No-Bake Coffee ‘Cheesecake’ Bars

No-Bake Coffee ‘Cheesecake’ Bars

These coffee cheesecake bars are about to become your new dessert obsession!
Calling all coffee lovers: these sweet treats are packed with your favorite beverage! I’m a big fan of adding coffee to baked goods. It gives them a deep, intense flavor and for this recipe, any coffee works well — so feel free to use your favorite beans.

The best part is these raw coffee cheesecake bars are packed with good-for-you ingredients so you can have your “cheesecake” and eat it too.

With a pecan-cacao powder crust that resembles the crust of brownies and a creamy, silky cashew-coffee topping, this is one seriously irresistible dessert!

There’s zero baking required, making them a cinch to whip up. You do have two steps involved – one for the crust and one for the filling, but it’s all easily done in the blender. Just blend, transfer to a baking pan to harden, pop in the refrigerator, and you’ve got decadent coffee “cheesecakes”!


Total time:10 MINS
Prep Time:10 mins

No-Bake Coffee 'Cheesecake' Bars

Calling all coffee lovers! These coffee cheesecake bars are about to become your new dessert obsession.


  •  1 ½ cups raw pecans
  •  ½ cup cocoa powder
  •  ¼ cup maple syrup
  •  ½ t vanilla extract
  •  ½ t cinnamon
  •  ¼ t salt
  •  1 ½ cups raw cashews, soaked in water 2-3 hours
  •  ½ cup maple syrup
  •  ¼ cup unsweetened almond or coconut milk
  •  ½ cup brewed coffee, chilled
  •  ¼ cup coconut oil
  •  ¼ t salt
  •  ¼ cup cacao nibs


  •  Place cashews in a large bowl and fill with water to soften 2-3 hours.
  •  Drain water from cashews. Set aside.
  •  TO MAKE THE CRUST: Combine all ingredients for the crust in a food processor or high speed blender. Process on high until fully combined. It will form a ball when it’s ready.
  •  Line a 9x5 meatloaf pan with parchment paper, allowing the paper to hang over the edges of the pan for easy removal.
  •  Transfer the crust mixture to the pan and spread into an even layer. Place in the refrigerator.
  •  TO MAKE THE FILLING: Clean your blender or food processor, then add cheesecake ingredients. Process on high until creamy.
  •  Remove crust from refrigerator and evenly top with “cheesecake” filling. Sprinkle on cacao nibs.
  •  Place the pan in the freezer 2-3 hours.
  •  Remove from the freezer and gently lift the cheesecake out of the pan with the parchment paper. Place on a hard surface to slice into 12 bars. Note: you may need to let them thaw a bit prior to slicing.





Write a comment

Comments are moderated