Using a rubber spatula or clean hands, firmly press the crust against the bottom of the pan. Pour the cheesecake filling over the top. Add rainbow sprinkles and swirl them around the cheesecake layer.
  4. Chill: Store the funfetti cheesecake bars in the freezer for at least 4 hours (or until the filling sets). Remove from the freezer and let dethaw for 5 minutes before slicing. Enjoy!

Notes

  • *Coconut milk/Coconut cream: You can use full-fat coconut milk OR coconut cream. Be sure to shake/mix the contents of the can before measuring.
  • How to store: Store the bars inside a sealed container in the freezer. They will keep for up to 2 months. Let them thaw for 5-10 minutes before enjoying.

Nutrition

  • Serving Size: 1 bar
  • Calories: 298
  • Sugar: 10g
  • Fat: 17g
  • Carbohydrates: 31g
  • Fiber: 2g
  • Protein: 6g

Find it online: https://www.purelykaylie.com/no-bake-funfetti-cheesecake-bars/