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Vegan Raspberry Cheesecake Brownie Bars topped with fresh raspberries and coconut.

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.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
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.