You know what’s better than cheesecake? Chocolate chip cheesecake. I can’t think of a better combo, so I made it a reality.
I’ve made cheesecakes in the past, like my raspberry cheesecake cups, and it was about time that I made a new one! The crust and base is pretty similar. I just changed the flavor, meaning that this recipe is just as easy as the cheesecake cups, and just as delicious! I didn’t have much trouble getting these cheesecake bars out of my freezer. My boyfriend likes them so much that he ate 1 or 2 bars everyday for like 5 days. I love it when my recipes are boyfriend approved.
If you’re looking for an easy dessert that is no-bake and easily keeps fresh in the freezer, you’ve found it! Chocolate chips are an excellent, chewy, and decadent edition to rich and creamy cheesecake. The cashew base imitates a similar texture to cheesecake, but it is best when straight out of the freezer or else it will melt (I am working on a baked cheesecake recipe at the moment, just need to keep testing so that it’s up to my standards). Yes, it is possible to enjoy desserts without dairy. In fact, I prefer it.
What I like most about no-bake cheesecake is how easy and healthier it can be. Cashews, natural sweetener, a crust made out of almonds and oats, there’s actually some nutrition in sweets! No, I would not recommend eating the whole pan, but a piece a day won’t make you feel like you cheated. That’s a necessity for me because I love sweets, but don’t love sacrificing my health. Learning that there is a happy medium does wonders for my health and my sanity.
If finding the balance between being healthy and maintaining sanity is important to you as well, I recommend these bars. They satisfy any sweet craving, and taste amazing. Yup, amazing desserts can (and usually are) vegan.
- 1 Cup Almonds
- ½ Cup Oats
- 15-18 Medjool Dates, Pitted
- 2 Cups Cashews
- 1 Cup Maple Syrup
- 1 Tsp Vanilla Extract
- 1 Cup Coconut Milk
- ¾ Cup Chocolate Chips
- Pulse almonds in a food processor 10-15 times, until small chunks remain. Add oats and 10 dates to start and blend. Gradually add dates until a sticky crust remains. If mixture gets too wet, add more almonds.
- Transfer crust to a 8x8 baking pan and press to evenly spread. Place in freezer for 10-15 minutes.
- Add filling ingredients (except chocolate chips) to a high-speed blender and blend until smooth, about 1-2 minutes.
- Transfer mixture to large bowl and stir in chocolate chips.
- Pour filling on top of crusted pan and place in freezer for about 4-6 hours, until hardened.
- Cut cheesecake into bars (as big or small as you'd like) and keep in freezer until serving, can be kept in freezer for up to 7-10 days.
I hope you enjoy this recipe and please let me know if there are any dessert recipes you would like me to make!
Have a wonderful day, and namaste