Why Make This Recipe
No-Bake Raspberry Cheesecake Bars are a delicious and healthy dessert option. They are perfect for anyone looking for a sweet treat that is also dairy-free and gluten-free. This dessert is easy to make and does not require any baking, which makes it perfect for hot summer days or when you want something quick and simple. Plus, the use of fresh raspberries gives these bars a burst of flavor that is hard to resist.
How to Make No-Bake Raspberry Cheesecake Bars
Ingredients:
- 1 cup unsweetened coconut flakes
- 5 medjool dates, softened if needed
- 3/4 cup fresh raspberries
- 1 cup coconut cream, chilled (thick part only of a chilled can of coconut milk)
- 1 teaspoon pure vanilla extract
- 1/2 cup pure maple syrup
- 1/4 cup refined coconut oil, soft but solid
- 1 1/2 cups raw pecans or walnuts
- 2 cups cashews, soaked for at least 2 hours or up to overnight
- 3 tablespoons fresh lemon juice
- 1/4 tsp fine sea salt
Directions:
- In a food processor, combine the coconut flakes, medjool dates, raw pecans or walnuts, and sea salt. Process until the mixture resembles fine crumbs.
- Press this mixture into the bottom of a lined baking dish to form a crust.
- In the same processor, combine soaked cashews, coconut cream, maple syrup, vanilla extract, fresh lemon juice, and refined coconut oil. Blend until smooth and creamy.
- Gently fold in the fresh raspberries.
- Pour the cheesecake filling over the crust and spread evenly.
- Refrigerate for at least 4 hours or until firm.
- Cut into bars and serve cold.
How to Serve No-Bake Raspberry Cheesecake Bars
These cheesecake bars are best served cold straight from the fridge. You can enjoy them as a sweet snack or serve them at gatherings and parties. They pair well with a hot cup of tea or coffee. For an extra touch, you might sprinkle additional fresh raspberries or a drizzle of maple syrup on top before serving.
How to Store No-Bake Raspberry Cheesecake Bars
To store your No-Bake Raspberry Cheesecake Bars, place them in an airtight container in the refrigerator. They will keep well for up to a week. You can also freeze them for longer storage. Just make sure to wrap them tightly in plastic wrap or store them in a freezer-safe container to prevent freezer burn.
Tips to Make No-Bake Raspberry Cheesecake Bars
- Ensure your cashews are soaked long enough for a creamy filling.
- Use fresh raspberries for the best taste, but you can substitute with other berries if you like.
- If the filling is too thick, you can add a little plant-based milk to achieve the desired consistency.
Variation
You can easily customize this recipe by using different types of nuts or adding flavors like cocoa powder for a chocolate twist. You can also swap out fresh raspberries for other fruits such as strawberries or blueberries, depending on your preference.
FAQs
1. Can I use other nuts instead of pecans or walnuts?
Yes, you can use almonds or even hazelnuts if you prefer.
2. How do I know when the cheesecake bars are firm enough?
The cheesecake bars should feel set to the touch and hold their shape when you cut into them.
3. Can I make this recipe ahead of time?
Absolutely! These bars can be made a few days in advance and stored in the fridge until you are ready to enjoy them.
No-Bake Raspberry Cheesecake Bars
Ingredients
Crust Ingredients
- 1 cup unsweetened coconut flakes
- 5 pieces medjool dates, softened if needed
- 1 1/2 cups raw pecans or walnuts
- 1/4 tsp fine sea salt
Cheesecake Filling Ingredients
- 2 cups cashews, soaked for at least 2 hours or up to overnight
- 1 cup coconut cream, chilled (thick part only of a chilled can of coconut milk)
- 1/2 cup pure maple syrup
- 1 tsp pure vanilla extract
- 3 tbsp fresh lemon juice
- 1/4 cup refined coconut oil, soft but solid
- 3/4 cup fresh raspberries Gently folded in after blending the filling.
Instructions
Preparation of the Crust
- In a food processor, combine the coconut flakes, medjool dates, raw pecans or walnuts, and sea salt. Process until the mixture resembles fine crumbs.
- Press this mixture into the bottom of a lined baking dish to form a crust.
Preparation of the Filling
- In the same processor, combine soaked cashews, coconut cream, maple syrup, vanilla extract, fresh lemon juice, and refined coconut oil. Blend until smooth and creamy.
- Gently fold in the fresh raspberries.
Final Assembly
- Pour the cheesecake filling over the crust and spread evenly.
- Refrigerate for at least 4 hours or until firm.
- Cut into bars and serve cold.