I?m not much of a sweets person, but I?d do just about anything for a slice of cheesecake. That creamy texture and rich flavor is a perfect match for a crumbly graham cracker crust. Because it has such a unique taste and consistency, cheesecake is one of the trickiest desserts to make vegan. But friends, I think I?ve nailed it with this one.These Orange Cranberry Vegan Cheesecake Bars are so decadent, yet I?m confident I could eat half the pan in one sitting. The filling is luxurious and smooth; lick-the-spoon good. It?s made from cashews, coconut cream, and a surprise ingredient ? chickpeas. Don?t panic! There?s absolutely no trace of chickpea flavor in this cheesecake. Especially when you add a heaping spoonful of cranberry sauce on top.I?ve loved cranberry sauce since I was a kid. Yep, even the processed stuff. The way it held its shape straight out of the can always fascinated me. I made my own cranberry sauce from scratch this year and was shocked at how easy it was. Why isn?t everyone making their cranberry sauce" After you try this one, you might have a new favorite recipe.This cranberry sauce is spiked with orange zest and a splash of orange juice. The tartness of the fresh cranberries is balanced by maple syrup. You could also use agave or coconut syrup; no need to make a special run for maple. Leave the cranberries whole or zap the sauce in your food processor to make a smoother version. It?s totally up to you.These vegan cheesecake bars are baked ? not froze...