Creamy Vegan Cheesecake Bars

Sometimes you just need dessert to be creamy, dreamy, and just the right amount of indulgent. Enter: Vegan Cheesecake Bars made with Darë’s newest creation, Oh My Goat vegan goat cheese.

These cheesecake bars offer a texture that melts on the tongue and a flavor that balances sweetness with cultured brightness. They’re simple to slice, easy to serve, and guaranteed to make you the big cheese at any gathering.

Cheesecake as Pre-Workout?

Cheesecake has a long and storied history, dating back to ancient Greece where it was offered to athletes for energy in the very first Olympic games! Athletes fueled by cheesecake, imagine that. Over the centuries it’s become the ultimate comfort dessert, famous for its silky-smooth texture and rich tang.

However, traditional versions rely heavily on dairy, which leaves many of us on the sidelines. Poor, dairy-intolerant Olympians.

That’s where Darë Oh My Goat vegan goat cheese came in to make sure we’re all taking home the gold (digestively). Cultured and creamy, it captures the bright tang of chèvre without the dairy. Composed with cashews, coconut milk, and cultures, it creates a filling that feels both nostalgic and fresh.

From the Crust to the Jiggle

Every cheesecake deserves a foundation that holds its own. This almond-oat crust brings nutty flavor and a hint of sweetness, balanced by coconut oil for the perfect crumble. It bakes into a golden base that supports the luscious filling without stealing the spotlight.

Now the gold medalist of this dessert: the filling. Cashews soaked until tender blend seamlessly with coconut cream, maple syrup, lemon juice, and the crux of the whole shabang, Darë Oh My Goat Cheese. The result is a custardy, tangy mixture that bakes into a smooth and creamy center with that signature cheesecake jiggle.

Berry Delicious

Cheesecake and fruit were meant to be together. A simple topping of blueberries simmered with maple syrup and lemon transforms into a glossy, jewel-toned sauce that drapes beautifully over each bar. Sweet, tart, and bursting with flavor, it brings the end-of-summer vibes to this decadent dessert. You can always substitute another berry of choice or use more than one variety!

These Vegan Cheesecake Bars Are:

Dairy-free and completely plant-based

Creamy, tangy, and rich without feeling too heavy

Perfect to make ahead and chill overnight

Easy to slice and share at gatherings

A canvas for your favorite seasonal toppings like blueberries, strawberries, spiced apples, chocolate drizzle - you name it

 

RECIPE

Serves: 9-12

Prep time: 30 minutes

Cook time: 1 hour

 

Ingredients:

Almond-Oat Crust

3/4 cup rolled oats

3/4 cup raw almonds

2 TBSP coconut sugar

5 TBSP coconut oil, melted

Filling

1 cup raw cashews

1 cup coconut cream (solid parts of full-fat coconut milk only)

8-oz. Darë Oh My Goat Cheese

1 TBSP arrowroot or cornstarch

1/2 cup pure maple syrup

1 TBSP melted coconut oil

2 TBSP lemon juice

Blueberry Topping

1 12-oz. bag frozen blueberries

1/2 lemon, squeezed

2 TBSP pure maple syrup

Instructions:

Add the raw cashews to a mixing bowl and cover with boiling hot water. Allow them to soak for ~30 minutes, then drain well. 

In the meantime, preheat the oven to 350°F and line an 8x8 baking dish with parchment paper. 

Add the oats, almonds, and coconut sugar to a high speed blender and process until you have a fine meal. 

Add in the melted coconut oil and pulse on low until a loose dough is formed, scraping down sides as needed. The mixture should stick together when pressed between your fingers. 

Transfer the mixture to the parchment-lined baking dish and spread evenly to distribute with the back of a spoon.

Transfer the baking dish to the oven for ~15 minutes or until the edges are golden brown. Remove from the oven to cool slightly, then reduce oven heat to 325°F.

Rinse out the blender, then add in the cashews, coconut cream, Darë Oh My Goat cheese, arrowroot or cornstarch, pure maple syrup, coconut oil, and lemon juice. Blend everything on high until the mixture is very creamy and smooth, scraping down sides as needed.

Pour the filling over the pre-baked crust and spread into an even layer. Tap the baking dish on the counter several times to remove any air bubbles.

Bake the cheesecake for 40-45 minutes, or until the edges look very slightly dry and only the center has a little jiggle.

While the cheesecake is baking, prepare the blueberry topping. Add the frozen blueberries to a small saucepan over medium heat. Once the fruit begins to melt and bubble, add in the maple syrup and lemon juice. Reduce the heat to low and allow the mixture to simmer for 8-10 minutes, until bubbling and thickened. Set aside to cool.

When the cheesecake is done, let it rest for 10 minutes at room temperature to slightly cool. 

Once the cheesecake is completely cooled, cover and refrigerate overnight or for at least 4-6 hours. To serve, lift out of the pan with parchment paper and cut into bars. 

Store leftovers in the refrigerator, covered, for 5-7 days. Serve chilled straight from the fridge with the blueberry topping!