Calling all carrot cake lovers, let’s chat about these delicious cashew, carrot cheesecake protein bars. THIS is a dreamy creation if you love carrot cake as much as I do.

This no-bake cashew carrot bar recipe turns low-carb ingredients into scrumptious, healthy protein-rich bars that are out of this world good. No baking powder, no oven, no refined sugar, no white flour, just yummy bars that will satisfy your sweet tooth without all the carbs and calories!

What Makes This Recipe Great: If you are needing a fun no-bake recipe, this one is for you. My cashew, carrot bars have all the traditional flavors of a carrot cake, but with a healthy twist.

Sometimes healthy can taste just as good as the real thing! Serve them for breakfast, a fun dessert, or a quick snack!

This recipe is about to become your new favorite dessert! Not only are these bars entirely plant-based, but they have a silky smooth texture and flavor that will rival any traditional cheesecake.

The magic of these bars lies in their taste and texture. They feature a nutty crunchy crust and velvety smooth filling. They are warmly spiced but refreshing! Imagine biting into a chewy, grainy goodness that combines the sweetness of  dates, the crunchiness of almonds, and the earthiness of carrots.

Topped with a creamy lemon frosting with soaked cashews and coconut cream. Add in the blend of vanilla protein powder and you have a recipe that is SO good. Along in the warm notes of cinnamon and ginger and you have got classic carrot cake flavors without having to bake a cake. I’m pretty sure you won’t be missing the regular version of a carrot cake one bit.

Why you will love this recipe:

These cheesecake bars take only 15 minutes to prepare

They are no bake so no need to turn on the oven

The filling is unbelievably smooth and decadent, thanks to the magic of cashews and coconut cream

These cheesecake bars are loaded with vitamins and nutrients

Now, let’s talk toppings…the cashew, coconut creamy, lemony frosting of this recipe gives a cool, tangy contrast to the sweet bars.

But why stop there? if you want something more indulgent, perhaps an option is to add a hint of citrus for a zesty orange twist? Or a few drops of peppermint extract for a minty twist! Or some cocoa for a chocolatey twist.

Want a different presentation? Mold these bars into muffin cups instead of bars. When you use a muffin tin, you get portable, bite-sized delights perfect for snacking on the go.

The possibilities are endless, and you can tailor these bars to fit your taste preferences and dietary needs so take this base recipe and craft your own masterpiece!

Cashew Carrot Cheesecake Protein Bars

These gorgeous Cheesecake Bars are incredibly rich and decadent! Their silky, creamy texture combined with a crunchy, nutty base offers a unique taste. Enjoy these easy-to-make,guilt-free treats any time.

Course Breakfast, Dessert, Lunch, Snack

Cuisine Healthy Clean Eating

Keyword cashew carrot cheesecake protein bars, cheesecake carrot bars, clean eating breakfast, clean eating dessert or snack, healthy carrot cashew bars no bake, no bake carrot protein bars

Servings 9

Ingredients

Base Crust

• 1 cup almonds, pecans, walnuts or a mix
• 1 cup dates, soaked 30 minutes and drained
• 1/2 cup desiccated coconut
• 1/2 cup grated carrot
• 1 teaspoon cinnamon
• 1 teaspoon ground cinnamon

Cashew Coconut Lemon Frosting

• 2 cups cashews, soaked 3+hours and drained
• 1 13.5 oz can coconut cream, full fat (solid part only) *see note below
• 1/4 cup coconut oil, melted
• 1/4 cup protein or collagen peptides powder, vanilla or plain
• 1/4 cup honey or maple syrup
• 1-2 lemons, juice and zest – depending on how lemony you prefer.

Instructions

• Note: Place the can of coconut cream in the fridge or freezer for at least 1-2 hours before making these bars to allow coconut cream to separate.

  Line a 8 x 8-inch baking pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.

  Place almonds and coconut into a food processer and process until broken down and crumbly. Add dates and vanilla and continue to process until mixture is sticky and well combined. Lastly add carrots, cinnamon and ginger and pulse a few times to combine.

  Be careful not to over process as its nice to have texture variance and different sized “bits” in your cheesecake base.

  Press the base mixture into the bottom of your pan or dish evenly. Refrigerate while you prepare the filling.

Cashew Coconut Lemon Frosting

• Open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.

  Place all filling ingredients, cashews, coconut cream, coconut oil, protein powder, honey, lemon juice and zest into the food processor and process until smooth and creamy. Depending on the power of your blender this might take a few minutes.

  Stop blending to scrape the sides and continue to blend until very smooth. Taste test and add more honey or lemon if you think it needs it.

  Pour the filling over the chilled crust and spread evenly with a spatula or the back of a spoon.

  Freeze for 2 to 3 hours,until the bars are set.

  Finally, remove from the freezer. Slice into 8 bars or 16 squares. If desired, sprinkle a little coconut on top.

  Store in the fridge for up to 1 week or freezer for up to 3 months.

   

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If you are looking for more delicious, healthy, protein-rich, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites