Cherry Cheesecake Squares

VG - GF - RF - OF
Serving Size:
9 bars

Perfect no-bake vegan, gluten and refined sugar free cherry cheesecake bars are the perfect chilled summertime dessert! Creamy and indulgent filling with crunchy and sweet date nut crust pairs perfectly with a homemade sour cherry swirl, the best way to use your fresh picked summer cherries!


  • 1 cup packed pitted medjool dates
  • ½ cup raw walnuts
  • ½ cup almonds
  • Pinch of salt

Cheesecake filling

  • 1 ½ cups raw soaked cashews
  • 1 cup coconut cream
  • Juice from half a lemon
  • ¼ cup maple syrup
  • 2 tsp vanilla extract

Cherry sauce

  • 1 ½ cups fresh pitted cherries (or frozen)
  • ¼ cup water
  • 2 tbsp maple syrup
  • 2 tsp arrowroot powder

Serving Suggestion:

How To:

  1. Start by making the crust. Combine pitted medjool dates, raw walnuts, almonds and pinch of sea salt in a blender or food processor. Pulse until fully combined, and a loose dough forms. Should stick together when you press the dough with your fingers.
  2. Line a square baking dish with parchment paper. Place your crust into the pan and press down with your hands until evenly covering the bottom of the pan and fully packed down. Place in your freezer to set.  
  3. While your crust cools, prepare your cheesecake filling. Using the same blender add your raw soaked cashews, coconut cream, lemon juice, maple syrup and vanilla extract. Blend until smooth and creamy, scraping down the sides if needed. Taste and add more maple syrup if you want it sweeter, or more lemon juice if you want it to have more of a tang.
  4. Once your filling is done blending, remove your crust from the freezer and pour your filling over the crust and tap the pan down to remove any air bubbles. Place cheesecake back into the freezer to set.
  5. While your cheesecake sets, prepare your cherry sauce. To a small saucepan add your pitted cherries, water, maple syrup and arrowroot powder, stir to combine. Heat on low-medium heat until water begins to boil and cherries begin to soften. Smash cherries down with a spoon or fork so they can fully break down. Cook and continue to smash down until a thick sauce forms.
  6. Once cherry sauce is cooked, set aside to cool. Once cooled, remove cheesecake from your freezer, slowly drizzle your cherry sauce over the top. To achieve the swirl, do not coat the top with the cherry sauce, just do a drizzle over the top and swirl sauce and cheesecake filling with a chopstick or toothpick in a swirling motion.
  7. Set in the fridge for at least 1-2 hours, leaving overnight if you can. Once ready, remove from the baking pan and cut into squares, serve and enjoy!

a sip

More recipes