Real Recipes

No Bake Maple Cinnamon “Cheesecake” Bars


These turned out SO good and there are so many different things you can do with them, whether it’s adjusting flavorings, adding a chocolate drizzle, or using coconut cream vs. almond milk. They taste good thawed or just straight out of the freezer. Not to mention, they’re super simple and made with wholesome, simple ingredients. These “cheesecake” bars are also gluten-free, dairy-free, vegan, & paleo! With a cheesecake-loving hubby, these have been a huge hit in our house!

Some people have asked about the nutritional info on my recipes. I no longer count calories or macros, because it used to consume every minute of my life. I focus on real food and wholesome ingredients (#realfoodovercalories), so I actually have no clue and don’t really care to know ♡♡♡.

XOXO -♡ Kait


Makes 12-16 bars



  • 2.5 cups cashews, soaked overnight or quick soaked (see note 1)
  • 1/2 cup pure maple, the darker the better
  • 1/3 cup coconut oil (use refined to omit coconut flavor)
  • 2.5 tsp. cinnamon
  • 2 tsp. vanilla
  • 1/4 cup almond milk or full fat coconut milk (See Note 2)
  • 1 tsp. apple cider vinegar
  • pinch of sea salt
    optional: 1 tsp. arrowroot powder (makes it thicker esp. if you use almond milk instead of coconut milk, I prefer almond milk and this trick worked perfectly!)


  • 1.5 cups nuts (I used an even mix of pecans and almonds)
  • 1/4 cup pure maple
  • 2 tbsp. coconut oil
  • 1 tbsp. coconut flour
  • 1 tsp. cinnamon
  • 1/8 tsp. sea salt


*Soak the cashews by covering them with warm water overnight for 6-8 hours. You can also quick soak them by placing them in a heat-safe bowl and covering them with boiling water for 1-2 hours.
**For creamier texture you can use full-fat unsweetened coconut milk, you can either mix it or just use the cream


  1. Line an 8×8 inch baking dish with parchment paper and set aside. Make the crust by adding all the crust ingredients to a food processor and blending/mixing until a sticky mixture forms. You may have to scrape down the sides several times.
  2. Press the crust into the parchment-lined dish, until evenly spread. I used a silicone spatula and it worked great. Place in the freezer for 15 minutes.
  3. Add pre-soaked cashews and the rest of the filling ingredients to a high-speed blender or food processor. Blend on high until creamy, scraping down the sides if needed. Taste the mix and add more cinnamon, salt, or maple if desired.
  4. Pour the filling over the crust until evenly spread. Cover and freeze for 3-4 hours and take out about 15-20 minutes before serving. At this point, you can add a drizzle of chocolate by melting 1 tbsp. of chocolate chips with 1 tsp. of coconut oil.
  5. Slice into 12-16 bars and serve. You can store leftovers in the freezer up to 2-3 weeks or in the refrigerator for a 4-5 days.

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