Easter Vegg Cheesecake

If you are looking for a healthy and fun Easter dessert recipe this is the perfect one! NO BAKE colourful cheesecake bars that all the family will love!

This desserts requires no baking and all you’ll need is a food processor or blender to get this sweet done! The creamy filling is makes it the perfect light and cold dessert for spring or summer.

This is the perfect dessert to make in big batches as its kept frozen and it can be kept in the freezer for up to 15 days making it the perfect every day healthy sweet recipe.

These cheesecake is

  • Gluten Free

  • Dairy Free

  • Refined Sugar Free

  • Creamy

  • Paleo

  • Keto

  • Perfect Spring

To create the colours on this sweet I used Unicornfood Superfoods like blue spirulina, tropicana blend and pink pitaya powder to get the perfect natural colors with adding any artifical stuff! So if you can get your hands on this powder I would highly recomend they are the bomb!

Easter Vegg Cheesecake Bars

Serves: 12-14

Prep Time: 30 min

Set Time: 3 hrs



  • 1 Cup Dates

  • 2 Cups Pecans

  • 1/4 tsp salt

  • 1/2 tsp cinnamon

  • 1 Tbsp Cacao


  • 1 1/2 Cups Cashews, soaked 8hr or overnight

  • 1 Cup light coconut milk (canned)

  • 1/2 Cup Maple Syrup

  • 1/3 Cup melted coconut oil

  • 1/4 Cup lime juice

  • 2 tsp vanilla extract

  • For coloring: 1tsp of Blue Spirulina, 1 tsp Tropicana Blend, 1 tsp Pink Pitaya Powder ( I used Unicorn Superfoods)

  • Sprinkles to top ( optional)


  1. Soak dates in hot water for 10 min in a small bowl. In the mean time your dates soak add rest of crust ingredients to a food processor and blend until fine, transfer to a bowl.

  2. Once dates have soaked for 10 min drain them and remove seeds. Add them to your food processor with one tablespoon of water and blend until creamy and smooth. Add mixture to rest of base ingredients and use a spatula to combine until you get a "dough" consistency.

  3. Line a baking tray with foil or baking paper. Add base dough and spread into an even flat layer pressing it with a spatula. Place in freezer in the meantime you prepare your filling.

  4. Drain your cashews and add them to a high speed blender with the coconut milk, maple syrup, lime juice, coconut oil & vanilla. Blend until smooth.

  5. Separate cashew filling into 3 bowls, then add 1 tbsp of tropicana blend (can substitute by turmeric) and mix. Repeat with Blue Spirulina and Pink Pitaya for the purple layer and pink pitaya for the pink layer. Mix until all coloring is dissolved and you have a uniform xolour.

  6. Remove base from freezer and add half of the cashew mixture to your baking tray. With a spoon add doll pops of the each coloured batter randomly on top of the base. Swirl around using a tooth pick to create a marble effect to gently combine colours.

  7. Place back in the freezer and let set for at least 3 hours. Once it has set remove from freezer and allow to chill for 10 min before removing it from the tray and cutting into squares.

Notes: Keeps up to 15 days in a sealed container in the freezer. Allow 10-15 min to chill outside the freezer before serving.

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