Vegan Chai Cheesecake Bars – No-Bake, Healthy & Amazing
Looking for a healthy vegan dessert? These Chai Latte Cheesecake Bars are it! No-bake, naturally sweetened, and packed with warm chai spices, they're creamy, delicious, and made with wholesome ingredients. Store them in the freezer and enjoy whenever you need a guilt-free sweet treat. Amazing flavor, zero baking required!
Servings 16
Ingredients
For the pecan crust:
- 1 cup pitted Medjool dates 150 gr
- 1½ cups raw pecans chopped 170 gr
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- ¼ tsp kosher salt
For the cheesecake filling
- 2 cups unsalted raw cashews soaked in cold water for 4 to 10 hours - 300 gr - see notes in case you forgot to soak them
- ½ cup full-fat coconut milk 120 gr
- ⅓ cup + 1 tbsp 120 gr pure maple syrup
- ¼ cup refined coconut oil melted and cooled 60 ml
- 2 tbsp fresh orange juice or tangerine juice or add more coconut milk 30 ml
- 1 tbsp vanilla extract
- 1 tsp instant coffee powder or instant espresso powder
- 1½ tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp grated fresh nutmeg
- ¼ tsp cardamom
- ¼ tsp ground cloves
- ¼ tsp kosher salt
Garnish: coconut caramel sauce see notes for recipe
Instructions
- Prepare an 8-inch square baking pan by lining it neatly with parchment paper. Lightly coat the paper with coconut oil to prevent sticking.
- Place the dates into a food processor and pulse until they are finely minced. Add the pecans, ginger, cinnamon, and salt, then process on a gentle speed until the mixture comes together into a tacky dough. You should still see small pieces of pecan for texture. Take care not to overwork the mixture, as too much blending will release excess oil. Press this crust evenly into the bottom of the prepared pan, then set it in the refrigerator to chill while you move on to the filling.
- After soaking, drain the cashews and rinse them well with cold water. Add them to a blender along with the coconut milk, maple syrup, melted coconut oil, citrus juice if using, vanilla, coffee powder, spices, and a quarter teaspoon of salt. Blend patiently until the mixture becomes smooth, creamy, and completely silky, about two to three minutes. Taste the filling and adjust sweetness or seasoning as needed.
- Pour the chai latte cheesecake mixture over the chilled pecan base, spreading the top smooth with a spatula. Gently tap the pan against the counter a few times to release any trapped air. Transfer the pan to the freezer and allow it to set fully, at least three hours.
- Once the cheesecake is firm, warm a sharp knife under hot water, wipe it dry, and slice the dessert into sixteen even squares, arranged four by four. Garnish as you see fit. For serving, allow the bars to sit at room temperature for ten to fifteen minutes. For the cleanest cuts, slice while frozen using a heated knife, then let them soften slightly before enjoying.
Notes
If you forgot to soak the cashews:
No need to worry. Place the cashews in a saucepan, cover with water, and boil for ten minutes. Drain and proceed with the recipe as usual. Storage:
Keep the bars refrigerated in a sealed container for up to two weeks. They may also be frozen for as long as two months. Coconut Caramel Sauce:
In a small saucepan, combine half a cup of full-fat coconut milk, three tablespoons of coconut sugar, and a quarter teaspoon of salt. Cook over medium heat until the mixture comes to a boil, then lower the heat and let it simmer steadily. Stir constantly as it thickens and deepens in color, which will take at least ten minutes. Pour into a container and allow it to cool. The sauce will continue to thicken as it rests. Store refrigerated.
No need to worry. Place the cashews in a saucepan, cover with water, and boil for ten minutes. Drain and proceed with the recipe as usual. Storage:
Keep the bars refrigerated in a sealed container for up to two weeks. They may also be frozen for as long as two months. Coconut Caramel Sauce:
In a small saucepan, combine half a cup of full-fat coconut milk, three tablespoons of coconut sugar, and a quarter teaspoon of salt. Cook over medium heat until the mixture comes to a boil, then lower the heat and let it simmer steadily. Stir constantly as it thickens and deepens in color, which will take at least ten minutes. Pour into a container and allow it to cool. The sauce will continue to thicken as it rests. Store refrigerated.