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Raspberry Swirl Chocolate Cheesecake Bars Recipe

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4 from 40 reviews

  • Author: Sara
  • Total Time: 1 hour 45 minutes
  • Yield: 9 servings
  • Diet: Vegan, Gluten Free

Description

Delight in these Raspberry Swirl Chocolate Cheesecake Bars, a luscious no-bake treat combining a crunchy almond-date crust with a creamy chocolate cashew cheesecake filling and a vibrant raspberry swirl topping. Perfect for a decadent yet wholesome dessert that is vegan, gluten-free, and naturally sweetened.

Ingredients

Crust

  • 1 1/2 cups raw almonds
  • 1 cup Medjool dates

Filling

  • 1 1/2 cups raw cashews, quick-soaked in hot water for 30 minutes
  • 1/4 cup virgin coconut oil (or substitute coconut butter if oil-free)
  • 1 (14-oz.) can full-fat coconut milk (hard creamy parts only)
  • 1 cup Hu Kitchen Cashew Butter + Raspberry Dark Chocolate bar, chopped
  • 2 tablespoons unsweetened almond milk
  • 1/4 cup pure maple syrup

Raspberry Swirl

  • 1 pint (approx. 1 1/2 cups) fresh raspberries (or frozen)
  • 1 tablespoon pure maple syrup

Instructions

  1. Prepare the Baking Dish: Line an 8×8 inch baking dish with parchment paper and set aside to ensure easy removal of the bars later.
  2. Soak Cashews: Place raw cashews in a bowl and cover with boiling water. Let soak for 30 minutes to soften, then drain and rinse thoroughly.
  3. Make the Crust: In a high-speed blender, pulse together the almonds and Medjool dates until well combined and sticky. Transfer this mixture to the prepared baking dish and press evenly using your hands or the back of a spatula to form a uniform, packed base. Refrigerate the crust while preparing the filling.
  4. Melt the Chocolate: In a saucepan over low heat, melt the chopped chocolate bar slowly, stirring frequently to prevent burning and ensure a smooth texture.
  5. Create the Chocolate Cheesecake Filling: Add the soaked cashews, melted coconut oil, hard creamy part of coconut milk, melted dark chocolate, almond milk, and maple syrup into a high-speed blender. Blend on high until the mixture is very creamy, smooth, and homogenous. Pour this filling evenly over the chilled crust layer and spread with the back of a spoon.
  6. Make the Raspberry Swirl: Place raspberries and maple syrup in a food processor and blend until smooth. Transfer the raspberry purée to a small saucepan and cook over medium-high heat for about 5 minutes until thick and sticky. Spoon dollops of this mixture over the chocolate cheesecake layer. Using a knife, swirl the raspberry layer to create a decorative marbled effect.
  7. Chill and Set: Refrigerate the assembled bars for 1-2 hours to allow them to firm up and set properly before slicing.
  8. Serve and Store: Slice into squares and enjoy your rich and fruity cheesecake bars. Store leftovers covered in the refrigerator for up to one week or freeze for longer storage as a frosty treat.

Notes

  • Quick-soaking cashews is essential for a creamy filling and to save blending time.
  • The crust can be pressed firmly to ensure the bars hold together when sliced.
  • If you prefer oil-free, substitute virgin coconut oil with coconut butter in the filling.
  • Use frozen raspberries if fresh ones are not available; thaw slightly before blending.
  • Keep bars refrigerated or frozen for best texture and freshness.
  • Prep Time: 35 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://saraflavors.com/raspberry-swirl-chocolate-cheesecake-bars-recipe/