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5 from 4 votes

Cranberry & Orange Cheesecake Bars

Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Dairy Free, Grain/Gluten Free, Paleo, Refined Sugar Free, SCD Legal, Vegan
Servings: 16 bars



  • 1 1/2 cups pecans
  • 1 1/2 cups dates
  • 2 tbsp orange zest
  • 3 tbsp shredded unsweetened coconut


  • 1 1/2 cups cashews soaked for minimum 4 hours
  • 1 cup steamed cauliflower
  • 1 tsp vanilla
  • 1/3 cup orange juice
  • 1/4 cup honey or maple syrup
  • 1/4 cup melted coconut oil
  • 1 tsp lemon juice
  • 1 1/2 tbsp orange zest

Cranberry Topping

  • 300 grams fresh cranberries
  • 1 tbsp orange zest
  • 2/3 cup orange juice
  • 1/4 cup honey or maple syrup if vegan


  • Line an 8x8inch square baking dish with plastic wrap
  • In a food processor combine the dates, pecans, orange zest and shredded coconut and blend until the mixture is crumbly and there are no chunky pieces.
  • Pour the mixture into the square baking dish and press firmly down with your hands so that its packed evenly into the base of the dish
  • In a food processor or blender combine all of the filling ingredients and blend until completely smooth and creamy.
  • Pour the filling over the base and spread evenly with a spatula. Put the dish in the freezer and allow to freeze for minimum 2 hours.
  • To make the cranberry sauce, in a sauce pan on medium heat combine the cranberries, orange zest, orange juice and honey. Let simmer for approximately 15 minutes until the cranberries have all popped and the mixture has begun to thicken (it will thicken more as it cools)
  • Once the cranberry sauce has reached room temperature, pour it over the cheesecake and serve.