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Raspberry Lemon Cheesecake Bars

 
This stunning dessert uses raspberries to dress up a creamy no-bake cheesecake with a crunchy almond, oat crust. Sweet, delicious and divine lemon raspberry cheesecake bars! Perfect for any occasion- and it's so easy!
 
Course Dessert, Snack
Cuisine Healthy Clean Eating
Keyword clean eating dessert or snack, healthy cheesecake bars no bake, no bake raspberry lemon cheesecake bars, raspberry cheesecake bars no bake, raspberry lemon cheesecake bars
Servings 16

Ingredients

Base Crust

  • 1 cup almonds, pecans or walnuts or a mix
  • 1 cup rolled oats
  • 1/2 cup desiccated coconut
  • 1/4 cup honey or maple syrup

Creamy Cashew Lemon Filling

  • 2 cups cashews, soaked 3+ hours and drained
  • 1 13.5 oz can coconut cream, full fat (solid part only) *see note below
  • 1/4 cup coconut oil, melted
  • 1/4 cup honey or maple syrup
  • 2 lemons, juice and zest

Raspberry-Chia Topping

  • 2 cups raspberries, fresh or frozen
  • 1 lemon, juice and zest
  • 2 tablespoons honey or maple syrup
  • 1/4 cup chia seeds

Instructions

Base Crust

  • 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 crust first.Line a 8 x 8-inch 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 oats into a food processer and process until broken down and crumbly. Add coconut and honey and continue to process until mixture is sticky and well combined. Be careful not to over process as its nice to have texture variance 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.

Creamy Cashew Lemon 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 and 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 and continue to blend until very smooth. Taste test 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-Chia Topping:

  • In a small mixing bowl mash together the raspberries, chia seeds, honey, lemon juice and zest with a fork. Set aside for 20 minutes to gel and thicken up.
    Remove the slice from the refrigerator and spread the chia seed jelly over the top of the cheese cake layer evenly.
    Place into the freezer for 1-2 hours, or until mixture has firmed. Then use a sharp knife and warm water to cut the cheesecake into 16 bars or more smaller squares. Allow thawing for 10-15 minutes before serving.
    Store in the refrigerator for 5-7 days or in the freezer for a month.
    Notes:
    Try using other fruits like blueberries, blackberries, or strawberries.
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