These no-bake chocolate berry bars are silky, flavorful, and effortless to prepare. The creamy cashew filling recreates a classic cheesecake texture without baking, while the crunchy cacao cereal and pecan crust adds a delightful contrast. The balance of sweet and tart from the filling and fresh berries makes these bars a crowd-pleasing, family-friendly dessert you’ll come back to again and again.
This recipe was developed in collaboration with One Degree Organics.
It’s been a busy week at home with baby Sophie — she’s growing so fast it’s hard to keep up. I’m a little behind on recipe posts, but this one was worth the wait. I partnered with One Degree Organics to create a no-bake cheesecake bar that’s both satisfying and simple to make.
I love cheesecake because it’s easy to adapt: different crust ingredients, fillings, and toppings let you get creative. For this vegan version I used sprouted Cacao O’s in the crust. The result is a sweet, sticky crust with wonderful crunch and texture — a healthier spin on the nostalgic cocoa-forward cereals I enjoyed as a kid.
For the crust I swapped my usual base for Cacao O’s and pecans. The combination creates a crunchy, flavorful foundation that holds together well when pressed into the pan. Medjool dates provide natural sweetness and stickiness so the crust stays cohesive without added sugars.
The cashew-based filling is simple: soaked cashews blended with coconut milk, maple syrup, lemon juice, vanilla, and a touch of coconut oil. When processed until smooth, the filling achieves a creamy, cheesecake-like consistency that pairs perfectly with berries on top.
You can top these bars with any fruit or berry you prefer. If you want them sweeter or tangier, adjust the maple syrup and lemon juice to match your taste. The recipe is very adaptable — a great canvas for personal tweaks.
These bars would be a festive choice for a summer celebration like a Fourth of July picnic. They freeze well, so I recommend making a double batch if you want extras for the freezer. To serve, let them sit at room temperature for 15–20 minutes so the filling softens slightly and slicing is easier.
Next time I might dip the strawberries in dark chocolate before arranging them on top — dark chocolate-covered strawberry cheesecake bars sound irresistible. For now, they’re perfect as-is for a lighter, not-too-sweet dessert that’s easy to enjoy by the piece or two (or three!).
More like this:
Easy Vegan Raspberry Cheesecake
Paleo Pecan Caramel Cheesecake Bars
No Bake Peanut Butter Cheesecake
Tim and I have been enjoying these bars for an afternoon treat and dessert. Because they’re not overly sweet, you can indulge without feeling like you’ve had too much sugar. Give these mixed berry gluten-free vegan cheesecake bars a try — they’re likely to become a favorite with family and guests.
Be sure to follow the notes below about soaking the cashews and bringing ingredients to room temperature to get the smoothest filling.
No Bake Chocolate Berry Bars
Monica Stevens Le
15 mins
4 hrs 15 mins (includes chilling)
Dessert
American
8
453 kcal
Ingredients
Crust
- 2 cups Sprouted Cacao O’s
- ½ cup pecans
- pinch of sea salt
- 10–12 Medjool dates (see notes)
- 2 ½ tablespoons coconut oil
Cheesecake Layer
- 2 cups raw cashews (soaked in boiling water for 1½ hours, then drained)
- ⅓ cup pure maple syrup
- ½ cup canned coconut milk
- 2 ½ tablespoons coconut oil, room temperature
- 2 tablespoons lemon juice
- 1 teaspoon pure vanilla extract
- ¼ teaspoon sea salt
Instructions
- Place raw cashews in a bowl and cover with boiling water. Let soak, uncovered, for 1½ hours. Rinse and drain thoroughly.
- Line an 8 x 8 inch baking dish with parchment paper and set aside.
- In a food processor, combine Cacao O’s, pecans, and a pinch of sea salt. Pulse until evenly combined. Add dates and coconut oil, and pulse until the mixture becomes sticky and holds together when pressed.
- Press the crust mixture into the prepared pan, using an offset spatula or warm hands to spread it evenly across the bottom and slightly up the sides.
- Rinse and dry the food processor bowl (or use a high-speed blender). Add all filling ingredients and blend for 45 seconds to 1 minute, until completely smooth and creamy. Taste and adjust lemon and sweetener as desired. Pour the filling over the crust and smooth the top.
- Freeze the bars to set for about 4 hours, or until firm. Overnight is best.
- When ready to serve, remove from the freezer and let sit at room temperature for 15–20 minutes to soften. Use a hot, wet knife for clean slices. Top with fresh berries and enjoy.
Notes
- Bring all filling ingredients to room temperature before blending; cold ingredients can prevent a perfectly smooth texture.
- Use 10–12 dates depending on moisture and stickiness; the crust should be tacky enough to hold together when pressed.