These easy, vegan Chocolate Donut Cheesecake Bars are high protein, gluten-free, and have no added sugar. This no-bake recipe is high in protein and tastes just like a chocolate sprinkled donut!
YOU GUYS ARE IN FOR A TREAT! Literally. If you’re a cheesecake lover AND a donut lover, today’s recipe will be your new favorite health(ier) dessert.
If you follow me on Instagram, you know I am ALWAYS baking up something new with No Cow Vegan Protein Powder. They have amazing chocolate and vanilla flavors that lend themselves so well to vegan baked goods. I use them daily in my snacks and meals, but I am also a HUGE fan of No Cow’s protein bars. Peanut Butter Chocolate Chip is my ALL TIME fave!
NEW No Cow Chocolate Dipped Protein Bars
Recently, No Cow released new DIPPED versions of their original protein bars and I AM OBSESSED. I already loved the original bars, but the rich chocolate outer layer that the dipped bars have takes them up to a whole new level of deliciousness. The new Dipped Bars come in 6 amazing flavors including:
Obviously, I love eating the vars on their own, but I also got inspired to do some experimenting in the kitchen with them! In true Healthy Helper fashion, of course. 😉
The result is the INCREDIBLE Chocolate Donut Cheesecake recipe I am sharing today.
No-Bake Vegan Chocolate Donut Cheesecake Bars
These easy, no-bake cheesecake bars are the perfect dessert for the spring and summer months! No need to turn on the oven and the creamy cold filling is reminiscent of rich vegan ice cream. Even if you’re not a cheesecake lover, these bars will change your mind. You won’t be able to resist the creamy chocolate filling paired with the rich chocolate donut-flavored crust.
This recipe is fully vegan, gluten-free, oil-free, keto-friendly, and has NO added sugar! It’s simply made with:
Every bar is PACKED with protein to keep you satisfied for longer. Grab the recipe below and make these bars for your next family get-together. No one will ever guess they’re vegan! 😉
No-Bake Vegan Chocolate Donut Cheesecake
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 9 bars 1x
- Diet: Vegan
Soak cashews in water for at least 30 minutes, then drain them. In a high-speed blender, combine cashews, tofu, monk fruit, and protein powder. Blend on HIGH until smooth and creamy. (I recommend using a Vitamix). Set aside.
Line an 8×8 baking pan dish with parchment paper and set aside. In a food processor, pulse chopped bars until crumbly. Add in nut butter and process until evenly combined. Press “crust” mixture into the prepared baking dish. Pour the filling mixture on top and spread until evenly distributed. Freeze for 30 minutes.
If topping with chocolate, microwave about a 1/2 cup of chocolate chips for 30 seconds. Stir and continue microwaving in 30-second intervals until fully melted. Let cool for at least 5 minutes. Remove cheesecake from the freezer and drizzle with chocolate. Sprinkle chocolate sprinkles on top. Place the dish back in the freezer for at least two hours to set.
When ready to serve, leave the dish out for ~5 minutes so that it is slightly softened and easier to slice into. Slice into 9 bars and serve cold!
Are you a cheesecake lover?
Have you tried the new No Cow Dipped Bars?
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