These no bake Cheesecake bars are made with cashews. They are fudgy and gooey with a crunch from chocolate chips. I can assure you these paleo vegan energy bites will quickly become a new freezer staple .
Three no-bake cheesecake bars stacked on top of each other. There are chocolate chips sprinkled on top of the chocolate ganache and on the table.

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 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:

  1. No-Bake Snickerdoodle Energy Bites
  2. Raw Vegan Mini Carrot Cake Bites
  3. No bake Peanut Butter Chocolate Bars

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Why you will love this no bake cheesecake bars recipe

There is plate stacked high with gluten-free cheesecake bars. The texture looks gooey and nutty. They have a layer of rich dairy-free dark chocolate ganache on top as well.

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 dessert is that it will fit into almost any diet since it’s gluten-free, paleo-friendly, vegan, and refined sugar-free. 

Why You will Love This Vegan version of Cheesecake Bars ?

There is a tray with freshly cut cheesecake bars that are topped with a vegan ganache and a sprinkle of sea salt. It's a tray of nine bars and the middle cheesecake bar is lifted up to display the gooey nut and date layer.

First of all, the main ingredients are three kinds of nuts.

Nuts are also considered an energy-dense food, which makes these no-bake cheesecake bars an excellent pre-workout snack! 

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. 

Ingredients needed to make these No Bake Cheesecake bars

Three gluten-free no-bake cheesecake bars are stacked on top of each other and shot from the side. You can see the different layers of a nutty crust, gooey date filling and a smooth chocolate top.

To make this vegan chocolate no bake cheesecake bars you will need ten wholesome ingredients, divided into three simple steps.

Cheesecake crust:

  • Almonds
  • Medjool dates
  • Chocolate Chips
  • Nut milk

Chocolate Cheesecake Layer

  • Cashews
  • Walnuts
  • Medjool dates
  • Nut milk 
  • Chocolate chips  

Chocolate Ganache Frosting

  • Coconut oil
  • Cacao powder
  • Nut butter
  • Maple syrup
A smooth refined sugar-free ganache being drizzled on top of a gooey vegan cheesecake layer made from cashew nuts and dates.

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. 

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How to make a chocolate cheesecake from scratch

A smooth refined sugar-free ganache being drizzled on top of a gooey vegan cheesecake layer made from cashew nuts and dates.

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. 

Step by step instructions for healthy chocolate cheesecake bars. The first picture shows a food processor shot from above. It has whole cashews, walnuts and dates in it. The second picture is shot from the same angle, but everything is mixed up to a smooth doughy texture. There are also paleo-friendly chocolate chips added to the mix.

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.

There are two pictures next to each other. The left one is a crust made with almonds, medjool dates and chocolate chips. The right picture is the vegan gooey filling made with cashews and walnuts.

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

Instruction on how to make no bake brownies chocolate ganache frosting in one bowl.

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!?

The left picture shows smooth chocolate ganache on top of a cake You can tell that it was just poured on top because it's still shiny. The second picture is when the sugar-free dessert has come out from the freezer and it has a sprinkle of flaky salt on top.

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.

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How to Store These no Bake Cheesecake Bars

There is plate stacked high with gluten-free cheesecake bars. The texture looks gooey and nutty. They have a layer of rich dairy-free dark chocolate ganache on top as well.

These no bake 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. 

That’s it!

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. 

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What’s your favorite type of no bake dessert? Leave a comment below!

I’M LOOKING FORWARD TO SEEING YOUR CREATIONS! USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS

Pinterest picture for no-bake cheesecake bars. There are two pictures where you can see how fudgy and gooey the gluten-free dessert is

Here are three other chocolate recipes you might like:

1. No Bake Brownies

2. No Bake Double Chocolate Cookies

3. Salted Caramel Chocolate Brownies

There is a plate full of gluten-free cheesecake bars. The healthy dessert is topped with a creamy dairy-free chocolate ganache, chocolate chips and a sprinkle of sea salt.

Get the recipe:No Bake Cheese Cake Bars

Easy, no-bake Cheesecake bars with a rich and smooth ganache frosting topped with sea salt. They are freezer-friendly, vegan, dairy-free, paleo and gluten-free.
4.60 stars (5 reviews)

Ingredients

Crust

  • 1 cup almonds
  • 1 cup Medjool dates, ~13-15 **
  • 2 – 3 tbsp nut milk, optional
  • ¼ cup chocolate chips

Cheesecake Filling

  • 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***

Instructions 

  • Soak raw cashews and/or walnuts overnight with a pinch of salt (or hot water for 2 – 3 hours). Drain and rinse.
  • Almond Crust
  • 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 8×8 pan. Chill in the fridge freezer while making the next layers.
  • Cheesecake filling
  • 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.
  • Chocolate 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.

Notes

  1. * You can use only cashews or walnuts alone (3 cups total).
  2. ** You can use keto-friendly liquid sweetener to make this recipe low carb and keto-compliant. Start with 1/4 cup.
Serving: 1g, Calories: 339kcal, Carbohydrates: 37g, Protein: 10g, Fat: 28g, Saturated Fat: 8g, Polyunsaturated Fat: 18g, Cholesterol: 5mg, Sodium: 171mg, Fiber: 6g, Sugar: 24g

The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.