Chocolate Cherry Cheesecake Bars, Vegan & No-Bake!


  • Half a bag Cranberry Choco Chunk Granola Bar Mix
  • 1/4 cup cashew butter
  • 1/4 cup maple syrup
For the cheesecake:
  • 1 1/3 cup raw cashews (soaked in water for 3-4 hours, or in just boiled hot water for 45 minutes, rinsed and then drained)
  • 1/2 cup full fat coconut milk
  • 1 1/2 tbsp lemon juice
  • 1/4 cup maple syrup
  • 1 1/2 tbsp melted coconut oil
  • 1 tsp vanilla extract
  • Pinch salt
  • 1 cup pitted cherries, divided
  • Melted dark chocolate for drizzling after


  1. Make the base by combining the Granola Bar Mix, cashew butter and maple syrup in a bowl. Mix well with your hands and then press into a parchment lined loaf pan. Set aside in the freezer.
  2. In a blender combine the soaked and drained cashews, coconut milk, lemon juice, maple syrup, coconut oil, vanilla, salt and half the cherries. Blend on high until completely smooth.
  3. Pour half the cashew cheesecake mix over the granola base. Add the remaining cherries and then pour the remaining cheesecake over top.
  4. Place in the freezer to set for about 6-8 hours. Remove and let thaw just slightly before slicing. Drizzle with chocolate and place back in the freezer to harden (5 minutes).
  5. When ready to eat, let a slice thaw a bit on the counter to soften before eating. Enjoy! 

Recipe by Jaclyn, @holistic.foodie