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.
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 9×9 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.