These vegan raspberry cheesecake bars are creamy, delicious, and loaded with raspberry goodness!



  • 1 cup walnuts
  • 3/4 cup oats
  • 1 cup medjool dates
  • 1/2 tsp cinnamon
  • pinch of salt


  • 1 1/2 cups cashews, soaked overnight then drained (You can do a “quicky” soak by placing your cashews in boiling water for 1-2 hours)
  • 1 jar of Raglan Coconut Yoghurt (Raspberry & Lime)
  • 1/2 cup of coconut oil
  • 1 tbsp maple syrup
  • juice of 1 lemon
  • zest of 1 lemon
  • 1 tsp vanilla extract

Raspberry topping

  • 1 cup raspberries
  • 1 tbsp maple syrup

Note: If you can’t get your hands on medjool dates, you can soak your dates for about an hour in warm water – this will soften them up so that they blend more easily.


  1. In a food processor, blend the walnuts, oats, dates, and salt until it forms a dough. You should be able to press the dough together with your fingertips. If it is too dry, add a small spoon of water
  2. Press the dough down into your pan, until it coats the entire bottom of the pan. Place the pan in the freezer while you prepare the rest of your ingredients
  3. Place the cashews in a food processor, and blend until completely smooth
  4. Add the coconut oil, maple syrup, lemon juice, lemon zest and vanilla
  5. Pour the coconut yoghurt into the mixture and gently mix together with a spatula or spoon
  6. Pour the mixture into your pan
  7. Place your raspberries and maple syrup in a food processor and blend. Spoon the mixture into the pan on top of the cheesecake layer
  8. Place your vegan raspberry cheesecake bars into the freezer to firm up for 2-3 hours
  9. When ready to serve, remove from pan, cut into squares, and serve!

Share your creations!

Post your photos to our Facebook Page or use the hashtag #raglanfoodco on Instagram.

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