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Chocolate Hazelnut Cheesecake Bars

Vegan Chocolate Cheesecake Bars

These incredibly decadent Vegan Chocolate Cheesecake Bars are made with a hazelnut crust and topped with a chocolate ganache for a dessert that is not only delicious but healthy too! Vegan, gluten-free, and no refined sugar.
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Prep Time: 30 minutes
Freezing Time: 2 hours
Total Time: 2 hours 30 minutes
Servings: 9 people
Calories: 591kcal
Author: Sarah McMinn

Ingredients

Chocolate Hazelnut Crust

Cheesecake Filling

Ganache Topping

  • 1/4 cup maple syrup or 3 tbsp agave nectar
  • 1/4 cup raw cacao powder
  • 1/3 cup coconut oil, melted
  • 1 teaspoon vanilla extract

Toppings (optional)

  • chopped hazelnuts
  • cacao nibs

Instructions

  • Line a square 8x8 baking dish with parchment paper and set aside.
  • To make the crust: blend all the ingredients together in a food processor until it is well combined and sticks together when pressed between fingers. Press the crust into the bottom of pan. Set aside.
  • To make the cheesecake filling: In a food processor or powerful blender mix together cashews, maple syrup, water, coconut oil and salt. Mix until totally smooth, scraping down the sides of the processor as necessary. Add cocoa powder and hazelnut butter and blend all together until mixture is uniformly combine.
  • Pour filling on top of the crust and spread even.
  • Place cheesecake in the freezer and freeze until solid all the way through (at least 2 hours).
  • To make the Ganache Topping: mix ingredients together with fork. Pour over frozen cheesecake and spread even. Place back in freezer for 2-3 minutes. Once partially set, add chopped hazelnuts and cacao nibs and return to freezer for another 10 minutes.
  • Remove cheesecake from the pan by pulling on the sides of the parchment paper. Cut into 9 even pieces and serve immediately.

Nutrition

Calories: 591kcal | Carbohydrates: 42g | Protein: 10g | Fat: 47g | Saturated Fat: 21g | Sodium: 138mg | Potassium: 437mg | Fiber: 6g | Sugar: 24g | Vitamin C: 1.2mg | Calcium: 92mg | Iron: 4.3mg