VEGAN RASPBERRY CHEESECAKE BARS #desserts #cake

These veggie sweetheart raspberry cheesecake bars will make all you dreams turn out to be true to form! They're rich, delectable, and stacked with spins of raspberry goodness!

A complete veggie darling cheesecake bars! These bars are unrefined, veggie lover, sans gluten and refined-sugar free for a sound and great treat! Such huge numbers of people have been mentioning that I post a sound adjustment of a cheesecake. Taking everything into account, here it is!

I present to you my absolutely unrefined veggie sweetheart raspberry cheesecake bars aggregate with a magnificent cinnamon walnut outside. These bars can be eaten cemented for a progressively "solidified yogurt" kind of surface, or defrosted for a milder surface. The key to these veggie lover raspberry cheesecake bars to achieve that soft surface is splashed cashews!

Also Try Our Recipe : The Original Blueberry Ganache Tart Recipe

INGREDIENTS
Crust:

1/2 cup pecans
3/4 cup oats
1 cup medjool dates
1/2 tsp cinnamon
pinch of salt

Filling:

1 1/2 cups cashews, soaked overnight then drained
1 can full-fat coconut cream
1/4 cup coconut oil
1/4 cup maple syrup
juice of 1 lemon
1 tbsp lemon zest
1 tsp vanilla extract

Raspberry swirl:

1 cup raspberries
1 tbsp maple syrup

INSTRUCTIONS

Line an 8×8 inch pan with parchment paper.
In a food processor, blend the pecans, oats, dates, and salt until it forms a dough. You should be able to press the dough together with your fingertips. If it is too dry, add a small spoon of water.
Press the dough down into your pan, until it coats the entire bottom of the pan. Place the pan in the freezer while you prepare the rest of your ingredients.
Place the cashews in a food processor, and blend until completely smooth. Set aside.
Place your coconut cream in a mixer, and blend until it forms a fluffy whip cream texture. Make sure to just scrape the cream off the top of the can, and not the remaining liquid on the bottom. It should be a thick texture.
Add the coconut oil, maple syrup, lemon juice, lemon zest, and vanilla and continue to whip until incorporated.
Pour your blended cashews into the coconut whip and gently mix together with a spatula or spoon.
Pour the mixture into your pan.
Place your raspberries and maple syrup in a food processor and blend. Spoon the mixture into the pan on top of the cheesecake layer.
Using a sharp knife, begin to make swirls, or “figure eights” into the raspberry layer to achieve that swirly look.
Place your vegan raspberry cheesecake bars into the freezer to firm up for 2-3 hours.
When ready to serve, remove from pan, cut into squares, and serve!