healthy no bake Cheesecake bars that are the perfect freezer-friendly snack! Super fudgy and gooey with a crunch from chocolate chips, these nutrient-dense, paleo, gluten-free, vegan, and refined sugar-free energy bites will quickly become a new staple in your freezer.
You know that freezer energy bites are my all-time favorite!
These no bake cookie dough cheesecake are perfect for an afternoon pick-me-up and definitely the best pre-workout snack.
But honestly, the best thing about these gluten-free cheesecake bars is that you have a healthy, ready-to-go dessert for any time of the day, just waiting for you in the freezer.
You may already know that I love different flavors of no bake energy bites besides these cookie dough cheese cake bars:
- No-Bake Snickerdoodle Energy Bites
- Raw Vegan Mini Carrot Cake Bites
- No bake Peanut Butter Chocolate Bars
Why you will love this no bake cheesecake bars recipe
If you are anything like me I know you will fall in love with this easy-to-make raw cheesecake bars recipe.
To start with, it is super chocolatey, gooey, and fudgy while still being nutrient-dense.
If that didn’t convince you, it’s super easy to make!
All you need is 10 simple ingredients and a blender. That’s it.
You should be able to find all of these accessible ingredients in your regular grocery store.
The third reason why you will love this healthy dessert is that it will fit into almost any diet since it’s gluten-free, paleo-friendly, vegan, and refined sugar-free.
Additionally, they can be made keto-friendly as well.
I know, it sounds like it’s made of air, but I promise you, it’s so good!!
Is raw vegan cheesecake healthy?
My fudgy chocolate cheesecake definitely deserves to be called healthy, and I’ll tell you why.
First of all, the main ingredients are three kinds of nuts.
By now most of us know that nuts are packed with healthy fats and loaded with protein, which is super good for you.
Nuts are also considered an energy-dense food, which makes these no-bake cheesecake bars an excellent pre-workout snack!
Secondly, to make this chocolate cheesecake I’m using high-quality cocoa powder, which is rich in antioxidants and other micronutrients.
You can read more about why chocolate is actually good for you here.
Lastly, this recipe does not include any refined sugar!
I choose to sweeten this recipe with Medjool dates and maple syrup instead of traditional white sugar.
I’m all about switching to less processed ingredients when possible.
Dates are also high in fiber and antioxidants and are suggested to play a role in brain health and disease prevention.
Talk about a win-win situation! Read more about it here.
Ingredients needed to make these Healthy No Bake Cheesecake bars
To make this vegan chocolate no bake cheesecake bars you will need ten wholesome ingredients, divided into three simple steps.
- Medjool dates
- Chocolate Chips
- Nut milk
Chocolate Cheesecake Layer
- Medjool dates
- Nut milk
- Chocolate chips
Chocolate Ganache Frosting
- Coconut oil
- Cacao powder
- Nut butter
- Maple syrup
I prefer to use dark chocolate chips.
I like the taste better and the higher the cocoa content is, the less other ingredients can fit, which usually means you will get a better quality product
But if you prefer semi-sweet chocolate, go for it!
If you are vegan, make sure to get dairy-free chocolate chips.
To make this recipe low carb and keto-compliant, use a keto-friendly liquid sweetener and double-check your chocolate chips.
How to make a chocolate cheesecake from scratch
This easy, no frills, gluten-free Cheesecake Bar recipe is divided in to three sections
1. Make the Crust
First, in a food processor, pulse together almonds and pitted Medjool dates. If needed, add nut milk a little bit at a time until a pliable dough forms. Add chocolate chips and pulse once or twice until evenly spread.
However, you still want to see some chocolate chips here so don’t blend too much.
Lastly, press the dough into a parchment paper-lined 8×8 pan.
Chill in the fridge for an hour or freezer for 20 minutes while making the next layer.
2. Make the chocolate cheesecake layer
First, soak the cashews and walnuts overnight with a pinch of salt (or in hot water for 2 hours). Drain nuts and rinse.
