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Vanilla Bean Cranberry Swirl Bars (Gluten Free, Paleo + Vegan)

Bar Cookies· Cheesecake· Dairy Free· Desserts· Fruit· Gluten Free· Paleo· Refined Sugar Free· Vegan

11/13
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These No-Bake Vanilla Bean Cranberry Swirl Bars are made with cashews for a smooth and creamy “cheesecake” that’s completely paleo, dairy-free, vegan, and gluten-free with no baking required! You can use leftover cranberry sauce for the tart cranberry swirl, and these can easily be made ahead of time. This post is sponsored by Sprouts.

These No-Bake Vanilla Bean Cranberry Swirl Bars are made with cashews for a smooth and creamy "cheesecake" that's completely paleo, dairy free, vegan, and gluten free with no baking required! You can use leftover cranberry sauce for the tart cranberry swirl.

Cranberries, in my opinion, are one of the underrated flavors of winter. They’re tart, but in a way that makes them perfect in sweet treats. The fruity tartness pairs fabulously with subtle sweetness, particularly maple syrup. They make any dessert they’re in incredibly flavorful.

Case in point? These Cranberry Crumb Bars have a beautiful flavor juxtaposition of tart vs. sweet, and the cranberries in this Cranberry Apple Crisp make a classic dessert next-level delicious. They have a way of amping up any dessert, and pair amazingly well with the warm spices so prevalent in winter baking.

These No-Bake Vanilla Bean Cranberry Swirl Bars are made with cashews for a smooth and creamy "cheesecake" that's completely paleo, dairy free, vegan, and gluten free with no baking required! You can use leftover cranberry sauce for the tart cranberry swirl.

Are you a big cranberry fan?!

Frankly, the most common place we see cranberries all fall and winter long is on the Thanksgiving table. Usually, in the form of a big bowl of cranberry sauce. And if your families are like mine, you always end up with lots of cranberry sauce leftovers.

These Vanilla Bean Cranberry Swirl Bars are a way to use some of your extra cranberry sauce before your Thanksgiving meal AND create a Thanksgiving dessert at the same time. You can also whip these up when you’re staring at a bowl of leftover cranberry sauce, wondering what to do with it.

These No-Bake Vanilla Bean Cranberry Swirl Bars are made with cashews for a smooth and creamy "cheesecake" that's completely paleo, dairy free, vegan, and gluten free with no baking required! You can use leftover cranberry sauce for the tart cranberry swirl.

Of course, you can also just make the quick cranberry sauce I’ve included if you don’t have any on hand (based off my favorite paleo cranberry sauce recipe), but I love that part of this recipe can be traded out to help you use up some leftover food.

Another reason why these are the perfect Thanksgiving dessert: no baking necessary! These won’t take up any precious oven room on the big holiday, and you can prep them ahead of time. That’s always a holiday recipe win, don’t you agree?

These Vanilla Bean Cranberry Swirl Bars are made with cashews for a smooth and creamy "cheesecake" that's completely paleo, dairy free, vegan, and gluten free! You can use leftover cranberry sauce for the tart cranberry swirl.

I got all of my ingredients for this recipe at Sprouts. They have amazing quality products, and they always have all the organic products I need, often super affordably by their house brand. The bulk bins are also always a stop on my trip to stock up on nuts and seeds. For this recipe, I picked up organic pecans and cashews, cranberries, maple syrup, coconut milk, coconut oil…pretty much all the goods!

To make Vanilla Bean Cranberry Swirl Bars:

You really just need a food processor or a high powered blender! You’ll make both the crust + filling are in one.

To make the crust, you’ll combine pecans, almond flour, 2 dates for a touch of sweetness, a little coconut oil, cinnamon, and salt. You’ll pulse it all together until it’s sticky, and then press it into the pan.

These No-Bake Vanilla Bean Cranberry Swirl Bars are made with cashews for a smooth and creamy "cheesecake" that's completely paleo, dairy free, vegan, and gluten free with no baking required! You can use leftover cranberry sauce for the tart cranberry swirl.

