Vegan Cheesecake Bars with Cranberry Compote & Persimmons

Vegan Cheesecake Bars with Cranberry Compote & Persimmons

With Christmas around the corner, it's vital to have a show-stopping dessert recipe ready for your holiday dinner table. Well, maybe it's not vital. Oxygen and water are vital. But it is important if you like impressing other people with food. The best part is that these cheesecake bars don't need to be cooked, so even a dummy can make this recipe without messing it up. They can also be made in advance and hang out in your freezer for a good chunk of time, so you can focus on other things like cleaning up your dirty apartment and making sure your drunk uncle behaves himself.

I'm usually partial to chocolate desserts for big holiday events, but I love the tangy-sweet flavor combination in this dessert so much that I may just serve it at Christmas dinner. If you can't find persimmons, you can leave them out. I will be a bit sad, but this dessert will still taste amazing.

Hope you all have a happy, safe, and healthy holiday! Okay, I don't really wish you a healthy holiday. I hope you indulge and break out your fat pants. But, like, I hope you don't get sick and stuff.

vegan cheesecake bars cranberry persimmon

Vegan Cheesecake Bars with Cranberry Compote & Persimmons

 Vegan, Gluten-Free

Serves 16

Ingredients

Crust

  • 1 1/2 cups mixed raw nuts (I used pecans, walnuts & macadamia nuts)
  • 1 cup Medjool dates (soak in hot water for 10 minutes if not soft)
  • 1/4 tsp sea salt
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1 teaspoon orange zest
Filling
  • 2 cups raw cashews, soaked for 8 hours
  • 1/2 cup canned coconut milk
  • 1/4 cup coconut oil, melted and cooled
  • 1/4 cup agave syrup or maple syrup
  • Juice of 1/2 lemon
  • 1 teaspoon orange zest
  • 1 1/2 teaspoons vanilla extract
  • Pinch of sea salt
  • 1/2 teaspoon ground ginger
  • Cranberry Compote (see below)
  • Persimmons, thinly sliced

Directions

  1. Line an 8x8 inch baking pan with parchment paper.
  2. For the crust, place all ingredients in a high-powered food processor. Blend until you have a dough that sticks together when pressed with your fingers. Press the crust into the bottom and slightly up the sides of the pan. Place in freezer while you prepare the filling.
  3. For the filling, place the cashews in the food processor and blend until finely ground. Add remaining ingredients (coconut milk - ground ginger). Blend until you have a smooth filling. Taste for sweetness.
  4. Pour filling on top of crust.
  5. Layer persimmons on top of filling. Spoon cooled cranberry compote on top. Place in freezer for at least 3 hours to firm up. Slice into squares or bars.
  6. Before serving, let defrost at room temperature for 30 minutes or so.

vegan cheesecake bars cranberry persimmon

Cranberry Compote

Ingredients

  • 5-6 ounces of fresh cranberries
  • 4-5 tablespoons coconut sugar or maple syrup
  • 1/4 cup water
  • 1 teaspoon arrowroot powder

Directions

  1. Combine all ingredients in a small saucepan over medium heat. Bring to a simmer and cook, stirring frequently, for 5 minutes until the compote resembles the texture of a sticky jam. Let cool slightly.

vegan cheesecake bars cranberry persimmon