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 walnuts
- unsweetened coconut flakes
- medjool dates, softened if needed
- fine sea salt
- pure vanilla extract
Filling:
- cashews
- coconut cream (thick part of a chilled can of coconut milk)
- refined coconut oil
- pure maple syrup
- fresh lemon juice
- pure vanilla extract
- fine sea salt
Raspberry Swirl:
- fresh raspberries
- pure 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}
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 teaspoon pure vanilla extract
Filling:
- 2 cups cashews soaked for at least 2 hours, or up to overnight
- 1 cup coconut cream chilled (this is the thick part only of a chilled can of coconut milk)
- 1/4 cup refined coconut oil soft but solid
- 1/2 cup pure maple syrup
- 3 Tablespoons fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
Raspberry Swirl:
- 3/4 cup fresh raspberries
- 1 Tablespoon pure 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
Want More Vegan + Paleo Cheesecake Recipes? Try One of These!
Chocolate Chip Cookie Vanilla Cheesecake
Double Chocolate Cheesecake with Cookie Crust
Espresso Chocolate Chip Cheesecake
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What can I use instead of the flaked coconut? Don’t care much for the flavor of coconut.
I would like to use any nut EXCEPT cashews. The only cashews I can buy come from Vietnam where they use slave labour to process the nuts, therefore I cannot morally use them. What can I use instead?
Great recipe. Thx
Making these today! Soaking the cashews as we speak! Make your no bake cheesecake jars ALL THE TIME so I know these won’t disappoint!! Can’t wait!
This turned out fantastic! What a great way to use fresh raspberries from the garden. The tip to freeze and thaw worked well–and means I can pack them for lunches and thaw as needed, so I made a 2x batch.
These raspberry cheesecake swirl bars are a dream! Easy to make, no cooking, gluten free, vegan, and paleo. A chewy no bake crust, decadent vanilla cashew cheesecake layer and a sweet raspberry swirl make these the perfect no bake dessert and visit https://easyreadernews.com/is-it-safe-to-use-essay-writing-services/ site there. Thank you!
Followed the recipe to a T and it was spot on! So delicious, the “cheesecake” layer was the perfect amount of sweetness and the raspberry sauce swirled in was perfection!
Fantastic and easy recipe. One of the reviewers said it was too sweet, I disagree, it was just the right amount. The crust was fantastic, I could have doubled it. Will be making this again and again.
You’re going to love these no-bake raspberry cheesecake bars! They are super easy to make, and the perfect treat for any occasion. They taste so good, you’ll want to eat them all by themselves. Plus, they are Dairy Free, Gluten Free and Soy Free! I also like outlaw dip tobacco free because of their special aroma. The cream cheese filling is rich and creamy, but it’s made even better by the addition of fresh raspberries.
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These cheesecake bars were really good! Id describe these a little more like an ice cream bar, especially in their cold/frozen state. One thing I’ll do differently when I make these again is bump up the salt a bit in the crust- maybe to a half tsp? I thought it needed a little boost in salt overall.
Do you have any advice for transforming this into a cheesecake? We’ve made your chocolate gf/df cheesecake a few times and it always seems to cut better and soften up more than these bars, but I’m not sure what the difference is.
This was super yummy and I will be making this one again!!