For the creamy vanilla bean cheesecake, you’ll blend all of the ingredients, including the soft soaked cashews. You’ll puree them into a luscious vanilla bean-flecked filling. Then, you’ll pour it over the crust and swirl the cranberry sauce onto the top. If you want more cranberry flavor, I’d suggest dolloping some cranberry sauce in the vanilla filling. You can then fold it in to get swirls all the way through, instead of just on top.

These Vanilla Bean Cranberry Swirl Bars are rich and lusciously creamy. They have a smooth vanilla bean flavor and pockets of tart cranberry flavor to help cut the richness. They’re a perfect, unique dessert for the holiday season. Enjoy!

These No-Bake Vanilla Bean Cranberry Swirl Bars are made with cashews for a smooth and creamy "cheesecake" that's completely paleo, dairy free, vegan, and gluten free with no baking required! You can use leftover cranberry sauce for the tart cranberry swirl.

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These Vanilla Bean Cranberry Swirl Bars are made with cashews for a smooth and creamy "cheesecake" that's completely paleo, dairy free, vegan, and gluten free! You can use leftover cranberry sauce for the tart cranberry swirl.

Vanilla Bean Cranberry Cheesecake Bars


  • Author: Rachel
  • Yield: 16 bars 1x
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Description

These Vanilla Bean Cranberry Cheesecake Bars are made with cashews for a smooth and creamy “cheesecake” that’s completely paleo, dairy free, vegan, and gluten free! You can use leftover cranberry sauce for the tart cranberry swirl.


Scale

Ingredients

For the cranberry sauce swirl (if not using leftover cranberry sauce)

  • 6 oz. cranberries, fresh or frozen both work
  • ¼ cup maple syrup
  • ½ teaspoon cinnamon
  • ⅛ teaspoon allspice
  • ⅛ teaspoon nutmeg
  • ¼ cup fresh orange juice, plus the zest

For the crust

  • ½ cup toasted pecans
  • ½ cup almond flour
  • 2 pitted dates
  • 2 tablespoons coconut oil
  • 1 teaspoon cinnamon
  • ¼ teaspoon sea salt

For the cheesecake

  • 2 cups raw cashews, soaked in cold for at least six hours or preferably overnight (see Notes)
  • ½ cup canned coconut milk
  • ¼ cup coconut oil melted and cooled slightly
  • ⅓ cup pure maple syrup
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon vanilla extract or 1 teaspoon vanilla bean powder

Instructions

  1. Line an 8” square pan with parchment paper for easy removal, and grease well with coconut oil. Set aside. Prepare cranberry sauce (directions below) and set aside to cool, if not already prepared.
  2. Add the pecans, almond flour, pitted dates, coconut oil, cinnamon 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. Don’t over process, or it’ll turn into nut butter! Press the date dough evenly along the bottom of the prepared pan.
  3. In the same food processor or high-powered blender (no need to wash between – I used my Vitamix, but most powerful blenders should do the job), combine all of the filling ingredients and blend for about 2 minutes, or until the mixture is silky smooth and creamy. Scrape down the sides as necessary. 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 levels, if desired.
  5. Pour the filling into the prepared pan over the crust. Smooth out the top and tap the pan hard against the counter a few times to release any air bubbles. Dollop about ⅓ cup of cranberry sauce around the top of the cheesecake and use a sharp knife to swirl it in. Tap hard against the counter once more to settle everything.
  6. Place in the freezer to set for at least 3 hours or until completely frozen.
  7. Let them thaw at room temperature for 10-15 minutes before serving. I recommend running your knife under hot water to warm it up before cutting the cheesecake with the still-hot (dried) knife.
  8. Store leftovers tightly wrapped in the freezer.

For the cranberry sauce

  1. Add cranberries to a medium saucepan. Add maple syrup, orange juice, orange zest, and spices to the pan and cook over low heat, stirring occasionally until the cranberries are soft, about 10 minutes. Increase the heat to medium and cook until the cranberries burst and cook down, about 10 more minutes. For a very smooth sauce, use an immersion blender to smooth it out. Transfer to a bowl to and let cool.

