These No Bake Raspberry Cheesecake Cookie Bars are a delicious combination of a crunchy pecan cookie crust, creamy cheesecake filling(that no one will know is dairy free!) and the bright flavor of fresh raspberries. Gluten free, grain free, dairy free & vegan- we've got everyone covered with this sweet treat!
Why You'll Love these No Bake Raspberry Cheesecake Cookie Bars!
I'm a sucker for a sweet treat, especially anything that has to do with cheesecake! This no-bake dessert recipe are super easy to make yet still have the classic cheesecake flavor you love! Plus, the food processor method makes this recipe super quick with almost no cleanup!
- Completely gluten free and dairy free
- No baking required
- Easy make-ahead dessert for gatherings
- Creamy cheesecake texture without heavy ingredients
- Fresh raspberry flavor in every bite
- Simple ingredients with minimal prep
These bars also store really well, which makes them great for meal prep desserts or entertaining ahead of time.
Ingredients You'll Need
For the Crust
- 1 box Simple Mills Toasted Pecan Cookies
- 4 tablespoons melted dairy free butter or coconut oil
Add the Raspberry Cheesecake Filling
- 16 ounces dairy free cream cheese
- ½ cup coconut cream
- ½ cup fresh raspberries
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
I used Simple Mills Crunchy Toasted Pecan grain-free cookies to make an easy crust, then subbed out regular cream cheese for Kite Hill Foods dairy-free cream cheese spread & coconut cream. Grab your food processor, follow just a few steps, then let the freezer do the rest of the work.
If you love this no bake dessert recipe, I think you'll also love these Chocolate Strawberry Yogurt Clusters and this Sweet and Salty Frozen Yogurt Bark
Instructions on How to Make these Raspberry Cheesecake Cookie Bars
Step 1: Make the Crust
Add the Simple Mills toasted pecan cookies to a food processor and pulse into fine crumbs.
Add melted dairy free butter or coconut oil and pulse until combined. Press the mixture firmly into a parchment-lined 8x8 pan.
Place in the refrigerator while you prepare the filling.
Step 2: Make the Raspberry Cheesecake Filling
Add the dairy free cream cheese, coconut cream, raspberries, maple syrup, vanilla extract, and lemon juice to a food processor.
Blend until completely smooth and creamy. The filling should turn a light raspberry pink color.
Taste and adjust sweetness if needed.
Step 3: Assemble and Chill
Spread the raspberry cheesecake filling evenly over the crust.
Cover and refrigerate for at least 4 hours or overnight until firm.
Step 4: Slice and Serve
Slice into bars and top with fresh raspberries or crushed toasted pecan cookies if desired.
Can I use frozen raspberries?
Fresh raspberries give the smoothest texture and brightest flavor. If using frozen raspberries, thaw and drain excess liquid first.
This no bake cheesecake recipe is a refreshing dessert when the weather's warm or you just don't feel like baking. If you are looking for an easy gluten free dairy free dessert recipe for summer, parties, holidays, or meal prep treats, this recipe is definitely one to save.
Have you tried this recipe? Be sure to leave a comment below and tag me on Instagram @thrivingglutenfree so I can see how it turned out!
Let's Eat!
No-Bake Raspberry Cheesecake Cookie Bars {Grain-Free & Dairy Free}
Ingredients
Equipment
Method
- Place cookies in a food processor and pulse until you have crumbs.
- Mix in the coconut oil. Continue processing until the crust comes together slightly crumbly dough.
- Using your hands press firmly into an even layer in an 8x8 parchment lined pan.
- Place pan in the freezer for the crust to set while making the filling. At least 10-15minutes.
- Clean the food processor clear of crust crumbs, then add cream cheese, coconut cream, raspberries, maple syrup, lemon juice and vanilla extract into the processor and blend until creamy. Scrape down edges as needed.
- Pour filling on top of the crust and smooth with the back of a spoon.
- Place back in the freezer for at least 4 hours or overnight.
- Let thaw for about 10-15 minutes before cutting.
- Garnish with fresh raspberries.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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