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.
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.