Notes

You can also cover the cashews in very hot/boiling water and let them sit for about an hour if you want to speed up the process – it won’t be quite as creamy, but it will do the trick!

  • Category: Dessert
  • Cuisine: American

Did you make this recipe?

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This post is sponsored by Sprouts. As always, all opinions are my own. Thank you for supporting the brands that support Bakerita!

These No-Bake Vanilla Bean Cranberry Swirl Bars are made with cashews for a smooth and creamy
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Comments

  1. Meredith says

    November 13, 2017 at 9:49 am

    These cranberry cheesecake bars look amazing! What a delicious dairy-free treat for the upcoming holidays!

    Reply
    • Rachel says

      November 13, 2017 at 10:25 am

      Thanks so much Meredith!!

      Reply
  2. Tamar says

    November 13, 2017 at 10:34 am

    Hi Rachel.
    looks amazing!
    How much fat percentage does the coconut milk you used have? I can only find coconut liquid and some have 5%-7% and some 20%
    And is it possible to use a different milk (almond milk…)?

    Thanks!

    Reply
    • Rachel says

      November 13, 2017 at 11:25 am

      Hi Tamar, my coconut milk doesn’t say what percentage it is! I would go with the 20% though, for the best results. You could try using almond milk but it’s thinner, and might not set up as firmly.

      Reply
  3. Theresa says

    November 13, 2017 at 1:43 pm

    How big are the finished bars? A 6 inch pan seems very small for 16 bars.

    Thanks!
    Theresa

    Reply
    • Rachel says

      November 13, 2017 at 2:22 pm

      Whoops! You’re right, that’s meant to say 8″ square pan, it’s fixed now!

      Reply
  4. Laura | Tutti Dolci says

    November 17, 2017 at 4:03 pm

    Such pretty bars, I love that cranberry swirl!

    Reply
    • Rachel says

      November 19, 2017 at 6:46 am

      Thanks so much Laura, they’re so tasty!

      Reply
  5. Melissa says

    November 22, 2017 at 6:51 am

    Sorry if this is a silly question, but do you toast your pecans beforehand or does Sprouts have those available? Thanks!

    Reply
    • Rachel says

      November 22, 2017 at 8:27 am

      I toast them beforehand! Raw would be okay too though :)

      Reply
  6. Gemma Cartwright says

    November 25, 2017 at 8:33 pm

    We don’t have fresh cranberries in Australia so can you use frozen instead. These look amazing by the way.

    Reply
    • Rachel says

      November 26, 2017 at 7:00 am

      Yes frozen would be totally fine!

      Reply
      • gemma cartwright says

        December 18, 2017 at 8:50 pm

        Thank you.

        Reply
  7. Patricia says

    December 2, 2017 at 12:16 pm

    Can you make this as a whole cheesecake?

    Reply
    • Rachel says

      December 4, 2017 at 9:37 am

      Definitely, for this recipe yield you’d use a 6″ springform pan, or you can double the recipe and use an 8″ pan. Enjoy!

      Reply
  8. angeka says

    December 11, 2017 at 4:21 pm

    I’m reading most of these bars are to be frozen or refrigerated until ready to eat . Do they get soft and misshapen when they get room temp?

    Reply
    • Rachel says

      December 11, 2017 at 5:12 pm

      Hi Angeka, yes they’ll definitely be soft at room temperature, especially if it’s warm out.

      Reply
  9. Abbe says

    November 14, 2019 at 1:23 pm

    Sorry to ask this but can you recommend a substitute for the almond flour? I don’t do well with it but Want to make this recipe. Thanks in Advance.

    Reply
    • Rachel says

      November 14, 2019 at 1:47 pm

      Hi Abbe, you can substitute oat flour or use additional pecans. Enjoy! :)

      Reply

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Welcome to Bakerita! I’m Rachel, a baker and recipe developer with a passion for nut butters & creating easy, mouth-watering desserts and baked goods! I hope you find a recipe you love.
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