These easy Vegan No-Bake Chai Latte Cheesecake Bars are super creamy and full of chai spice flavor! Creamy cashew cheesecake filling on a simple pecan date crust made in the food processor. These cheesecake bars are gluten-free, paleo, vegan, and no-bake!
Line an 8-inch (20cm) square baking pan with parchment paper, and lightly grease with coconut oil.
In the bowl of a food processor, place dates. Pulse until finely chopped. Add pecans, ground ginger, cinnamon, and salt and pulse on medium-low speed until a sticky dough begins to forms, with small pecan bits remaining. (Do not overprocess or the crust will become unpleasantly oily.) Press the crust into the bottom of the prepared pan. Chill in the fridge while you prepare the rest.
Drain the soaked cashews, and rinse with cold water. In the container of a blender, combine cashews, coconut milk, maple syrup, melted coconut oil, orange or tangerine juice (if using), vanilla, coffee powder, spices and ¼ teaspoon salt; blend until mixture is silky smooth and creamy, 2 to 3 minutes. Taste and adjust seasonings, if desired.
Pour chai latte cheesecake filling into prepared chilled pecan crust, smoothing top with an offset spatula. Tap the pan on the counter a few times to release any air bubbles trapped in the filling. Freeze until completely firm, at least 3 hours.
When the cheesecake bars are all set, run a knife under hot water to warm it up before cutting bars with a sharp knife. Cut into 16 squares (4 x 4). Garnish to your liking. Let thaw at room temperature for 10 to 15 minutes before serving. I recommend you cut them with a hot knife while still frozen for a clean sharp cut THEN let them warm up a bit.
Forgot to soak the cashews?
If you forgot to soak the cashews, place them in a saucepan, cover with water and boil for 10 minutes before proceeding with the recipe.
Refrigerate bars in an airtight container for up to 2 weeks, or freeze for up to 2 months.
Coconut Caramel Sauce:
Combine ½ cup full fat coconut milk, 3 tablespoons coconut sugar and ¼ teaspoon salt in a small saucepan over medium heat. Bring to a boil then drop the heat to low and let it simmer energetically. Keep stirring constantly until your mixture begins to both thicken and darken. This should take a minimum of ten minutes. Transfer to a container and let it cool. It will thicken as it cool. Store in the fridge.
No Bake Vegan Chai Latte Cheesecake Bars https://www.notenoughcinnamon.com/vegan-chai-latte-cheesecake-bars/