Treat yourself to these luscious Raspberry Swirl Cheesecake Bars all year long. These no-bake dessert bars are made with cashews for a smooth creamy cheesecake that’s dairy-free, vegan and gluten-free. This creamy dessert is downright magic!
Do you love cheesecake as much as I do? When I was young and on my own, regular meals were difficult to come by. I used to joke that I would love to ingest a pill that fed me and took away my hunger… and I would only eat cheesecake. I’ve come a long way since then however I’ve never lost my love of cheesecake.
These bars have me swooning. Being vegan does not mean I have to compromise on flavour and textures. This cheesecake has it all. I love the flavour juxtaposition of the tart raspberry paired with creamy cheesecake and the subtle sweetness of confectioners sugar
Watch the YouTube tutorial here for how to make this Raspberry Swirl Cheesecake Bar recipe or scroll to the bottom of the recipe for the link.
What If Raspberries Are Not In Season?
If raspberries are not in season where you live, try the frozen section in your grocery store or substitute for blueberries, cranberries or strawberries.
Do I Have To Make My Raspberry Swirl Cheesecake Into Bars?
This recipe lends well to many forms and will make one 9 inch round cheesecake. I bought some cute bar molds I wanted to try out. You can purchase them here or try using muffin cups or square cake pan.
Note: I make a very small commission, at no cost to you, for anything purchased through my site. Thank you in advance.
Can This Recipe Be Sugar-Free?
I use icing sugar in this recipe because of the light sweet flavour and color and it helps firm up the cheesecake. Maple syrup would be the best substitute or you can try using date paste to naturally sweeten, however it will darken the cake to a light beige color.
I Would Love To Hear From You
Scroll below for a full list of ingredients and instructions to make these Raspberry Swirl Cheesecake Bars. Let me know how you enjoy this recipe in the comment section below or find me at @SusanCooksVegan on YouTube, Instagram, Facebook , Pinterest and Twitter.
More Dessert Recipes To Love
If you love this Raspberry Swirl Cheesecake Bar recipe as much as I do, you will love my other dessert recipes.
- Raw Salted Caramel Brownie Bites
- Coconut Mixed Berry Panna Cotta
- Fruit Tea Tart
- Vegan Coconut Key Lime Pie
Raspberry Swirl Cheesecake Bars
Treat yourself to these luscious Raspberry Swirl Cheesecake Bars all year long. These no-bake dessert bars are made with cashews for a smooth creamy cheesecake that’s dairy-free, vegan and gluten-free. This creamy dessert is downright magic!
- Prep Time: 20 minutes + chilling
- Total Time: 0 hours
- Yield: 8 bars 1x
- Category: Dessert
- Method: Freezing
- Cuisine: American
- Diet: Vegan
Ingredients
For The Crust:
- 1 cup whole raw almonds
- 1 cup whole grain oats (certified gluten-free if needed)
- 4 tbsp plant butter or coconut oil (melted)
- 1/4 tsp salt
- 6 Medjool date or 8 small dates (soak in hot water if they are hard)
- 2 tbsp maple syrup
For The Cheesecake Filling
- 2 cups raw cashews, soaked in hot water until soft (2 hours-overnight)
- 1/2 cup full fat coconut milk
- 1/3 cup confectoners (icing) sugar
- 1/2 tsp vanilla extract
- 2 tbsp lemon juice
For The Raspberry Sauce
- 1 1/2 cups raspberries or berries of your choice
- 1/4 tsp vanilla
- 1 tsp lemon juice
- 1/4 cup maple syrup
Instructions
- Prepare the bar mold. If it is flimsy, place on a baking tray for stability. Spray lightly with non-stick spray. Set aside.
- Make the raspberry sauce. Add all ingredients to a sauce pan over medium heat, Cook until the berries break down and sauce starts to bubble (about 5-8 minutes). Blend with handheld blender if berries are too chunky. Pass through metal sieve if you would like to remove the seeds (optional).
- Let cool to room temperature.
- Make the crust. Add almonds to a food processor. Blend until they become fine ground. Some small chunks are okay. Be careful not to over blend as it can become butter.
- Add the oats, dates, melted plant butter and salt. Blend until combined.
- Using a spoon or your hands press the crust into the bar molds about 1/2 inch thick in each. If crust is sticky place a piece of parchment on top to help press down the crust.
- Make the filling. Place filling ingredients into food processor or high-speed blender. Blend on high until smooth and creamy. Pour into molds.
- Using a piping bag or a small spoon or place dots of raspberry sauce on top. Use a wooden skewer or toothpick make swirl patterns.
- Refrigerate for 4 hours or overnight.
- Pour into molds.
