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 sweet flavor of raspberries. Gluten free, grain free, dairy free & vegan- we’ve got everyone covered with this sweet treat!
I’m a sucker for a sweet treat- especially anything that has to do with cheesecake! These no-bake bars are super easy to make yet still have the classic cheesecake flavor you love.
For the crust, I used Simple Mills Crunchy Toasted Pecan grain-free cookies, 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.
No need to turn the oven on for this recipe! This no-bake cheesecake is a refreshing dessert when the weather’s warm or you just don’t feel like baking. These bars will brighten up your day whether you make them for a special occasion or a mid-week treat.
Let’s Eat!
No-Bake Raspberry Cheesecake Cookie Bars {Grain-Free & Dairy Free}
Ingredients
Crust
- 1 box Simple Mills Crunchy Toasted Pecan Cookies
- 3 tbsp Softened Coconut Oil
Filling
- 8 oz Kite Hill Foods plain cream cheese spread
- 1 can Coconut Cream
- 1½ cups Frozen Raspberries thawed
- 1/2 cup Sugar
- 1 tsp Pure Vanilla Extract
- Fresh Raspberries for garnish
Instructions
Crust
- 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 greased pan.
- Place pan in the freezer for the crust to set while making the filling. At least 10-15minutes.
Filling
- Clean the food processor clear of crust crumbs, then add cream cheese, coconut cream, raspberries, sugar 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 2-3 hours or overnight.
- Let thaw for about 10-15 minutes before cutting.
- Garnish with fresh raspberries.
Notes
