baking, Grain Free

Paleo Raspberry Cheesecake Cookie Bars

I’m a sucker for a sweet treat- especially anything that has to do with cheesecake…Make it a little more nutrient dense and I’m all over it!

These Raspberry Cheesecake Cookie Bars are a delicious combination of a crunchy paleo pecan cookie crust, creamy cheesecake filling(that no one will know is dairy free!) and the sweet flavor of raspberries.

So simple to make in the food processor & blender, these squares will brighten up your day whether you make them for a special occasion or an everyday treat!

Paleo Raspberry Cheesecake Cookie Bars

Ingredients

Crust

  • 1 box Simple Mills Crunchy Toasted Pecan Cookies
  • 4 tbsp softened coconut oil or vegan butter

Filling

  • 8oz Kite Hill Foods plain cream cheese spread
  • 1 cup frozen raspberries, thawed
  • 1/3 cup coconut sugar
  • 1 egg

Topping(optional)

  • Fresh raspberries

Directions

  1. Preheat oven to 325° & grease an 8×8 baking pan.
  2. Place cookies in a food processor and pulse until you have crumbs.
  3. Mix in the coconut oil or butter until crumbs are evenly moistened.
  4. Using your hands press flat into an even layer in your prepared pan.
  5. For the filling, place cream cheese, raspberries, sugar and egg in a blender and blend until smooth. Scrape down edges as needed.
  6. Pour on top of the crust and smooth with the back of a spoon.
  7. Bake for 30 minutes until toothpick comes out clean. If edges start to brown towards the end, cover with foil.
  8. Let cool completely(remove foil if used) and transfer to the fridge for at least 1-2 hours before cutting.
  9. Serve with fresh raspberries.
peanut butter ice cream

 

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