No-Bake Raspberry Cheesecake Cookie Bars {Grain-Free & Dairy Free}
These No-Bake Raspberry Cheesecake Cookie Bars are a delicious combination of a crunchy pecan cookie crust, dairy-free creamy cheesecake filling, and the sweet flavor of raspberries. Gluten free, grain free, dairy free & vegan.
Servings: 12 Bars
Ingredients
Crust
- 1 box Simple Mills Crunchy Toasted Pecan Cookies
- 3 tablespoon Softened Coconut Oil
Filling
- 8 oz Kite Hill Foods plain cream cheese spread
- 1 can Coconut Cream
- 1½ cups Frozen Raspberries thawed
- ½ cup Sugar
- 1 teaspoon 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
Dairy Full Option: If you are not dairy free, you can substitute 2-8oz packages of regular cream cheese in place of the dairy free cream cheese & coconut cream.
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