Meet Alex Caspero
Alex Caspero is a Registered Dietitian, Plant-Based Chef and Yoga Instructor. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
I made us these vanilla espresso cheesecake bars because I can’t stop making yummy goodies out of nuts. Once you learn how easy cashews and nuts transform into gorgeous no-baked goods, it’s hard to stop.
I pinkie-promise that even though they are mostly nut based, they taste amazing. The buttery taste of cashews completely transforms into a cheesecake base that’s elevated with a bit of espresso powder and vanilla.
Since my walnut crust works so well in my pumpkin and pecan cheesecake bars, I figured I didn’t have to reinvent the wheel. That mixture gets pressed into a square baking dish and baked until nutty and golden.
While the crust is baking, make the cheesecake filling. You are likely going to need a high-powered blender for these so you aren’t left with any grainy cashew bits. I know that traditional blenders have come a long way in the past few years, and you’ll know whether your blender is up for the task. You’ll want to ensure that the mixture is completely smooth before adding.
Soaking the cashews ahead of time really helps with this. If I’m running short on time, I’ll pour some boiling water over the cashews and let soak for at least 30 minutes. This makes them even easier to puree and cuts down on overall prep time.
Pour the filling over the cooled crust, let harden, then slice! I can’t wait for you to try these, hope you love them as much as I do.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Vegan Espresso Cheesecake Bars! You will LOVE these creamy, dairy-free cheesecake bars. An almond and walnut crust topped with a creamy espresso vanilla cheesecake filling. A must-make for the holidays!
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