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Cheesecake Squares

Golden brown, slightly sweet crust topped with creamy, vegan cheesecake filling and topped with your favorite berries. Makes for the perfect ending to a meal!


  • 1 cup graham cracker crumbs, finely ground
  • 1 cup almond pulp, drained and dried*
  • ⅓ cup coconut sugar
  • 2 tbsp melted vegan butter
  • 1½ cups cashews, soaked for 2 hours
  • ½ cup maple syrup
  • 1 can full-fat coconut milk (refrigerated overnight, only use the thick cream on top)
  • ¼ cup almond milk

Note: *To dry the almond pulp: Place filter basket inside the collector cup. Rest for 10 minutes to drain any leftover liquid. After, press the almond pulp with a spoon or spatula to ensure all of the moisture has been removed. It should feel like flour rather than mushy.


  1. Preheat the oven to 375F. Line an 8x8 inch baking pan with parchment paper.
  2. For the crust, mix together graham cracker crumbs, almond pulp, coconut sugar, and vegan butter.
  3. Press mixture across the bottom of the pan.
  4. Bake for 7-9 minutes. Once done, let cool completely.
  5. For the filling, add soaked cashews, coconut cream, maple syrup, and almond milk to the bowl of a food processor. Process for 3-5 minutes or until smooth.
  6. Once the crust has cooled completely, pour filling over top.
  7. Freeze cheesecake for 2 hours.
  8. When ready to serve, remove cheesecake from the freezer and thaw for 10 minutes. Slice into 9 bars. Top with fresh berries.

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