No‑Bake Raspberry Cheesecake Bars

deiv3

June 2

No-Bake Raspberry Cheesecake Bars

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.

Equipment Needed

Food processor
High-speed blender
8 x 8" baking pan or dish
Parchment paper
Measuring cups and spoons
Spatula
Knife

Ingredients

For the Crust:

1 ½ cups raw pecans or walnuts
1 cup unsweetened coconut flakes
5 medjool dates, softened if needed
¼ tsp fine sea salt
1 teaspoon pure vanilla extract

For the Filling:

2 cups cashews, soaked for at least 2 hours, or up to overnight
1 cup coconut cream, chilled (thick part only from a can of coconut milk)
¼ cup refined coconut oil, soft but solid
½ cup pure maple syrup
3 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract
¼ teaspoon fine sea salt

For the Raspberry Swirl:

¾ cup fresh raspberries
1 tablespoon pure maple syrup

Instructions

1. Prepare the Crust

Soften Dates: If your dates are hard, soak them in warm water for 10 minutes to soften, then drain.
Process Ingredients: In the bowl of a food processor, combine the raw pecans or walnuts, unsweetened coconut flakes, medjool dates, sea salt, and vanilla extract. Pulse until the mixture is crumbly but starts to stick together. This indicates the crust is ready.
Form the Crust: Line an 8 x 8" baking pan with parchment paper, covering the bottom and sides for easy removal later. Press the crust mixture evenly into the bottom of the pan. Place the pan in the refrigerator to chill while you prepare the filling.

2. Make the Filling

Soak Cashews: Ensure your cashews have been soaked for at least 2 hours, or overnight for best results. Drain and rinse them before use.
Blend Ingredients: In a high-speed blender, combine the soaked cashews, chilled coconut cream, refined coconut oil, pure maple syrup, fresh lemon juice, vanilla extract, and sea salt. Blend on high until the mixture is completely smooth and creamy, which may take a few minutes. Stop occasionally to scrape down the sides of the blender.
Pour Filling: Once smooth, pour the filling over the prepared crust in the baking pan. Spread it out evenly with a spatula.

3. Create the Raspberry Swirl

Blend Raspberry Sauce: In a smaller blender or food processor, blend the fresh raspberries and maple syrup until smooth to create a sauce.
Swirl the Sauce: Carefully pour the raspberry sauce over the filling. Use a knife to create a swirl pattern by drawing figure 8's or any design you prefer. This not only looks beautiful but ensures a taste of raspberry in every bite.

4. Chill the Cheesecake

Cover and Freeze: Cover the pan with plastic wrap to prevent freezer burn and place it in the freezer. Freeze for at least 4 hours or until completely solid. For convenience, you can also freeze it overnight.
Thaw Before Serving: Before serving, let the cheesecake thaw in the refrigerator for about 20-30 minutes to soften. This makes it easier to cut. If you're in a hurry, you can leave it on the countertop for 5-10 minutes.

5. Serve and Store

Cut into Bars: Use a sharp knife to cut the cheesecake into 16 squares. Clean the knife between cuts for cleaner edges.
Serving Suggestions: Serve immediately or keep the bars in the freezer, pulling one out whenever you want a quick dessert. They are easier to bite into after thawing for a short period.
Storage: Store the bars in an airtight container in the freezer for up to one month.

Recipe Notes

Prep Time: 20 minutes (does not include the 2 hours needed to soak the cashews)
Chilling Time: 4 hours

Nutrition Information (per serving)

Calories: 330 kcal
Carbohydrates: 23g
Protein: 5g
Fat: 27g
Saturated Fat: 12g
Sodium: 78mg
Potassium: 316mg
Fiber: 4g
Sugar: 14g
Vitamin A: 19 IU
Vitamin C: 3 mg
Calcium: 35 mg
Iron: 2 mg

Tips for the Perfect Cheesecake Bars

Soaking Cashews: For a smoother filling, soak the cashews overnight. This helps them blend into a creamy consistency.
Chilling Coconut Milk: Chill the can of coconut milk overnight to separate the cream from the liquid. Use only the thick part (coconut cream) for the filling.
Swirling Technique: When swirling the raspberry sauce, less is more. Too much swirling can mix the colors too much, losing the distinct raspberry pattern.
Freezing Time: Ensure the cheesecake is fully frozen before cutting to achieve clean, sharp edges.
Flavor Variations: You can substitute the raspberries with other berries like strawberries or blueberries for different flavor profiles.

Conclusion

These Vegan Raspberry Swirl Cheesecake Bars are a delightful and versatile dessert that can cater to various dietary preferences. The combination of creamy cashew filling, rich coconut cream, and tangy raspberry swirl makes for a perfect treat that is both beautiful and delicious. Enjoy making and sharing these cheesecake bars with family and friends!