What gives these cheesecake bars their unique flavor?

The cookie dough base incorporates mushroom powder for an earthy depth, complemented by vibrant pink beet and aromatic orange blossom water in the cashew cream layers.

Do I need to soak the cashews for this recipe?

Yes, the recipe specifies soaking cashews for a few hours (or overnight for the orange layer) to ensure a smooth, creamy texture for both the pink and orange cheesecake layers.

How do I achieve the marbled effect in the top layers?

After blending, divide the orange/white mixture, color half orange, then pour the white mixture over the pink layer and marble with a toothpick. Add the orange mixture and marble everything together, leaving a mostly orange top.

How long do these bars need to chill before serving?

The recipe instructs to chill the bars overnight before cutting them, allowing all the layers to set properly and flavors to meld.

Are these bars gluten-free?

Yes, this recipe is naturally gluten-free, utilizing hazelnut meal and flax seed meal in the cookie dough base and cashew-based creams for the layers.

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Raw Magical Cheesecake Cookie Dough Bars
[Vegan, Gluten-Free]

AW By: Adeline Waugh

Author Bio

Adeline Waugh is the creator of Vibrant and Pure Wellness, a website and Instagram account... Read More

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Sliced raw cheesecake bars: dark cookie dough base, pink and orange marbled cashew layers, topped with figs and pistachios.

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Raw Magical Cheesecake Cookie Dough Bars [Vegan, Gluten-Free]

Dairy Free

This recipe will make you believe in magic – it's that good. These magical bars have a hazelnut chocolate chip cookie dough base, a lemon raspberry layer, and a marbled orange blossom and vanilla bean layer topped with fresh figs and pistachio crumbles.

Ingredients You Need for Raw Magical Cheesecake Cookie Dough Bars [Vegan, Gluten-Free]

For the Raw Mushroom Chocolate Chip Cookie Dough Base:

1 cup hazelnut meal
2 1/2 tablespoons almond butter
2 1/2 tablespoons melted coconut oil
2 tablespoons golden flax seed meal
6 teaspoons mushroom powder
1 teaspoon vanilla extract
2-3 tablespoons maple syrup
1/4 cup vegan dark chocolate chips

For the Pink Layer:

1 cup of cashews (soaked for a few hours)
1 small raw beet, peeled and diced
1/4 cup filtered water
1/4 cup melted coconut oil
1/4 cup maple syrup
1/4 cup freeze-dried raspberries or strawberries
1 lemon, juiced
1 teaspoon lemon zest
1/4 teaspoon sea salt
1 teaspoon vanilla extract

For the Orange/White Marbled Layer:

1 cup of cashews (soaked for a few hours or overnight)
2-3 tablespoons filtered water
1/4 cup coconut oil, melted
1/4 cup maple syrup
2 teaspoons orange blossom water
1 orange, juiced
1 teaspoon orange zest
1/4 teaspoon sea salt
1 teaspoon vanilla extract
Figs, for topping
Pistachios, for topping

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How to Prepare Raw Magical Cheesecake Cookie Dough Bars [Vegan, Gluten-Free]

To Make the Mushroom Chocolate Chip Cookie Dough Base

Mix all ingredients together in a bowl until you have a thick dough like mixture.
Let this chill in the fridge for about 30 minutes.

To Make the Pink Layer:

Add all of the ingredients to your high-speed blender. Start with the smaller amount of water and add more if the mixture is too dry/chunky.
Blend ingredients until you have a thick and smooth mixture. Taste for any necessary adjustments.
Remove your pan with the cookie dough base from the fridge and pour the pink layer on top and evenly distribute.

To Make the Orange/White Marbled Layer:

Add all of the ingredients to your high-speed blender.
Blend ingredients until you have a thick and smooth mixture.
Divided the mixture in 1/2 and added orange coloring to half the mixture. Pour the white mixture and marbled it with the pink layer using a toothpick and a teaspoon.
Next, add the orange layer and marbled everything together but leave a mostly orange color on top.
Top the bars with figs and pistachios.
Chill the bars overnight before cutting them.