White Chocolate Cranberry Cheesecake Bars

White Chocolate Cranberry Cheesecake Bars

Before we get to these delicious looking white chocolate cranberry cheesecake bars, I have a confession to make. I LOVE dried fruit. Why? Because it tastes like candy, obviously. But therein lies the problem.

Dried fruit is very high in sugar because all of the water is removed when the fruit is dehydrated, making the fruit smaller in size and more concentrated in sugar. So I try to limit my dried fruit consumption. But I always fail. Once I open that Trader Joe's bag of dried mango, the bag never closes. I can't even count the number of time I've eaten an entire package of dried mango that contains 4.5 servings in just 10 minutes. And then, strangely, my stomach doesn't feel so great. Same thing with Medjool dates. I could eat a pound in one sitting. 

Which brings me to these dried cranberries from Wisconsin family farm Honestly Cranberry. There are no added sugars, oils, or juices in these babies. Plus, cranberries are a very low-sugar fruit to begin with, so you can eat an entire bag of these and not feel bad, physically or otherwise.


I've been looking for unsweetened, oil-free dried cranberries for the longest time, but have never found any. They're always sweetened with sugar, or at the very least, juice. I don't normally gloat about companies, but because I loved Honestly Cranberry so much and think they fill an important food in the market, I'm gloating about them! Also they're a family business that's been in the cranberry industry since the 1800s AND a certified women-owned business. How cool is that? You can check them out and buy your own dried cranberries here.

Now for the cheesecake. This is a pretty basic raw vegan cheesecake recipe. It's so much easier than making standard cheesecake, what with the water bath, precise baking times, and possibility of giving your guests food poisoning. You can vary the toppings or even the filling. For instance, add raw cacao powder to the filling or base for some chocolatey vibes. And if pistachios aren't your thing (though why wouldn't they be?), you can sprinkle shredded coconut or crushed pecans on top instead. 


If you make these bars or want to learn more about Honestly Cranberry, drop me a line in the comments below!



Raw Vegan Cranberry Cheesecake Bars

Makes 16 bars

Raw Vegan, Gluten-Free, Paleo



  • 1 1/2 cups mixed raw nuts (I used hazelnuts, almonds & pecans)
  • 1 cup Medjool dates (soak in hot water for 10 minutes if not soft)
  • 1/4 tsp sea salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon allspice
  • 1 teaspoon orange zest
  • 1 tablespoon coconut oil, melted


  • 2 cups raw cashews, soaked for 8 hours
  • 1/2 cup canned coconut milk
  • 1/4 cup raw cacao butter, melted
  • 1/4 cup raw coconut nectar
  • Juice of 1/2 lemon
  • Juice of 1/2 orange
  • 1 teaspoon orange zest
  • 1 1/2 teaspoons vanilla extract
  • Pinch of sea salt
  • 1/2 teaspoon ground ginger
  • Honestly Cranberry dried cranberries
  • Garnishes: crushed pistachios, orange zest, and melted white chocolate (recipe below)


  1. Line an 8×8 inch baking pan with parchment paper.
  2. For the crust, place all ingredients except the melted coconut oil in a high-powered food processor. While the ingredients are mixing, stream in the coconut oil. Blend until you have a dough that sticks together when pressed with your fingers. Press the crust into the bottom 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 the filling on top of the crust and smooth with a spatula.
  5. Top cheesecake with dried cranberries, crushed pistachios, orange zest, and melted white chocolate. Place in freezer for at least 4 hours to set.
  6. Before serving, let defrost at room temperature for 30 minutes.

Vegan White Chocolate


  • 1/4 cup coconut butter
  • 2 tablespoons cup raw cacao butter
  • 1 1/2 tablespoons raw coconut nectar


  1. Melt the raw cacao butter over a double boiler.
  2. Mix the melted cacao butter with coconut butter and coconut nectar in a food processor until thoroughly combined and smooth until it has the texture of melted chocolate.