These No-Bake Raspberry Cheesecake Brownie Bars have two delicious layers! A creamy, dairy-free, “cheesecake” raspberry layer on top, and brownie layer on bottom. A dairy-free, Vegan, and Paleo treat that everyone will love. Perfect for Valentine’s Day, a special occasion, or when it’s too hot to turn on your oven.
A New Favorite Dessert!!
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!
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.
Let’s get started and make these bars!
How to make Raspberry Cheesecake Brownie Bars:
You will need the following ingredients:
- roasted almonds or pecans
- pitted dates
- cocoa powder or cacao powder
- vanilla extract
- raw cashews (soak for at least 15 minutes in hot water)
- coconut oil
- coconut milk
- real maple syrup
- frozen raspberries
- fresh raspberries
- 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. We will pulse like crazy until you get a “dough” formed. Pulse longer than normal so that the almonds are well incorporated. Press firmly and evenly in an 8×8 pan. Send it to the fridge to get a little chilled and firm while you make the cheesecake layer.
- Make the cheesecake layer! Soak those cashews for at least 15 minutes then drain the water. In a high powered blender, blend the cashews, coconut oil, coconut milk, syrup, frozen raspberries, and a pinch of sea salt. Blend for several minutes until very creamy. You will have to pause a few times along the way and scrape down the sides of your blender.
- Pour that layer on top of the chocolate layer and spread around so it’s even.
- Give the fresh raspberries a rough chop, and sprinkle them on top of the cheesecake layer. Place in the freezer for at least 2 hours so they can set.
- Remove the pan from the freezer. Run a knife along the sides of the pan that aren’t on the parchment paper. Then pull the entire thing out by holding on to the sides of the parchment paper. Cut into slices!
So simple, and so delicious!
I prefer to store these in the freezer for a few reasons. If they stay in the fridge, I have a tendency to eat them all 🙂 If they are out of sight in the freezer, I won’t be as tempted. Another reason is that they last much longer and can be stored for up to 3 months in the freezer. Just pull out and let sit for about 10-15 minutes before eating.
You can also store these in the fridge for up to 2 weeks.
Other treats you will enjoy!
A few of my other favorite treats that are healthy and delicious:
- Brownie Cheesecake Bars
- Dark Chocolate Raspberry Walnut Brownies
- Raspberry Crumb Bars
- Dark Chocolate Strawberry Brownies
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.