Jump to Recipe VeganEgg Free
These swirled raspberry cheesecake bars are a dream! A chewy no bake crust, decadent vanilla cashew cheesecake layer and a sweet raspberry swirl make these bars the perfect no bake dessert! Easy to make, no cooking, gluten free, vegan, and paleo.
Can you tell I LOVE cashew cheesecake?! And it’s not just me, whenever I make any of my vegan cheesecake creations, people simply think it’s cheesecake.
Not healthy, not plant based, vegan or paleo, but actual cream cheese cheesecake!
Cheesecake used to be my favorite dessert, beginning from the first time I tasted a bite of cherry cheesecake when I was a toddler.
I remember it SO well. I have lots of food memories, actually! Like the first time I tasted bacon. And the first time I had spinach pie!
But to get back on topic, even if you DON’T like cheesecake, you’re gonna enjoy this dessert. Because it’s simply delicious!
A chewy crust that comes together quickly in a food processor, creamy cashew cheesecake layer and a no-cook raspberry swirl.
Let’s get into more of the details!
What You Need To Make This Raspberry Cheesecake
Crust:
raw pecans or walnutsunsweetened coconut flakesmedjool dates, softened if neededfine sea saltpure vanilla extract
Filling:
cashewscoconut cream (thick part of a chilled can of coconut milk)refined coconut oilpure maple syrupfresh lemon juicepure vanilla extractfine sea salt
Raspberry Swirl:
fresh raspberriespure maple syrup
How To Make These Vegan Raspberry Cheesecake Bars
Make the crust first. Place all ingredients in the bowl of a food processor and pulse until you get a crumbly but pasty mixture. When it begins to stick to itself, you know it’s ready!
Line an 8 x 8” baking pan or dish with parchment paper on the bottom and sides. Press the crust mixture into the bottom evenly. Refrigerate while you prepare the filling.
In a high speed blender, place all filling ingredients and blend well until very smooth. Depending on your blender this might take a few minutes. Stop blending to scrape the sides and continue to blend until very smooth.
Pour the filling over the chilled crust and spread evenly, then place back in the refrigerator.
For the raspberry filling, use a smaller blender (like a nutribullet or ninja) to blend the raspberries and maple syrup into a sauce. Carefully pour the raspberry sauce over the filling and use a knife to swirl it into the filling with figure 8’s, or whatever design you like.
Cover with plastic wrap and freeze for at least 4 hours or until solid. You can easily freeze it overnight as well. Before cutting, allow the cheesecake to thaw in the fridge for about 20-30 minutes, then use a sharp knife to cut into 16 squares.
Serve right away or keep the bars in the freezer to grab one whenever you like! Remember they are easier to bite into after thawing in the refrigerator for 20 minutes or on the countertop for 5-10. Enjoy!
Tips For These Paleo + Vegan No-Bake Raspberry Cheesecake Bars
A high speed blender, like a Vitamix, works best for the filling. However, a food processor can also work, the filling may be slightly less creamy.
No matter which blender or processor you use, be patient while the filling blends. Wait long enough so that it gets really creamy for the best texture after it chills!
To store the bars, I recommend keeping them tightly wrapped in the freezer. They’ll stay good this way for up to 2 weeks.
When you’re ready to serve them, or grab one for yourself, it’s best to thaw in the refrigerator for about 20 minutes to slightly soften the texture.
You can serve them garnished with raspberries and other fruit, or even coconut whipped cream for an extra treat!
I hope you’re ready for a seriously delicious, decadent dessert that’s so creamy that no one would guess it’s dairy free!
Grab your ingredients and equipment because it’s time for no bake “cheesecake” – let’s go!
No-Bake Raspberry Cheesecake Bars {Paleo, Vegan}
No-Bake Raspberry Cheesecake Bars {Paleo, Vegan}
These swirled raspberry cheesecake bars are a dream! A chewy no bake crust, decadent vanilla cashew cheesecake layer and a sweet raspberry swirl make these bars the perfect no bake dessert! Easy to make, no cooking, gluten free, vegan, and paleo. Prep Time: 20 minutesChilling time: 4 hrsCourse:DessertCuisine:Paleo, VeganKeyword:cashews, cheesecake, fruit, paleo, plant based, raspberry, veganServings: 16 bars
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Ingredients
Crust:
1 1/2cupsraw pecans or walnuts1cupunsweetened coconut flakes5medjool datessoftened if needed1/4tspfine sea salt1teaspoonpure vanilla extract
Filling:
2cupscashews soaked for at least 2 hours, or up to overnight 1cupcoconut creamchilled (this is the thick part only of a chilled can of coconut milk)1/4cuprefined coconut oil soft but solid1/2cuppure maple syrup3Tablespoonsfresh lemon juice1teaspoonpure vanilla extract1/4teaspoonfine sea salt
Raspberry Swirl:
3/4cupfresh raspberries1Tablespoonpure maple syrup
Instructions
Make the crust first. Place all ingredients in the bowl of a food processor and pulse until you get a crumbly but pasty mixture. When it begins to stick to itself, you know it’s ready!Line an 8 x 8” baking pan or dish with parchment paper on the bottom and sides. Press the crust mixture into the bottom evenly. Refrigerate while you prepare the filling.In a high speed blender, place all filling ingredients and blend well until very smooth. Depending on your blender this might take a few minutes. Stop blending to scrape the sides and continue to blend until very smooth.Pour the filling over the chilled crust and spread evenly, then place back in the refrigerator.For the raspberry filling, use a smaller blender (like a nutribullet or ninja) to blend the raspberries and maple syrup into a sauce. Carefully pour the raspberry sauce over the filling and use a knife to swirl it into the filling with figure 8’s, or whatever design you like.Cover with plastic wrap and freeze for at least 4 hours or until solid. You can easily freeze it overnight as well. Before cutting, allow the cheesecake to thaw in the fridge for about 20-30 minutes, then use a sharp knife to cut into 16 squares.Serve right away or keep the bars in the freezer to grab one whenever you like! Remember they are easier to bite into after thawing in the refrigerator for 20 minutes or on the countertop for 5-10. Enjoy!
Recipe Notes
*Prep time does not include the 2 hours needed to soak the cashews
Nutrition
Calories: 330kcalCarbohydrates: 23gProtein: 5gFat: 27gSaturated Fat: 12gSodium: 78mgPotassium: 316mgFiber: 4gSugar: 14gVitamin A: 19IUVitamin C: 3mgCalcium: 35mgIron: 2mg
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Want More Vegan + Paleo Cheesecake Recipes? Try One of These!
Key Lime Cheesecake Tart
Lemon Strawberry Cheesecake
Chocolate Chip Cookie Vanilla Cheesecake
Lemon Cheesecake Bars
Double Chocolate Cheesecake with Cookie Crust
Espresso Chocolate Chip Cheesecake
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