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These Chai Cheesecake Bars are tangy and full of spicy chai flavor - they have a vegan cashew cheesecake filling and a pecan date crust. These creamy cheesecake bars are gluten-free, paleo, vegan, and there's no baking required!

Chai Cheesecake Bars (Gluten Free, Paleo + Vegan)

  • Author: Rachel Conners
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 16 bars 1x
  • Category: Dessert



For the crust

  • 1½ cups pecans
  • 1 cup pitted dates (finely chopped)
  • ¼ teaspoon kosher salt

For the cheesecake

  • 2 cups cashews (soaked for at least four hours or preferably overnight)
  • ½ cup canned coconut milk (shaken)
  • ¼ cup coconut oil (melted and cooled (use refined coconut oil if you want no coconut flavor))
  • ⅓ cup pure maple syrup
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon vanilla extract or 1 teaspoon vanilla bean paste
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon grated nutmeg
  • ¼ teaspoon ginger
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon black pepper


  1. Line an 8” square pan with parchment paper for easy removal, and lightly grease with coconut oil. Set aside.
  2. Add the pecans, pitted dates and salt to a food processor or high-powered blender and pulverize until it comes together into a sort of sticky dough, with small pecan bits remaining. Press the pecan date dough evenly along the bottom of the prepared pan.
  3. In a high-powered blender (I used my Vitamix, but most powerful blenders should do the job), combine all of the ingredients and blend for about 2 minutes, or until the mixture is silky smooth and creamy. You may need to add a bit more coconut milk or lemon juice to get it to blend smoothly if your blender isn’t super high-powered.
  4. Once it’s smooth, taste the mixture and adjust the sweetness/tartness/spice levels, if desired.
  5. Pour the smooth filling into the prepared pan over the pecan crust. Smooth out the top and tap the pan hard against the counter a few times to release any air bubbles.
  6. Place in the freezer to set for at least 3 hours or until completely firm before cutting into 16 squares. I recommend running your knife under hot water to warm it up before cutting the bars with the still-hot (dried) knife.
  7. Serve frozen or let them thaw at room temperature for 10-15 minutes before serving. Store in the freezer for up to 2 weeks.


For the topping, I mixed up a bit more of each of the spices used in the recipe along with about a tablespoon of coconut sugar, sprinkled it on, and topped with a pecan!


  • Calories: 234
  • Sugar: 10
  • Fat: 19
  • Carbohydrates: 15
  • Fiber: 1
  • Protein: 4