Secondly, in a food processor, pulse together soaked nuts, pitted dates, and chocolate chips to a fudgy paste. If needed, add some nut milk to make it easier to combine.
Lastly, carefully spread the chocolate dough on top of the already made crust. Chill in the fridge for an hour or freezer for 20 minutes while making the ganache.
3. Make the chocolate ganache frosting
Start with melting the coconut oil, either in the microwave or on the stovetop. Then, whisk cocoa powder, nut butter, and maple syrup into the melted oil and stir until everything is combined and smooth.
Lastly, pour the smooth chocolate frosting on top of the other two already existing cheesecake layers.
Optional – Sprinkle some sea salt and/or some chopped-up walnuts on top. But really, since when is sea salt optional!?
Let the fudgy, chocolatey cheesecake set in the fridge for at least one hour, or 30 minutes in the freezer, to let the frosting set before cutting into bars.
How to store these healthy no bake cheesecake bars
These healthy, refined sugar-free vegan dessert bars are best stored in the freezer.
Not only will they last longer (if you won’t devour them all in one day that is) but I prefer eating them cold straight out of the freezer anyway.
The best part about these freezer-friendly cookie dough cheesecake bars is that you don’t have to wait for them to defrost before you dig your teeth into them.
It literally takes seconds for these rich chocolate bars to reach the perfect temperature.
Make sure you freeze the portion-sized bars individually after you have cut them.
After an hour in the freezer, you can stack them up and store them in an airtight container or ziplock bag for up to 2 months in the freezer.
Now you will have gooey and fudgy no bake cheesecake bars with crunchy chocolate chips and smooth chocolate ganache frosting ready in your freezer waiting for you to devour.
What’s your favorite type of no bake dessert? Leave a comment below!
Here are three other chocolate recipes you might like:
- 1 cup almonds
- 1 cup Medjool dates (~13-15) **
- 2 - 3 tbsp nut milk (optional)
- ¼ cup chocolate chips
- 1.5 cup cashews (soaked)*
- 1.5 cup walnuts (soaked)*
- 1.5 cup Medjool dates
- ½ cup chocolate chips
- 3 tbsp nut butter (I used cashew butter)***
- A pinch of salt
Chocolate Ganache Frosting:
- 1/4 cup cacao powder
- 1/4 cup coconut oil (melted)
- 2 – 3 tbsp maple syrup **
- 2 tbsp nut butter (I used cashew butter)***
- Soak raw cashews and/or walnuts overnight with a pinch of salt (or hot water for 2 - 3 hours). Drain and rinse.
- In a food processor, pulse together almonds and pitted Medjool dates. If needed, add nut milk 1 tablespoon at a time until a pliable dough forms.
- Add chocolate chips and pulse once or twice until evenly spread but not completely crushed.
- Press the dough into an 8x8 pan. Chill in the fridge freezer while making the next layers.
- In a food processor, pulse together pitted dates, nut butter, salt, soaked cashews and/or walnuts into a fudgy paste. (If needed, add a couple of tablespoons of nut milk to make it easier to combine. I didn't need any)
- Fold in chocolate chips.
- Spread the chocolate chip cheesecake layer on top of the crust. Chill in the freezer while making the ganache.
- In a microwave-safe bowl melt the coconut oil, then whisk in the cacao powder, maple syrup, and nut butter. Stir until smooth.
- Pour chocolate ganache over the cheesecake and place it in the freezer for at least half an hour to allow the frosting to set before cutting into bars.
- Optional - Sprinkle some sea salt and/or chocolate chips on top before freezing.
- * You can use only cashews or walnuts alone (3 cups total).
- ** You can use keto-friendly liquid sweetener to make this recipe low carb and keto-compliant. Start with 1/4 cup.
Disclosure: Some of the links in this post are affiliate links. This does not result in any extra cost for you, but it does mean that I make a commission if you click through and make a purchase.
Amount Per Serving: Calories: 339Total Fat: 28gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 5mgSodium: 171mgCarbohydrates: 37gFiber: 6gSugar: 24gProtein: 10g
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.