I’d do just about anything for a slice of cheesecake. That creamy texture and rich flavor is a perfect match for a crumbly graham cracker crust.
Because it has such a unique taste and consistency, cheesecake is one of the trickiest desserts to make vegan. But friends, I think I’ve nailed it with this one.
These Orange Cranberry Vegan Cheesecake Bars are so decadent, yet I’m confident I could eat half the pan in one sitting. The filling is luxurious and smooth; lick-the-spoon good.
It’s made from cashews, coconut cream, and a surprise ingredient – chickpeas. Don’t panic! There’s absolutely no trace of chickpea flavor in this cheesecake. Especially when you add a heaping spoonful of cranberry sauce on top.
I’ve loved cranberry sauce since I was a kid. Yep, even the processed stuff. The way it held its shape straight out of the can always fascinated me.
I made my own cranberry sauce from scratch this year and was shocked at how easy it was. Why isn’t everyone making their cranberry sauce? After you try this one, you might have a new favorite recipe.
This cranberry sauce is spiked with orange zest and a splash of orange juice. The tartness of the fresh cranberries is balanced by maple syrup. You could also use agave or coconut syrup; no need to make a special run for maple.
Leave the cranberries whole or zap the sauce in your food processor to make a smoother version. It’s totally up to you.
These vegan cheesecake bars are baked – not frozen. Who needs another reason to be cold this time of year? They only take about 45 minutes in the oven, but require a lengthy refrigeration period to set completely.
I recommend making these vegan cheesecake bars the day before you plan to eat them so they can be refrigerated overnight. Before serving, spread the cranberry sauce on top and slice.
More vegan cheesecake recipes you'll love:
Orange Cranberry Vegan Cheesecake Bars
- Prep Time: 20 mins
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Oven
- Cuisine: Vegan
Description
These Orange Cranberry Vegan Cheesecake Bars are so decadent, yet I’m confident I could eat half the pan in one sitting. They're baked, not frozen, making them perfect for winter holiday parties.
Ingredients
For the crust:
- 1 ¼ cup graham cracker crumbs (read box to make sure they're vegan)
- Pinch of sea salt
- ⅓ cup coconut oil, melted
For the cheesecake:
- 2 cups raw cashews, soaked at least 6 hours
- 1 cup coconut cream
- 1 can of chickpeas, drained and rinsed
- 2 Tbsp. cornstarch
- 1 tsp. vanilla extract
- ⅓ cup maple syrup
- ¼ cup orange juice
- ⅓ cup lemon juice (plus more to taste)
- ¼ tsp. sea salt (plus more to taste)
For the orange cranberry sauce:
- 12 oz. fresh cranberries
- 1 orange, juice and zest (¼ cup juice, 1 tsp. zest)
- 1 cup water
- ⅓ cup maple syrup
- 1 tsp. vanilla extract
- 2 Tbsp. cornstarch
Instructions
To make the crust:
- Preheat your oven to 350F degrees and line an 8”x8” square pan (or an 8-inch round pan if you want to make a traditional cheesecake) with a piece of parchment paper. Cut the parchment paper a few inches larger than the pan so it goes up the sides.
- Combine the graham cracker and sea salt in a food processor. Process until the consistency is very fine. Continue to process as you slowly drizzle the melted coconut oil through the top. The crust should stick together when you pinch it between your fingers. If it’s too dry, add a touch more coconut oil.
- Transfer the graham cracker mixture to the prepared pan and use your fingers to press down firmly and evenly. Bake for 10-15 minutes, or until the top of the crust is golden brown. Remove from the oven and set aside while you prepare the filling.
To make the cheesecake filling:
- Wipe out the bowl of your food processor. Then add the cashews, coconut cream, chickpeas, cornstarch, vanilla extract, maple syrup, orange juice, lemon juice, and sea salt and process until silky smooth. Add a touch more lemon juice or another pinch of salt to brighten the flavor, if needed. If you like a sweeter cheesecake, add a bit more maple syrup.
- Pour the cheesecake mixture on top of the graham cracker crust and use a rubber spatula to spread it evenly. Bake the cheesecake for 45 to 50 minutes, until the edges look dry and firm and the center is no longer liquid-y.
- When the cheesecake is done, allow it to cool completely in the pan. When cool, cover with plastic wrap and refrigerate for 5 to 6 hours, or overnight.
To make the orange cranberry sauce:
- Combine the cranberries, orange juice, orange zest, water, maple syrup, and vanilla extract in a saucepan and heat over medium-low. Simmer for 10 minutes, until the cranberries begin to pop. Remove from heat.
- Use a ladle to remove ½ cup of the hot liquid from the cranberries and transfer it to a small bowl. Whisk in the cornstarch.
- Wipe the bowl of your food processor clean again. Then, transfer the cranberries to your food processor and pulse a few times, just enough to break up any large chunks. Pour the cranberry sauce back into the saucepan along with the liquid/cornstarch.
- Return the saucepan to medium heat and stir for a few minutes, until the cranberry sauce has thickened. Remove from heat. Allow the cranberry sauce to cool to room temperature and transfer to a Tupperware to refrigerate.
To serve:
- Lift the cheesecake out of the pan by pinching the sides of the parchment paper and pulling up. Warm the orange cranberry sauce in the microwave for a minute or so, then use a spoon to gently spread it on top of the cheesecake.
- If you used a square pan, slice the cheesecake lengthwise into 2-inch bars (you should have 4 total). Then, cut those slices into thirds to create 12 evenly sized bars. If you used a round pan, slice into wedges.
Notes
Save the leftover cranberry sauce to spoon over pancakes, waffles, or oatmeal.
Nutrition
- Serving Size:
- Calories: 306
- Sugar: 12.7 g
- Sodium: 106.5 mg
- Fat: 18.9 g
- Carbohydrates: 30.9 g
- Protein: 5.8 g
- Cholesterol: 0 mg
Pam
Could the cooled cars be frozen to prevent devouring in one sitting?
Thanks ; )
Agata
This recipe is delicious!! I just added half a teaspoon to the mix of cashews and chickpea to give it this little acidity I expect from cheesecake. But I must say it's wonderful and I'll do it again! Also loved the jam! Though I prefer to let it cook and reduce it with out the starch. Lovely blog girls 🙂