These Vegan Cranberry Cheesecake Bars are a wonderful treat for anyone who loves the classic tangy-sweet flavor of cranberries combined with creamy cheesecake—without any dairy. The bars feature a smooth, rich vegan cheesecake layer made from cashews or tofu, resting on a nutty, slightly crunchy crust, all topped with a vibrant cranberry sauce that adds a burst of fresh taste and color.
I love making these bars especially during the holidays or whenever I want a special dessert that feels a little fancy but is easy to whip up. One of my favorite things is how the cranberry topping isn’t too sweet, which really balances the creamy middle layer perfectly. Pro tip: I like to add a sprinkle of orange zest over the cranberry sauce for a little extra zing that makes the whole thing even more cheerful.
When I serve these bars, I usually cut them into small squares because the flavor is so rich—you really only need a bite or two to satisfy your sweet tooth. They are a big hit with friends and family, especially with anyone who follows a plant-based diet or has dairy sensitivities. Honestly, I find myself sneaking a piece every time I walk by the kitchen because they’re that good!
Key Ingredients & Substitutions
- Cashews
- These give the cheesecake its creamy texture. Soaking them softens the nuts for a smooth blend. If you’re allergic or want a quicker option, silken tofu works nicely too.
- Coconut Cream
- This adds richness but if you prefer less coconut flavor, try vegan yogurt or vegan cream cheese.
- Maple Syrup
- It sweetens naturally. You can swap with agave, brown rice syrup, or even date syrup.
- Coconut Oil
- Used in the crust for binding and flavor. Melted vegan butter or any neutral oil can be used instead.
- Cranberries
- Fresh or frozen both work well. If cranberries are too tart, mix in a touch more sweetener or add orange zest to brighten flavors.
How Do You Get the Cheesecake Filling Extra Creamy and Smooth?
The secret is blending soaked cashews well. Here’s how:
- Soak cashews for at least 4 hours or overnight to soften.
- Drain and rinse them before blending.
- Use a powerful blender or food processor to get a silky texture.
- Scrape down sides and blend again if needed; patience is key!
- Add coconut cream gradually to keep the mix smooth and rich.
This careful blending makes sure your filling is creamy and not grainy, just like classic cheesecake but vegan and delicious.
Equipment You’ll Need
- 8×8-inch square baking pan – perfect size for sturdy bars and easy slicing.
- Parchment paper – helps lift bars from the pan without sticking.
- High-speed blender or food processor – essential for creating a smooth, creamy cheesecake filling.
- Mixing bowls – for combining crust ingredients and the cranberry topping.
- Small saucepan – to cook the cranberry sauce evenly without burning.
- Spatula – great for spreading layers evenly and scraping out the blender.
Flavor Variations & Add-Ins
- Swap cranberries for raspberries or pomegranate seeds for a different tart fruit twist.
- Add 1 tsp cinnamon or ginger to the crust for a warm, cozy flavor.
- Mix in 1/4 cup chopped nuts like pecans or walnuts in the crust for texture and crunch.
- Stir in a tablespoon of cocoa powder to the filling for a chocolate cranberry combo.
How to Make Vegan Cranberry Cheesecake Bars
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups vegan graham cracker crumbs (or digestive biscuits)
- 1/4 cup coconut oil, melted
- 2 tbsp maple syrup or agave syrup
- 1/2 tsp cinnamon (optional)
For the Cheesecake Filling:
- 2 cups raw cashews (soaked for at least 4 hours or overnight, then drained)
- 1/3 cup coconut cream (the thick part from a chilled can of full-fat coconut milk)
- 1/2 cup maple syrup
- 3 tbsp lemon juice
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- Pinch of salt
For the Cranberry Topping:
- 1 1/2 cups fresh or frozen cranberries
- 1/3 cup maple syrup
- 1/4 cup water
- 1 tsp orange zest (optional)
- 1/2 tsp vanilla extract
How Much Time Will You Need?
Expect about 20 minutes to prepare everything plus 8-10 minutes to bake the crust. After assembling, chill the bars for at least 4 hours to set up properly. Overnight chilling gives the best creamy texture!
Step-by-Step Instructions:
1. Prepare the Crust:
First, preheat your oven to 350°F (175°C) and line an 8×8-inch square baking pan with parchment paper, leaving an overhang for easy lifting later. In a medium bowl, mix the graham cracker crumbs, melted coconut oil, maple syrup, and cinnamon if using. Stir until the crumbs are moistened and the mixture holds together when pressed.
Press this crust mixture firmly and evenly into the bottom of the pan. Bake for 8 to 10 minutes until it’s lightly golden and set. Remove from the oven and let it cool while you prepare the filling.
2. Make the Cheesecake Filling:
In a high-speed blender or food processor, combine the soaked cashews, coconut cream, maple syrup, lemon juice, apple cider vinegar, vanilla extract, and a pinch of salt. Blend on high until the mixture is super smooth and creamy, scraping down the bowl as needed. This might take a couple of minutes.
Pour the creamy filling over the cooled crust and use a spatula to spread it out evenly.
3. Cook the Cranberry Topping:
In a small saucepan, mix together the cranberries, maple syrup, water, and orange zest if you have it. Cook over medium heat, stirring often, until the cranberries pop and the sauce thickens slightly—this should take around 8 to 10 minutes.
Remove from heat and stir in the vanilla extract. Let the topping cool for a bit before you spread it on the cheesecake layer.
4. Assemble and Chill:
Pour the cranberry sauce evenly over the cheesecake filling and spread gently to cover completely. Pop the whole pan into the refrigerator and chill for at least 4 hours, or preferably overnight, until firm and set.
5. Serve:
Once chilled, use the parchment overhang to lift the cheesecake bars from the pan. Cut into squares with a sharp knife, serve, and enjoy your delicious vegan cranberry cheesecake bars!
Can I Use Frozen Cashews Instead of Soaked Raw Cashews?
It’s best to soak raw cashews to get a smooth and creamy filling. If you only have frozen cashews, thaw them completely and soak in warm water for at least 1-2 hours to soften before blending.
How Should I Store Leftover Bars?
Store leftover vegan cheesecake bars in an airtight container in the fridge for up to 4-5 days. For longer storage, freeze them individually wrapped for up to 2 months—just thaw in the fridge before serving.
Can I Substitute the Coconut Cream?
Yes! You can use vegan cream cheese or full-fat vegan yogurt as alternatives, but keep in mind the flavor and texture will be slightly different. Coconut cream adds richness and helps the filling firm up nicely.
Is It Possible to Make This Recipe Nut-Free?
Since the filling relies on cashews for creaminess, nut-free options are tricky. You could try silken tofu or store-bought nut-free vegan cream cheese but the texture may be less creamy and more custard-like.