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Raspberry Swirl Cheesecake Bars

Vegan_Raspberry_Swirl_Cheesecake_Bars_Susan_pratt
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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!

Ingredients

Scale

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

  1. Prepare the bar mold. If it is flimsy, place on a baking tray for stability. Spray lightly with non-stick spray. Set aside.
  2. 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).
  3. Let cool to room temperature.
  4. 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.
  5. Add the oats, dates, melted plant butter and salt. Blend until combined.
  6. 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.
  7. Make the filling. Place filling ingredients into food processor or high-speed blender. Blend on high until smooth and creamy.  Pour into molds.
  8. 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.
  9. Refrigerate for 4 hours or overnight.
  10. Pour into molds.

Find it online: https://susancooksvegan.com/raspberry-swirl-cheesecake-bars/