Vegan Recipe: Chocolate Peanut Butter Cheesecake Bars

There’s something deeply satisfying about the flavor pairing of rich chocolate and creamy peanut butter—and when you elevate it into a cheesecake-style bar that’s completely vegan and gluten-free, you bring dessert indulgence and inclusivity into one bite. These vegan peanut butter and chocolate cheesecake bars start with a crust made from crumbled protein bars, layered with two cashew-cream fillings—one plain, one peanut butter-blended—and then topped with a smooth chocolate drizzle. Since they’re dairy-free and crafted with thoughtful ingredients (cashews, coconut oil, maple syrup, dark chocolate chips), they allow anyone with vegan, vegetarian, or gluten-free preferences to enjoy a dessert that doesn’t feel like a compromise.

In many ways, this recipe taps into more than just flavor—it’s about texture, layering, and experience. The base is crisp-pressed, the cashew filling gives a dense yet velvety cheesecake feel, the peanut butter layer adds richness and nutty depth, and the chocolate top provides the glossy finishing touch. Because the bars are frozen overnight before slicing, they deliver clean cuts and a refined result despite being no-bake or minimally baked style.

Whether you’re prepping for a dessert table, planning a treat for friends with dietary restrictions, or simply craving something decadent and plant-forward, these bars stand out. They prove that vegan/gluten-free desserts can be bold, satisfying and ready for sharing—no apology required. Let’s explore how you can adapt them, pair them, and serve them for memorable occasions.

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Chocolate Peanut Butter Cheesecake Bars

Recipe Details

Yield: 9 bars
Active Time: 15 minutes
Total Time: 12 hours and 15 minutes

Cheesecake Bar Ingredients

For the bars:

• 5 Square Organics Protein Crispy Bars, Dark Chocolate Chip
• 4 cups cashews, soaked overnight
• ¾ cup coconut oil, melted
• ½ cup maple syrup
• 1 teaspoon vanilla extract
• ½ teaspoon sea salt
• ¾ cup peanut butter

For the topping:

• 1 ½ cups dark chocolate baking chips
• 1 tablespoon coconut oil

How to Make Cheesecake Bars

1. Line a 9 by 9-inch baking dish with parchment paper, overlapping in both directions. Crumble the crispy bars and press them into the bottom of the dish, forming a crust.
2. Drain and rinse cashews, then place nuts in a food processor along with coconut oil, maple syrup, vanilla, and salt; blend until smooth.
3. Remove half of the mixture and spread evenly onto crust. Add peanut butter to remaining mixture and process until smooth, then spread the peanut butter mixture on top.
4. Make the topping: Melt chocolate chips and coconut oil in a small saucepan over medium heat. Pour over cheesecake and spread evenly, then cover the pan with plastic wrap and freeze overnight.
5. Remove bars using the parchment flaps and cut into squares before serving. Freeze any leftovers for up to 2 weeks.

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Cheesecake Bar Nutrition Facts

*Estimated per bar (recipe yields 9 bars). Based strictly on Thrive Market’s ingredient amounts.

Serving Size	1 bar
Calories	≈ 550 kcal
Protein	≈ 11 g
Carbs	≈ 40 g
Sugar	≈ 25 g
Fiber	≈ 7 g
Fat	≈ 40 g

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Cheesecake Bar Variations & Tips

• Nut-free swap: Instead of cashews in the cheesecake layer, use soaked sunflower seeds for a nut-free version; verify that other ingredients are allergy-safe.
• Change the crust base: Use gluten-free rolled oats and almond flour pressed with coconut oil to form the crust if you can’t access protein bars.
• Flavor twist in filling: Add ½ teaspoon espresso powder or orange zest to the cashew filling for extra flavor depth beneath the peanut-butter layer.
• Topping upgrade: After the chocolate drizzle sets, sprinkle coarse sea salt or cacao nibs to elevate the visual and flavour contrast.
• Mini bar version: Use a muffin tin or small silicone mold to make individual cheesecake bites—ideal for portion control or dessert trays.
• Make ahead & freeze: These bars should be frozen overnight, then slice and store in an airtight container in the freezer for up to two weeks. :contentReference[oaicite:3]{index=3}
• Less sweet variation: Try reducing the maple syrup in the filling by ¼ cup and using 70%+ dark chocolate chips in the topping for a deeper, less sweet profile.

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Best Cheesecake Bar Pairings

• Espresso or strong black coffee: The bold bitterness of espresso cuts through the richness of the bars and complements the peanut-butter-chocolate combo.
• Plant-based vanilla ice cream: Serve a warm (or slightly thawed) bar with a scoop of vegan vanilla ice cream for a luxe dessert duo.
• Fresh berries: Offer raspberries or sliced strawberries on the side— their bright tartness balances the dense sweetness of the bars.
• Chilled almond-milk latte: A creamy, mildly sweet almond-milk latte pairs well for a mid-afternoon indulgence with these bars.
• Dairy-free dark chocolate square: For extra chocolate dimension, provide a small 70%+ dairy-free dark chocolate square alongside the bar to highlight the chocolate layer.
• Sparkling water with a lime twist: Serve sparkling water with a slice of lime to refresh the palate between bites and keep the tasting experience clean.

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When to Make Cheesecake Bars

• Vegan/vegetarian dessert table: Bring these bars to a dinner party or gathering where guests have dietary restrictions—everyone can enjoy without feeling “the special diet option.”
• Birthday or celebration treat: Use these as an alternative to a traditional cake when you want something standalone, shareable and plant-based.
• Potluck or casserole-style dessert: Make the batch ahead, freeze until just before transport, slice and serve—ideal for shared meals or team events.
• Weeknight treat for two: After dinner, enjoy two bars with coffee or latte to cap off the evening with a rich, inclusive dessert.
• Prepping for sweet cravings: Keep a container of these in the freezer so when you want something decadent that aligns with your vegan/gluten-free lifestyle, you’re ready.
• Holiday dessert upgrade: Use these bars as part of a dessert spread on holidays like Thanksgiving or Christmas—especially when you want options that cater to plant-based guests without serving multiple desserts.

Recipe credit: Angela Gaines