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Creamsicle Vegan Cheesecake Bars
5 from 27 votes

Creamsicle Vegan Cheesecake Bars

Creamsicle Vegan Cheesecake Bars feature a nut-based crust topped with a creamy citrus filling reminiscent of creamsicle flavors. The crust combines cashews and dates to create a slightly crumbly base, while the filling blends soaked cashews with almond milk, fresh orange juice, honey, and vanilla bean flavor for a smooth, rich texture. A homemade orange sauce made by simmering thinly sliced oranges adds a translucent, glossy topping that enhances the cheesecake bars with fresh citrus notes and visual appeal.

Prep Time
45 mins
Total Time
45 mins
Servings: 16 Bars
Calories: 185 kcal
Course: Dessert
Cuisine: American

Ingredients

For the oranges:
  • 1 orange large
  • 1/2 cup honey
  • 1/2 cup water
For the crust:
  • 2/3 cup cashew nuts 93g, raw
  • 1/2 cup dates 70g, loosely packed
  • 1/2 teaspoon water
For the filling:
  • 2 cups cashew nuts soaked in water overnight (280g, raw
  • 1/4 cup almond milk unsweetened vanilla
  • 1/4 cup orange juice (not from concentrate)
  • 3 tablespoons honey
  • 1 tablespoon vanilla bean flavoring 19g, Amoretti natural artisan
  • salt pinch

Instructions

Make the orange sauce:
    Cup of Yum
  1. Zest the orange and set it aside for later (you should have about 2 teaspoons, packed). Slice about 1 inch off the end of each orange, and then VERY THINLY slice the remaining piece width-wise. Make sure it stays together, but slice it as thin as possible
  2. Combine the honey and water in a large pot on high heat and bring to a boil. Once boiling, stir in the oranges, making sure they are covered in the liquid.  Reduce the heat to medium low and simmer, stirring occasionally, until the oranges are translucent but still hold their shape, about 35-40 minutes.
Make the crust:
  1. Line the bottom of an 8-inch pan with parchment paper, leaving an overhang to use as a handle later.
  2. In a large food processor, process the cashews until crumbly. Add in the dates and continue to process until crumbly and mixed. With the food processor running, stream in the water and process until the mixture starts to come together.
  3. Transfer the crust into the prepared pan and press out firmly and evenly. I find it helps to hold a piece of parchment paper to press out, if the crust sticks to your fingers. Place into the freezer while you make the filling.
To make the filling:
  1. Add all the filling ingredients, along with the orange zest, into a high-powered blender and blend until smooth and creamy, scraping down the sides as necessary. Pour into the chilled crust and smooth out evenly.
  2. By this point, your oranges should be done. Using a slotted spoon, VERY carefully remove them one at a time from the pot. Place them on top of the cashew cream. Try not to overlap too much (a little overlap is OK).
  3. Drizzle 1 tablespoon of the cooking liquid over top of the orange slices (try not to get too much of it onto the actual exposed cream) and discard the rest.
  4. Place into the freezer until hard, at least 5 hours and up to overnight.
  5. To serve, let stand at room temperature for 5-10 minutes before slicing.

Nutrition Information

Calories 185kcal (9%) Carbohydrates 19.5g (7%) Protein 5.1g (10%) Fat 10.8g (17%) Saturated Fat 4g (20%) Sodium 2.8mg (0%) Potassium 51.8mg (1%) Fiber 1.5g (6%) Sugar 13.8g (28%) Vitamin A 25IU (1%) Vitamin C 6.2mg (7%) Calcium 13mg (1%) Iron 0.1mg (1%)

Nutrition Facts

Serving: 16 Bars

Amount Per Serving

Calories 185

% Daily Value*

Calories 185kcal 9%
Carbohydrates 19.5g 7%
Protein 5.1g 10%
Fat 10.8g 17%
Saturated Fat 4g 20%
Sodium 2.8mg 0%
Potassium 51.8mg 1%
Fiber 1.5g 6%
Sugar 13.8g 28%
Vitamin A 25IU 1%
Vitamin C 6.2mg 7%
Calcium 13mg 1%
Iron 0.1mg 1%

* Percent Daily Values are based on a 2,000 calorie diet.