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Vegan Neapolitan Cheesecake Bars

Vegan Neapolitan Cheesecake Bars

Biscoff biscuit base, vanilla cashew cheesecake layer, raspberry cashew cheesecake layer, topped with dark chocolate

Course Dessert
Cuisine British
Keyword vegan
Prep Time 45 minutes
Chilling time 4 hours 30 minutes
Total Time 5 hours 15 minutes
Servings 16
Author thebakingexplorer

Ingredients

For the biscuit base

  • 250 g Lotus biscoff biscuits crushed into crumbs
  • 100 g Dairy free spread melted

For the vanilla layer

  • 250 g Cashews soaked overnight or for at least 4 hours
  • 100 ml Maple syrup
  • 120 ml Coconut milk
  • 1 tsp Vanilla extract
  • Pinch of Salt
  • 70 g Coconut oil melted

For the raspberry layer

  • 250 g Cashews soaked overnight or for at least 4 hours
  • 100 ml Maple syrup
  • 135 ml Coconut milk
  • Pinch of Salt
  • 20 g Freeze dried raspberries
  • 200 g Fresh raspberries
  • 70 g Coconut oil melted

For the chocolate topping

  • 200 g 70% cocoa dark chocolate check dairy free

Instructions

  1. Line a 8" square tin with cling film

  2. Make the biscuit base by crushing the biscuits into crumbs using a food processor, or bash them with a rolling pin in a bag or bowl

  3. Mix the melted dairy free spread into the biscuit crumbs, then press the mixture into the bottom of the tin. Put in the fridge for 30 minutes to chill

  4. For the vanilla cheesecake layer use a hand blender or a food processor to blend together the cashews, coconut milk, maple syrup, salt and vanilla extract until smooth

  5. Add the coconut oil in stages, mixing between each addition

  6. Pour the vanilla cheesecake layer over the biscuit base and smooth over, put in the freezer for at least 2 hours to set

  7. For the raspberry cheesecake layer use a hand blender or a food processor to blend together the cashews, coconut milk, maple syrup, salt and freeze dried raspberries until smooth

  8. Add the coconut oil in stages, mixing between each addition

  9. Pour about a third of the raspberry cheesecake layer over the vanilla cheesecake layer and smooth over, then dot the fresh raspberries all over

  10. Add the rest of the raspberry cheesecake mixture and smooth over making sure it fills all the gaps, then put in the freezer for at least 2 hours to set

  11. Melt the chocolate and pour over the raspberry cheesecake layer, it will set quickly because of how cold the cheesecake will be

  12. Remove from the tin and use a sharp knife to slice the cheesecake into squares, you may need to run the knife under hot water to help it slice through

  13. Store in the freezer in an airtight container for up to 2 weeks, they can be eaten frozen but bring them to fridge temperature for the ideal eating consistency. I like to leave them out on a plate for 20-30 minutes then dig in!

Recipe Notes

You could also use freeze dried strawberries and fresh strawberries instead of raspberries if you prefer. When eating, I turned them upside down as the chocolate can be quite hard and it stops the filling from squishing out the sides when you bite into it or use a fork/spoon to break into it