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!
Vegan Espresso Cheesecake Bars
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!
- 1 1/2 cups walnuts
- 1 cup almonds
- 1/4 cup brown sugar
- 1 teaspoon instant espresso powder
- 1 teaspoon cocoa powder, plus more for garnish if desired
- pinch salt
- 4-5 tablespoons coconut oil
- 1 cup raw cashews, soaked and rinsed
- 1/8 cup fresh lemon juice
- 1/3 cup melted coconut oil
- 1/2 cup full-fat coconut milk (from a can, not a carton)
- 1/2 cup 100% maple syrup
- 2 teaspoons instant espresso powder
- 1 tablespoon pure vanilla extract
- Preheat oven to 350° F. Place walnuts, almonds, brown sugar, instant espresso powder, cocoa powder and salt in food processor and pulse until coarsely chopped.
- Add coconut oil and pulse until mixture is finely ground and resembles wet sand, I usually start with 3 tablespoons and then add 1-2 more depending on how much you need. Press the walnut mixture into a well-greased or parchment lined 8 X 8 inch pan. Bake 12-15 minutes until lightly colored and fragrant. Set aside until cool.
- Place the drained and rinsed cashews, lemon juice, coconut oil, coconut milk, maple syrup, instant espresso powder and vanilla in a high powered blender and puree until creamy and smooth. This process may take up to 5 minutes, depending on the power of your blender. Pour cheesecake filling on top of crust.
- Dust with cocoa powder, if desired and place in the fridge/freezer for at least 4-6 hours until firm. These will set up better in the freezer, but will need to thaw at room temperature for 10 minutes until ready to cut.
- Slice into 12-16 bars and enjoy. Since these are so rich, I think a smaller bite is better!