Vegan Apple Butter Cashew Cheesecake Bars
No-bake vegan cheesecake bars featuring a nutty oat-almond crust, creamy cashew filling brightened with lemon, and swirled apple butter, topped with a cinnamon crumble. Naturally gluten-free when certified oats used. Perfect for potlucks, meal prep, or dairy-free celebrations. The combination of tart lemon, sweet maple, and warm cinnamon creates balanced flavor without processed ingredients.
Ingredients
- ¾ cup apple butterapplesauce1:1fruit spreaddairy-free
less concentrated apple flavor
- 1 cup rolled oats, heaping, certified gluten-free if needed
- 1 cup raw almonds, heaping
- ¼ tsp sea salt
- 2 Tbsp maple syrup
- 4 Tbsp coconut oil, melted
- 1 cup raw cashews
- 1 cup coconut creamfull-fat oat milk1:1dairy-freeadds dairy
thinner texture, use additional 1/2 Tbsp arrowroot
Full guide → - 1 ½ Tbsp arrowroot starch, or cornstarch
- 2 tsp lemon zest, from approximately 1 lemon
- 3 Tbsp lemon juice, from approximately 1 large lemon
- 1 pinch sea salt
- ¼ cup maple syrup, plus more to taste
- ½ tsp ground cinnamon(optional)
- 2 Tbsp rolled oats, certified gluten-free if needed
- 3 Tbsp almond flour
- 1 pinch ground cinnamon
- ½ tsp coconut oil, melted, or avocado oil(optional)
- 2 tsp maple syrup(optional)
Instructions
- 1
Prepare apple butter if making from scratch and let cool completely.
- 2
Soak raw cashews in boiling water for 30 minutes to 1 hour, then drain thoroughly.
- 3
Preheat oven to 350F (350°F) and line 8x8 inch baking dish with parchment.
- 4
Blend oats, almonds, and sea salt in high-speed blender until fine meal forms.
- 5
Transfer to bowl and stir in maple syrup and melted coconut oil until mixture forms dough that holds when squeezed.
- 6
Press mixture evenly into prepared pan using a flat-bottomed glass.
- 7
Bake at 350F for 15 minutes, increase heat to 375F, and bake 4-6 minutes more until edges brown.
- 8
Remove and cool slightly, reduce oven to 350F.
- 9
Blend soaked cashews with coconut cream, arrowroot starch, lemon zest, lemon juice, sea salt, maple syrup, and cinnamon until very smooth and creamy.
- 10
Taste filling and adjust lemon zest or maple syrup as desired for balanced flavor.
- 11
Spread thin layer of apple butter over crust, then pour cashew filling on top and spread evenly.
- 12
Tap pan on counter to release air bubbles.
- 13
Swirl remaining apple butter over filling with toothpick or knife.
- 14
Optional: combine oats, almond flour, salt, cinnamon, coconut oil, and maple syrup into crumble and sprinkle over filling.
- 15
Bake 20-25 minutes until edges appear slightly dry and center jiggles gently but is not liquidy.
- 16
Rest 10 minutes, cover loosely with parchment, and refrigerate 6-8 hours or overnight until fully set.
- 17
Lift from pan and slice into bars to serve.
- 18
Store covered in refrigerator up to 4 days or freeze up to 1 month.
Tips
Soak cashews thoroughly for 30-60 minutes to achieve silky-smooth filling without gritty texture. Drain completely to prevent wateriness.
Underbake slightly - center should jiggle gently when shaken. Residual heat sets bars during chilling; overbaking creates dense, dry texture.
Chill overnight minimum for flavors to meld and structure to set properly. Use parchment to lift bars from pan cleanly for even slicing.
Good to Know
Store covered in refrigerator up to 4 days. Freeze in airtight container up to 1 month, though best within 2 days. Thaw in refrigerator before serving.
Prepare crust and store in pan covered up to 2 days. Make filling up to 1 day ahead and refrigerate separately, then assemble and bake when ready. Full bars best made 1-2 days before serving for optimal flavor development.
Serve cold or at room temperature with fresh lemon zest, whipped coconut cream, or berry compote. Cut into 16 squares with hot wet knife for clean edges. Perfect for potlucks, meal prep boxes, or dairy-free celebrations.
Common Mistakes
Do not overbake filling to avoid dense, dry bars. Center should appear jiggly when shaken at end of baking.
Do not skip cashew soaking to avoid gritty, mealy texture in filling.
Do not chill less than 6 hours to avoid incomplete setting and difficulty slicing cleanly.
Do not skip draining cashews thoroughly to avoid watery filling.
Substitutions
Dairy-Free Swaps
thinner texture, use additional 1/2 Tbsp arrowroot
Full guide →Gluten-Free Swaps
General Alternatives
FAQ
Can I make these without a high-speed blender?
A food processor works for oats and almonds but cashew cream is harder to achieve smoothly. Try soaking cashews longer (1+ hour) and using a regular blender in smaller batches, processing longer. Instant cashew butter can substitute but flavors differ slightly.
What if my filling is too thick or thin?
Too thick: add 1-2 Tbsp coconut cream. Too thin: whisk in additional 1/2 Tbsp arrowroot starch mixed with 1 Tbsp water, blend again. Filling should pour easily but hold shape slightly when spread.
How long do bars keep and can I freeze them?
Refrigerate covered up to 4 days. Freeze in airtight container up to 1 month, though texture and flavor best within 2 days. Thaw in refrigerator 2-3 hours before serving. Do not microwave.