These Vegan Granola Cheesecake Bars couldn't be easier to make, with a date + granola crust and cheesecake filling. Plus, they're gluten free!
To start, line a bread loaf pan with parchment paper so that the bars won't stick.
Then, make the crust. Mix granola, dates, and maple syrup in the food processor until a crumbly, sticky dough is formed.
Add dough to the lined pan and press down with the bottom of a glass or jar so that it's compressed.
Then, make the cheesecake filling. Add your soaked cashews + all other filling ingredients to a high-speed blender and blend on high until the mixture is smooth and creamy.
Pour the cheesecake filling into the bread pan on top of the crust. Tap the loaf pan on your kitchen counter gently so that the filling settles.
Heat up your berry jam or preserves in the microwave for about 20-30 seconds until the jam loosens. Using a spoon, swirl jam into the cheesecake filling.
Set cheesecake bars in the freezer for at least 4-6 hours, preferably overnight.
Before serving, thaw bars on the counter for 15 minutes, or in the refrigerator for 30 minutes. (Do not leave out longer than this, the filling might melt!)
These bars will keep in the freezer for about 1-2 weeks.