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

Chilling time 4 30

Total Time 5 15

Servings

Calories 510kcal

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

Metric - US Customary

Instructions

Line a 8" square tin with cling film
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
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
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
Add the coconut oil in stages, mixing between each addition
Pour the vanilla cheesecake layer over the biscuit base and smooth over, put in the freezer for at least 2 hours to set
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
Add the coconut oil in stages, mixing between each addition
Pour about a third of the raspberry cheesecake layer over the vanilla cheesecake layer and smooth over, then dot the fresh raspberries all over
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
Melt the chocolate and pour over the raspberry cheesecake layer, it will set quickly because of how cold the cheesecake will be
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
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!

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

Nutrition