Easy No-Bake Dairy-Free Raspberry Swirl Cheesecake Bars

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These raspberry swirl cheesecake bars are an SCD dream come true! The perfect Memorial Day treat, these bars are sweet, creamy, cold, chewy, and bursting with jam-like raspberry goodness gently swirled throughout. Be sure to freeze for the full four hours so they are fully set all the way through before serving. Also, make sure you let them sit out for about ten minutes before cutting into them. Serve these immediately after cutting, as letting them sit out too long will soften the texture too much. Store leftovers in the freezer for up to four days to keep the integrity of the bars at their best. You can also make these in individual servings by using small jars for easier transporting and serving. These cheesecake bars are an easy crowd favorite treat that can be made ahead so you can spend your time enjoying the moment with friends and family. Serve alongside good times, BBQ, and outdoor fun! Happy Memorial Day!

                                     

Easy No-Bake Diary-Free Raspberry Swirl Cheesecake Bars

Serves 9
Prep: 35 min
Freezing: 4 hours
Total: 4 hours 35 min  
Beginner

Ingredients:

For the Crust: 

1 cup almond flour

½ cup dates, pitted (about 5 large Medjool dates)

2 Tbsp. honey 

¼ tsp. salt

1 Tbsp. coconut oil, melted 

For the Filling: 

2 ¼ cups cashews, unroasted, unsalted, and soaked

2 ½ cups boiling water

¼ cup lemon juice

½ cup honey 

¼ cup coconut oil, melted 

1 tsp. vanilla extract 

¼ tsp salt

½ cup coconut cream, no thickeners or additives

½ cup almond milk, no thickeners or additives 

 

For the Raspberry Puree: *Yields ¾ cup* 

2 cups raspberries, fresh 

⅓ cup honey 

 

  Method Of Prep:

  1. Gather and prep ingredients. Line your 8-inch square pan with parchment paper.
  2. Set up your food processor with the standard attachment blade.
  3. Add in almond flour, dates, honey, salt, and coconut oil. Pulse until dates are broken down and you can form a ball in your hand with the dough.
  4. Transfer dough to the lined pan. Gently press the dough into an even layer covering the bottom of the pan.
  5. Place cashews in a large bowl. Bring 2 ½ cups of water to a boil.
  6. Cover cashews with boiling water and let sit for 20 minutes.
  7. While the cashews are soaking, add raspberries and â…“ cup of honey to a small pot.
  8. Bring to a boil and then reduce to a simmer for 8-10 minutes or until the raspberries have broken down and begin to resemble a jam.
  9. Strain the raspberry mixture through a fine-mesh strainer to catch all the seeds. Discard seeds, and set ‘jam’ aside.
  10. Set up your regular high-speed blender with the standard blade attachment.
  11. Once soaking time has elapsed, drain cashews and add to the blender with ¼ cup lemon juice, ½ cup honey, ¼ cup coconut oil, vanilla, salt, coconut cream, and almond milk.
  12. Blend on high until very smooth, about 1-2 minutes. You will need to periodically stop and scrape down the sides.
  13. Once smooth, pour over the crust and spread out evenly.
  14. Next, take your raspberry puree and drizzle it back and forth over the top.
  15. Using a toothpick or butter knife, swirl in the raspberry gently until the desired look is achieved.
  16. Freeze for 4 hours, or until completely frozen and set.
  17. Thaw for 10 minutes at room temperature, or 30 minutes in the refrigerator.
  18. Slice into nine squares and enjoy!

                    

Nutrition Facts: 
Calories- 483
Carbs- 55.4 g
Fat- 28.2 g
Protein- 8.5 g