Vegan Caramel Cinnamon Cheesecake Bars (Gluten-free, Paleo)

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Creamy, no-bake Caramel Cinnamon Cheesecake Bars have a naturally sweet date-walnut crust (with nut-free version), a rich cashew cheesecake (again, with a nut-free version!) filling and beautiful ribbons of caramel throughout. Gluten-free, Vegan and Paleo, the touch of cinnamon makes these bars cozy and flavorful without overpowering the caramel.

Perfect for summer, fall, winter and spring, this no-bake, dairy-free and grain-free spiced cheesecake bar is sure to please!

Makes: 16 bars
Pan: 8×8-inch casserole dish

Crust Ingredients

• pitted Medjool dates
• raw walnuts, or macadamia nuts
• ground cinnamon
• quality salt

Cinnamon Cheesecake Filling Ingredients

• raw cashews, soaked and drained (or pine nuts, if preferred = nut free)
• fresh lemon juice
• coconut oil, melted
• full-fat coconut milk
• maple syrup
• vanilla extract
• ground cinnamon
• quality salt, or Potassium Salt

Caramel Swirl

• caramel sauce (homemade or store bought)
• ground cinnamon

Instructions

Here’s a quick overview of the recipe, and then see the Recipe card below for exact details.

Line an 8×8-inch casserole dish with parchment paper, leaving an overhang for easy removal.

1. Process the dates until sticky. Separately process the walnuts, cinnamon and salt into a coarse meal. Add the dates back in and process until the mixture holds together.
2. Press the crust firmly into the prepared dish and freeze while making the filling.
3. Blend the soaked cashews, lemon juice, coconut oil, coconut milk, maple syrup, vanilla, cinnamon and salt until completely smooth and creamy.
4. Pour the filling over the crust and smooth the top.
5. Stir cinnamon into the caramel sauce, drizzle over the filling and gently swirl with a knife.
6. Cover and freeze for 5 to 6 hours, or overnight, until firm.
7. Lift from the dish and let soften for 10 to 15 minutes. Cut into 16 bars and serve. Store leftovers in the freezer.

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Dairy-free Caramel Cheesecake Bars (Vegan, Gluten-free, Paleo)

Creamy, no-bake Caramel Cinnamon Cheesecake Bars have a naturally sweet date-walnut crust (with nut-free version), a rich cashew cheesecake (again, with a nut-free version!) filling and beautiful ribbons of caramel throughout. Gluten-free, Vegan and Paleo.

Prep Time25 minutes mins

Total Time6 hours hrs 25 minutes mins

Course: Dessert

Cuisine: American

Keyword: cheesecake bars, dairy-free, egg-free, gluten-free, grain-free, paleo, refined sugar-free, vegan

Servings: 16 bars

Calories: 280kcal

Author: Megan

Cost: $12

Equipment

• 8×8-inch casserole dish
• parchment paper
• food processor
• high speed blender

Ingredients

Crust Ingredients

• 1 cup packed pitted Medjool dates
• 1 cup raw walnuts or macadamia nuts
• ½ teaspoon cinnamon
• ¼ teaspoon quality salt

Cinnamon Cheesecake Filling Ingredients

• 1 ½ cups raw cashews soaked and drained (or pine nuts, if preferred)
• ¼ cup fresh lemon juice
• ⅓ cup coconut oil melted
• ⅔ cup coconut milk full-fat
• ½ cup maple syrup
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• ¼ teaspoon quality salt

Caramel Swirl

• ⅓ cup caramel sauce homemade or store bought
• ¼ teaspoon cinnamon

Instructions

• Line an 8×8-inch casserole dish with parchment paper, leaving enough parchment hanging over two sides to lift the cheesecake out of the dish later.
• Add the dates to a food processor and process until they form small, sticky pieces. Remove the dates and set aside.
• Add the walnuts, cinnamon and sea salt to the food processor and process into a coarse meal. Return the dates to the food processor and process until the mixture forms a sticky, crumbly dough that holds together when pressed between your fingers.
• Press the crust firmly and evenly into the bottom of the prepared casserole dish. Use the bottom of a measuring cup or drinking glass to pack it down firmly. Place the dish in the freezer while you prepare the cheesecake filling.
• Add the soaked and drained cashews, lemon juice, melted coconut oil, coconut milk, maple syrup, vanilla, cinnamon and salt to a high-speed blender. Blend until completely smooth and creamy, scraping down the sides as needed.
• Pour the cheesecake filling over the chilled crust and smooth the top.
• Stir the cinnamon into the caramel sauce. Spoon or drizzle the caramel evenly over the cheesecake filling. Run a knife or skewer gently through the caramel and cheesecake filling to create broad swirls. Don't overmix; you want visible ribbons of caramel throughout the top.
• Cover and freeze for at least 5 to 6 hours, or preferably overnight, until completely firm.
• Use the parchment paper to lift the frozen cheesecake from the casserole dish. Allow it to sit at room temperature for about 10 to 15 minutes, just until soft enough to slice easily.
• Using a large, sharp knife, cut the cheesecake into 16 bars. For the cleanest cuts, wipe the knife between slices.
• Store leftover Caramel Cinnamon Cheesecake Bars covered in the freezer. Allow individual bars to soften for several minutes before serving.

Notes

Modified from the original recipe.

Nutrition

Calories: 280kcal | Carbohydrates: 25g | Protein: 5g | Fat: 19g | Saturated Fat: 8g | Sodium: 40mg | Fiber: 2g | Sugar: 17g

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