Vegan Raspberry Cheesecake Brownie Bars

Imagine biting into a rich, chocolaty brownie, and then being surprised by the bright tang of raspberries and creamy cheesecake. That perfect mix of flavors and textures brings back memories of sharing desserts at family gatherings, where everyone is excited to try something new. This Vegan Raspberry Cheesecake Brownie Bars recipe is dear to me because it combines indulgence with plant-based goodness. It’s a dessert that allows you to treat yourself while keeping health in mind. Plus, the beautiful colors make it a delightful centerpiece for any occasion. What’s special about this recipe is that it’s both vegan and satisfying, making it a perfect choice for everyone, whether you’re a long-time vegan or simply looking to enjoy a delicious treat.

why make this recipe

Making Vegan Raspberry Cheesecake Brownie Bars is a wonderful way to enjoy a treat that’s kind to your taste buds and your body. These bars are rich in flavor, gluten-free, and easy to whip up. Using natural ingredients means you can enjoy guilt-free indulgence. This recipe is also great for special occasions, potlucks, or cozy nights in at home. Plus, the vibrant raspberry topping adds a lovely pop of color and freshness that makes for an impressive presentation.

how to make Vegan Raspberry Cheesecake Brownie Bars

Ingredients:

• 1 cup of almond flour
• 1 cup of cocoa powder
• 1 cup of maple syrup
• 1/2 cup of melted coconut oil
• 1 teaspoon of vanilla extract
• 1/2 teaspoon of salt
• 1 cup of raw cashews (soaked for at least 4 hours)
• 1/4 cup of coconut yogurt
• 1/3 cup of raspberries (fresh or frozen)
• 2 tablespoons of lemon juice

Directions:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, mix the almond flour, cocoa powder, maple syrup, melted coconut oil, vanilla extract, and salt. Stir until well combined.
3. Pour the brownie mixture into a greased or lined baking dish, spreading it evenly.
4. In a blender, add the soaked cashews, coconut yogurt, raspberries, and lemon juice. Blend until smooth and creamy.
5. Pour the cheesecake mixture over the brownie layer in the baking dish. Use a knife to swirl the two mixtures together for a marbled effect.
6. Bake in the preheated oven for about 30-35 minutes or until the edges start to pull away from the sides of the pan.
7. Let it cool completely before slicing into bars.

how to serve Vegan Raspberry Cheesecake Brownie Bars

These Vegan Raspberry Cheesecake Brownie Bars are best served chilled. You can enjoy them plain or add a dollop of coconut whipped cream on top. For a little extra flair, sprinkle some fresh raspberries or dark chocolate shavings over the bars before serving. They make a lovely dessert for gatherings or a sweet treat for yourself!

how to store Vegan Raspberry Cheesecake Brownie Bars

Store the brownie bars in an airtight container in the refrigerator. They will stay fresh for about 5-7 days. If you want to keep them longer, you can also freeze them. Wrap each bar individually in plastic wrap and place them in a freezer-safe bag or container. They can last for up to 2 months in the freezer.

tips to make Vegan Raspberry Cheesecake Brownie Bars

1. Make sure to soak the cashews for at least 4 hours to ensure a smooth cheesecake layer.
2. Feel free to adjust the sweetness by adding more or less maple syrup according to your taste.
3. You can use other berries like blueberries or strawberries in the cheesecake layer for a different flavor.

variation

If you want a chocolate cheesecake layer, simply add some cocoa powder to the cheesecake mixture. You can also add a swirl of peanut butter or almond butter for a nutty twist.

FAQs

Can I make these brownies gluten-free?

Yes! Using almond flour makes them gluten-free. Ensure all other ingredients are also gluten-free.

Can I substitute maple syrup?

Yes, you can use agave syrup or any other liquid sweetener you prefer.

Are these bars kid-friendly?

Absolutely! Kids love the chocolate and fruity flavors. They are a great way to introduce them to vegan treats.

Vegan Raspberry Cheesecake Brownie Bars

Indulge in the rich flavors of these Vegan Raspberry Cheesecake Brownie Bars, combining chocolaty brownie and creamy cheesecake with a vibrant raspberry topping.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 12 bars

Course: Dessert, Snack

Cuisine: Gluten-Free, Vegan

Calories: 210

Ingredients Method Notes

Ingredients

  

Brownie Base

• 1 cup almond flour Make sure it’s finely ground
• 1 cup cocoa powder
• 1 cup maple syrup Can be substituted with agave syrup
• 1/2 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt

Cheesecake Layer

• 1 cup raw cashews Soaked for at least 4 hours
• 1/4 cup coconut yogurt
• 1/3 cup raspberries Fresh or frozen
• 2 tablespoons lemon juice

Method

 

Preparation

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, mix the almond flour, cocoa powder, maple syrup, melted coconut oil, vanilla extract, and salt. Stir until well combined.
3. Pour the brownie mixture into a greased or lined baking dish, spreading it evenly.
4. In a blender, add the soaked cashews, coconut yogurt, raspberries, and lemon juice. Blend until smooth and creamy.
5. Pour the cheesecake mixture over the brownie layer in the baking dish. Use a knife to swirl the two mixtures together for a marbled effect.

Baking

1. Bake in the preheated oven for about 30-35 minutes or until the edges start to pull away from the sides of the pan.
2. Let it cool completely before slicing into bars.

Notes

These bars are best served chilled. Top with coconut whipped cream and fresh raspberries for an impressive dessert.