These raspberry swirl cheesecake bars are naturally sweetened, easy to make and delicious.
This recipe is simple, it only requires 9 ingredients and easily customizable.
I made the crispy crust out of oat flakes, mashed banana and a pinch of salt.
Once the crust is baked to golden brown I added the silky cheese base. To make the cheese part, I added tofu, dates and vanilla extract to a blender and blended it until smooth.
And back to the oven again for 30 min to get a firm yet smooth and delicious cheesecake bars.
Finally a swirl of fresh raspberry purée to finish it off.
These raspberry swirl cheesecake bars are perfect for dessert or snack.
They are super satisfying, sweet and easily customizable. You can leave them plain or use other flavors (peanut butter, lemon curd, other berries…) because the base is quite simple.
These raspberry swirl cheesecake bars are baked. The base is baked to crispy perfection and the cheesecake is silky, smooth and creamy.
They are the perfect sweet treat to please all eaters, plant-based or not. This recipe has been taste-tested and approved by friends and family members. And they weren’t even vegan!
This recipe is so easy to make, yet so good, you need to try it!!
This makes the perfect dessert for bringing along to gatherings. No one would guess it’s vegan! It’s also from all refined-sugar-free, and super easy to make!
If you like raspberries, make sure to check out my naturally sweetened raspberry cream truffles, and peanut butter and jam chocolate truffles!
These raspberry swirl cheesecake bars are naturally sweetened, easy to make and delicious. This recipe is simple, it only requires 9 ingredients and easily customizable.
- 1 cup oat flakes
- 3/4 cup banana (mashed)
- 350 gr firm tofu 12.3oz
- 10 dates (pitted)
- 2 tbsp coconut cream
- 1 tbsp corn starch
- 1 tsp vanilla extract
- 1/3 cup raspberries (fresh or frozen)
- 1 tbsp maple syrup
Preheat your oven to 180°C
In a small bowl, add raspberries, maple syrup and mash with a fork.
In a mixing bowl, add oat flakes and mashed banana and mix until a dough is formed. The dough should stick together. Add more oat flakes if the dough is too wet, or more mashed banana if too dry.
Line a standard pan with parchment paper. Add oat mixture and carefully press with fingers to distribute. Poke holes with a fork all over the pressed dough, this will make sure that the crust to stay flat while baking. Bake 30 min or until crispy and golden brown.
Add all filling ingredients to a blender and blend until creamy and smooth. Scrape down the sides if needed. If you are having trouble getting it blended add more coconut milk.
Taste and adjust the sweetness (add more dates if needed).
Once the crust is baked, leave it to cool down a bit. Pour filling over the crust.
With a teaspoon, add dots of raspberry puree on the cheesecake. Then swirl a few times with a spoon or a chopstick to create a swirl.
Bake for 20min or until slightly firm and edges are brown.
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