No-Bake Caramel Cheesecake Bars

gluten and dairy free no-bake cheesecake bar recipe by

These wholesome dessert bars are incredible!

Oh how I wish your computer had a ‘sample’ button where a hand pops out of the screen and gives you one of these incredible dessert bars.

One taste is all it would take for you to grab this recipe and high tail it to the kitchen to make a whole bunch more!

It may sound strange to have a cheesecake bar that’s dairy-free, but you gotta trust me on this one. Soaked cashews combined in the food processor with coconut oil, raw honey, vanilla and lemon juice make a creamy, delicious cheesecake bar. Throw in a crust made with almond flour and dates, then top it with caramel made with more dates and some coconut milk, and you’ve got one seriously nutritious, amazing-tasting dessert.

These bars keep well in the freezer, so go ahead and make a lot…you won’t regret it 😉

No-Bake Caramel Cheesecake Bars
A Recipe by Diana Keuilian
Prep time
Total time
Serves 24

For the Crust:
For the Cheesecake:
For the Caramel:
  • 20 dates, pitted, soaked for 1 hour, then discard soaking water
  • 3 Tablespoons filtered water
  • 5 Tablespoons canned coconut milk, full fat
  • 1 teaspoon vanilla extract
  • Pinch of salt (plus extra for the top)

  1. Throw the crust ingredients into a food processor and mix until smooth. Press into the bottom of an 8×8 brownie pan. Place in the freezer as you prepare the cheesecake.
  2. Wipe out the food processor, then add all of the cheesecake ingredients. Pulse until fully smooth. Spread over the crust. Freeze again as you make the caramel.
  3. Throw all the caramel ingredients into the food processor. Blend for about 3 minutes, until fully smooth and caramel colored. Spread over the cheesecake layer. Put it back in the freezer.
  4. After 30 minutes, cut the cheesecake into squares. Enjoy and then store leftovers (if there are any!) back in the freezer.

Calories: 238     Fat: 13 g     Carbohydrates: 31 g     Sodium: 22 mg     Fiber: 3 g     Protein: 4 g    


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  • jaemi May 27, 2013 at 11:53 am

    I don’t see lemon juice in the recipe but it is in the description. Is lemon juice used and how much?

    • Diana May 27, 2013 at 5:54 pm

      I’ve updated the recipe! It’s 1 teaspoon in the cheesecake filling 🙂

  • Michelle December 9, 2013 at 3:46 pm

    Can you suggest an alternative to the Honey in order to make this a true vegan recipe ? Would maple syrup work ? THanks !

    • Diana December 12, 2013 at 6:26 pm

      Hi Michelle,

      Yes, maple syrup would work! Also coconut nectar is a good honey sub.

  • Emily August 31, 2015 at 8:10 pm

    Is there anything you can replace with the cashews?

    • Diana September 1, 2015 at 7:59 pm

      Hi Emily- Cashews are the best for creaming, however you could try other nuts like pecans or walnuts and achieve similar results. Happy Cooking!

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