What do you do when you’re allergic to the usual cheesecake ingredients?
You invent an allergy-friendly version that still satisfies a cheesecake craving. I avoid cream cheese and cashews because of my allergies, so I developed a simple, no-bake chocolate cheesecake square that uses wholesome ingredients and still delivers a rich, creamy texture.
If you’re a cheesecake lover looking for an easy, dairy-free alternative that doesn’t skimp on flavor, this is for you.
I don’t use superlatives lightly, but I genuinely consider this one of the best desserts I’ve made. It’s simple to prepare, wholesome, and impressive enough to serve guests.
Chocolate Cheesecake Squares
10 mins
10 mins
6 bars
Lauren Goslin
Ingredients
BOTTOM LAYER
- 6 Tablespoons oats (measured then ground into flour)
- ¼ cup pecans
- 2 Tablespoons cocoa powder
- ⅛ teaspoon sea salt
- ¼ cup raisins, packed
- 2 teaspoons coconut oil, melted
TOP LAYER
- 2 small avocados
- 4 Tablespoons maple syrup
- 4 Tablespoons cocoa powder
- 1 Tablespoon lemon juice
- 1 teaspoon vanilla
- 2 Tablespoons coconut oil, melted
- ⅛ teaspoon salt
- 12 drops liquid stevia (optional)
Instructions
- For the bottom layer, process the ground oats with the pecans, cocoa powder, sea salt, raisins, and melted coconut oil until the mixture is well combined.
- Press the mixture firmly into a small glass dish (a 7 x 5 inch Pyrex works well).
- Place the crust in the freezer to firm up while you make the top layer.
- Process all top layer ingredients—avocados, maple syrup, cocoa powder, lemon juice, vanilla, melted coconut oil, salt, and stevia—until smooth and creamy.
- Pour the chocolate avocado mixture over the chilled bottom layer and smooth with a spatula.
- Freeze for about 30 minutes, or until the bars are solid to the touch.
- Cut into bars, serve, and enjoy.
- Store in the refrigerator for best texture and flavor.
Notes
Nutrition
The small splash of lemon juice in the top layer brightens the flavor and gives these bars a subtle cheesecake-like tang. I chose raisins in the crust instead of dates because I think they pair beautifully with cocoa—imagine a homemade Raisinet-like flavor.
Thick, rich, and creamy, these no-bake chocolate cheesecake squares are easy to make and very satisfying. I hope you enjoy them as much as we did.