No-Bake Raspberry Cheesecake Bars (Paleo, Vegan)
Swirled no-bake raspberry cheesecake bars with a chewy nut-and-date crust, a smooth vanilla cashew cheesecake filling, and a sweet raspberry swirl. Easy, no-cook, gluten free, vegan, and paleo, and every bit as creamy as classic cheesecake.
Equipment
- Food processor
- High-speed blender
- Small blender
- 8x8 pan
Ingredients
Crust
- 1 1/2 cups raw pecans or walnuts
- 1 cup unsweetened coconut flakes
- 5 medjool dates softened if needed
- 1/4 tsp fine sea salt
- 1 tsp pure vanilla extract
Filling
- 2 cups cashews soaked at least 2 hours or overnight
- 1 cup coconut cream chilled, thick part of a can of coconut milk
- 1/4 cup refined coconut oil soft but solid
- 1/2 cup pure maple syrup
- 3 tbsp fresh lemon juice
- 1 tsp pure vanilla extract
- 1/4 tsp fine sea salt
Raspberry Swirl
- 3/4 cup fresh raspberries
- 1 tbsp pure maple syrup
Instructions
- Make the Crust: Place all crust ingredients in a food processor and pulse until crumbly but pasty, sticking together when pressed.
- Press and Chill: Line an 8x8 pan with parchment on the bottom and sides. Press the crust evenly into the bottom and refrigerate while you make the filling.
- Blend the Filling: In a high-speed blender, blend all filling ingredients until very smooth, stopping to scrape the sides as needed. This may take a few minutes.
- Layer: Pour the filling over the chilled crust, spread evenly, and return to the refrigerator.
- Swirl: In a small blender, blend the raspberries and maple syrup into a sauce. Pour over the filling and swirl with a knife in figure-eights or any design.
- Freeze: Cover with plastic wrap and freeze at least 4 hours, or until solid (overnight is fine).
- Cut and Serve: Thaw in the fridge 20 to 30 minutes, then cut into 16 squares with a sharp knife. Bars are easiest to eat after thawing in the fridge 20 minutes or on the counter 5 to 10 minutes.
Notes
Prep time does not include the 2 hours needed to soak the cashews. Soaking the cashews is essential for a smooth filling, and blend the filling very well to avoid graininess. Use raw (not roasted) cashews, refined coconut oil for no coconut flavor, and only the thick chilled part of canned coconut milk for the coconut cream. Store the bars in the freezer up to a couple of months; let them soften before eating.