Raspberry Cheesecake Bites

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! What a combo of delicious flavors!

Easy to make, no cooking, no sugar or heavy cream needed - you will never believe these cheesecake bars are actually healthy and good for you.

This recipe is perfect for when you are having people over. Easy to make in advance and the perfect addition to an afternoon tea or any party table!

Bound to be a hit with whoever you make them for.

 

Course Dessert, Snack

Servings 16

Ingredients

Base

• 1 1/2 cups almonds or walnuts (or a mix)
• 1 cup desiccated coconut
• 1/2 cup dates, soaked at least 30 minutes and drained
• 1 teaspoon vanilla extract

Filling

• 2 cups cashews, soaked 3+ hours and drained
• 1 13.5oz coconut cream or milk, full fat (solid part only) *see note below
• 1/4 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 2-3 lemons, juice and zest (depending on how lemon-ey you like it)

Raspberry Topping

• 1 cup fresh raspberries (if using frozen, drain the excess liquid off first)
• 1 tablespoon honey or maple syrup

Instructions

Base

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

  Make the base crust first. Line an 8 x 8” 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. Be careful not to over process as its nice to have texture 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.

   

Filling

• 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, 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 if necessary and continue to blend until smooth and lump free. 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, then place back in the refrigerator.

Raspberry Topping

• Blend the raspberries and honey 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 overnight) or until solid. Before cutting, allow the cheesecake to thaw in the fridge for about 20-30 minutes, then use a sharp knife to cut into16 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 minutes.

   

Print Recipe

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