Creamy, chocolatey cheesecake bars that are gluten-free, dairy-free, refined sugar-free, and vegan. This healthier twist on cheesecake is the answer to all of your dessert dreams.
I have a confession to make: I love cheesecake, but it doesn’t really love me back. It’s delicious, but it’s a heavy dessert that never really sits well in my stomach, which led me to create these delicious Creamy Chocolate Cheesecake Bars that taste great and that don’t upset my stomach. And, not only are they made with a crushed almond crust that’s more nutritious than a traditional graham cracker base, the chocolate “cheesecake” layer contains no cream cheese. Instead, it tastes like creamy fudge pudding, but more dense.
I used to love walking into the Cheesecake Factory and looking at the cases full of all of the different types of cheesecake. From fruit cheesecakes to peanut butter cheesecakes to classic New York style, I loved all types. But by far my favorite was chocolate. Rich dark chocolate folded into the creamy cheese was the perfect combination, in my opinion. So, after I recovered from my eating disorder and began embarking on a healthier lifestyle, I knew that chocolate cheesecake was something that I needed to recreate. And let me tell you, this version definitely does NOT disappoint!
One look at these chocolate cheesecake bars, and you would be hard-pressed to believe that these are healthy. I mean, just look at all that melty chocolate! But lo and behold, these bars ARE healthy, and are free of gluten, dairy, refined sugar, and yes, cheese. These are cheese-less cheesecake bars, but don’t let that stop you from trying them out. You won’t miss the cheese one bit- promise.
This may look like a long list of ingredients, but the good news is, there’s nothing too crazy here! Most of these are pantry staples, and can be used in a variety of different recipes, like my Paleo Lemon Loaf, Best Double Fudge Soft Baked Cookies, or my Healthy Pumpkin Fudge Brownies.
In order to make the filling, all you’ll want to do is add your cashews, almond milk, maple syrup, coconut oil, unsweetened cocoa powder, and salt to a high-speed blender until it’s smooth and liquid-y. The key here is to make sure that your cashews are soaked overnight (or boiled for at least 20 minutes) so they are soft and blend easily. This also makes them easier to digest, which can help prevent bloating – Yay!
By the time you make the filling the crust should be done and chilling in the fridge. So, simply pour your filling mixture on the crust, freeze for 45 minutes, and slice once hardened!
It’s a LOT easier than it seems, and as long as you have access to a blender and a fridge, this recipe becomes a piece of [cheese] cake!
Before serving, feel free to garnish your cheesecake bars with whatever you would like! Some toppings that I love include melted chocolate, yogurt, vanilla ice cream, whipped cream, Maldon flaky salt, and chocolate shavings! The opportunities are truly endless.
Just like regular cheesecake, these chocolate cheesecake bars should be kept in the fridge in a sealed container. You can eat these straight from the fridge, though! These bars will keep for one week, but I sincerely doubt they’ll last until then. You can also freeze them in a sealed container for up to 3 months. When you are ready to eat them, just let thaw until the desired temperature is reached.
If you make this recipe, please be sure to leave a rating and a comment below – this really helps others decide whether to make this recipe as well. And since I practically live on Instagram, be sure to tag me in your creations so I can see them and repost! Enjoy!
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!