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Vegan Ombré Cheesecake Bars


*Pins to Board*

These vegan, gluten-free Ombré Cheesecake Bars are not only pinterest-worthy, they're also super easy to make and incredibly delicious! It's also really hard to not smile while looking at them... photogenic is an understatement! Thank you Abigail (a.k.a. @veggie_trails) for this stunning recipe!


For Crust:
5 Vanilla Crunch Protein Crispy bars

For Filling:
1 1/2 cups soaked cashews
1/2 cup macadamia nuts
1/4 cup maple syrup
a splash of vanilla
juice from half a lemon
cream from the top of a coconut milk can
orange carrot powder or turmeric
persimmon, sliced


  1. For Crust: Use all 5 Crispy bars and press into a pan. Sometimes microwaving the crispys for a few seconds helps soften them up for pressing.
  2. For Filling: puree/blend your cashews, macadamia nuts, maple syrup, vanilla, lemon juice, and coconut cream. Once smooth, divide the mixture in half.
  3. Place one half on top of crust. In the other half add your orange carrot powder or turmeric to the mixture, then add on top of your other layer.
  4. Next, top with your sliced persimmons and refrigerate (or even freeze if you prefer them denser).
  5. Slice them up and enjoy! (Refrigerate to store).

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