These No-Bake Raspberry Cheesecake Brownie Bars have two delicious layers! A dairy-free, Vegan, and Paleo treat that everyone will love. Perfect for a summer gathering!
You’re about to be the most popular guest at the next party. Once your friends bite into one of these delectable raspberry cheesecake bars with a brownie bottom, there’s no denying it. A party in the mouth is definitely happening!
Let’s look past my chipped nail polish for a moment, and just pretend you took that bite. It looks perfect, right?!?! Because it is, you guys are going to love this.
While I am totally craving all the summer foods to include fresh berries, I still can’t quite shake my chocolate obsession. So the chocolate and raspberry combo were a likely pairing. And it should be noted, if there is any fruit that works perfectly with chocolate, it’s definitely raspberries!
And something else that makes these the quintessential summer, NO BAKE. I mean, hello, do you want want to turn on your oven when it’s 100 degrees out!?! I didn’t think so.
So let’s just chill these babies, or even freeze them, and enjoy an evening sitting outside.
The first layer easily comes together with a food processor, and a combo of almonds (or nut of choice), dates, cacao powder, and vanilla extract. The “cheesecake” layer, is made by soaking raw cashews to get that perfect “creamy” texture! Stick these in the freezer to set, and when ready to eat, slice into squares!
So simple, and so delicious!
Raspberry Cheesecake Brownie Bars
For the Brownie Layer
- 1 1/4 cup roasted almonds or pecans
- 2 cups pitted dates (about 2 dozen)
- 1/3 cup cacao powder or cocoa powder
- 2 tsp pure vanilla extract
For the Cheesecake Layer
- 1 cup raw cashews
- 2 tbsp coconut oil, melted
- 1/3 cup full fat coconut milk
- 3 tbsp pure maple syrup
- 2/3 cup frozen raspberries
- 1/2 cup fresh raspberries
Before beginning, soak your raw cashews in boiling water for at least 15 minutes, even overnight.
Begin by making your brownie layer. In a food processor or blender, pulse together almonds, dates, cacao powder, and vanilla extract. Continue to pulse, scraping down the sides when needed, until a thick "dough" forms.
Line a 9x9 pan with parchment paper, creating a sling. Gently grease with cooking spray. Press the chocolate dough mixture evenly around the pan using your fingers. Place into the fridge to set.
Now make the cheesecake layer. Drain the cashews, and place them in a high powered blender. Add coconut oil, coconut milk, maple syrup, and frozen raspberries. Blend for several minutes, until completely creamy and smooth.
Remove the pan from the fridge, and pour the cheesecake layer on top, smoothing with a spatula. Give the fresh raspberries a rough chop, then place on top of the cheesecake layer.
Bring the pan to the freezer, and let set for at least 2 hours before removing to slice into squares. You can store in the fridge or freezer. Serve chilled, the bars will begin to soften at room temperature.