These vegan fig cheesecake bars are so beautiful it physically pains me. I think that figs are in the top 3 most beautiful pieces of produce, along with purple cabbage and golden kiwis <3. Figs have such a short season here in Minnesota and I take full advantage of them being fresh at the markets.

These bars are NO-BAKE which we love. It takes a lot of the potential screw-ups and user error out of a recipe when baking isn’t involved.

Figs? But why?

For this recipe, I specifically wanted something that was really aesthetically pleasing. I think sliced figs are the most beautiful produce so I definitely chose them for looks over flavor. But, don’t let that be any inclination of the flavor of these. They are subtly sweet – sort of like a date. They’re not tart whatsoever, sort of a savory + sweet flavor, very mild.

If you didn’t want to use figs for this recipe, you could always sub in something else like peaches, sliced kiwis, strawberries, whatever! Play around with this, that’s what all of the fun is with cooking.

Why is the base made from cashews?

Raw cashews within the last few years definitely took the vegan world by storm. They are a creamier nut which allows them to be puréed and used for a lot of vegan cheese substitutions. They are mild in flavor, which allows you to play with different flavorings and tailor them to whichever recipe you’re making (maple, vanilla, honey, fruit-flavored, etc.). For these vegan fig cheesecake bars specifically, I used maple syrup as the sweetener which is my personal favorite – especially for these cozier fall months.

The crust on these bars is not to be forgotten – it is truly delicious. Made from dates, cashews, and oats – it is perfectly sweet and chewy. The texture is sort of a granola bar vibe, and the flavor is subtly sweet from the dates which adds to the overall sweetness and pairs so well with the maple in the cheesecake base.

How do I store these vegan fig cheesecake bars?

These bars will be best stored in the fridge in an air tight container! They are all fresh ingredients and will only last for about 3-4 days in the fridge. Unfortunately with having fresh fruit on top, freezing them and thawing them out won’t be the best option. So, you have no choice but to finish them in 3-4 days – I have faith that you can do that though!

As always, let me know if you make these in the comments!

Vegan Fig Cheesecake Bars

megan sheley

A simple, delicious, and stunning no-bake dessert and is vegan but will certainly impress your non-vegan friends as well. A cashew and coconut base 'cheesecake' with a cashew and date crust and topped with beautiful figs.

5 from 1 vote

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Prep Time 30 minutes mins

Resting Time 1 hour hr

Course Dessert, Snack

Cuisine American

Servings 9 bars

Equipment

• 1 food processor or high powered blender

Ingredients

  

• 2.5 cup raw cashews
• 1/3 cup rolled oats
• 230 g pitted dates about 1.5 cups
• 1/2 tsp sea salt
• 1 cup coconut cream
• 3 tbsp maple syrup
• 1 tsp vanilla
• 1/2 lemon juiced
• Pinch of sea salt
• 4-5 large figs sliced

Instructions

 

• Get a pot of water boiling, and boil 1.5c of raw cashews for 15 minutes to soften up. While boiling, take your dates and soak them in HOT water for 10 minutes to soften up (make sure to remove the pits)
• In a food processor, add 1 cup raw cashews (not the soaked ones), rolled oats, your strained pitted dates (get as much of the water off and out of them as you can), and 1/4 tsp of salt. Food process until fully combined and dates are broken down. You may need to stop, stir, scrape the sides, and mix again. Should be a thick consistency!
• In a square 9×9 pan with parchment paper down, press your date crust and get as flat and even as possible (make sure to get the corners).
• Place in the freezer while you make the filling.
• In a high powered blender, add your soaked and drained cashews, coconut cream, maple syrup, vanilla, lemon juice, and 1/4 tsp of salt. Blend on high until cashews are fully puréed. The mixture should be creamy, not remotely chunky. Keep mixing until you get a smooth consistency.
• Remove your date crust from the freezer and pour the mixture over your crust. Use a spatula to spread evenly. Set in freezer for 10 minutes.
• In the mean time, thinly slice your figs. Remove from freezer and gently press the figs into your ‘cheesecake’. Place back into freezer for 1 hour. Cut into squares and enjoy! Keep in the fridge for 3-4 days. Enjoy!

Keyword dessert, easy recipes, no bake, snack, vegan