Raspberry Swirl Cheesecake Bars with Brownie Crust
These healthier dairy free and gluten free cheesecake bars are the ultimate dessert! Creamy cheesecake, tangy raspberry, and sweet chocolate make this a crowd pleaser treat.
Servings 9 bars
Ingredients
Crust
- 1/3 cup oat flour
- 1/3 cup tigernut flour or almond flour
- 1/4 cup cocoa powder
- 1/4 tsp salt
- 1/4 cup melted coconut oil
- 1/4 cup maple syrup
- 1 tsp vanilla extract
Cheesecake
- 1 cup yogurt of choice I used a vegan yogurt, feel free to use Greek yogurt
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 2 scoops pea protein you can also use 2 Tbsp. of gluten free flour instead
- 1 Tbsp tapioca starch
- 1/2 tsp salt
- 2 eggs
Raspberry Swirl
- 1 cup fresh or frozen raspberries if using frozen, make sure to thaw first
- 1 tsp coconut sugar
Instructions
- Preheat oven to 350F.
- Line a 9x9 inch baking dish with parchment paper and set aside.
- Whisk dry ingredients for the crust together first (flours, cocoa powder, salt). Add the wet ingredients and mix to combine until you have a dough.
- Press the crust into the bottom of your baking dish into an even layer. Set aside.
- To make the cheesecake filling, combine all ingredients together in a blender and blend until combined. You can also use a hand mixer.
- Pour batter over the crust and set aside while you make raspberry swirl.
- To make the raspberry swirl, blend together the raspberries and sugar until smooth. You have the option to put the raspberry puree through a sieve so there are no seeds, but I find this step unnecessary.
- Place dollops of the raspberry puree over the cheesecake then use a knife or chopstick to swirl the puree through the cheesecake filling until you have a nice, even swirl throughout.
- Bake the cheesecake for 50-60 minutes until the edges are just set and the middle seems almost not done, but has a slight give to it. Let the cheesecake cool to room temperature and then place in the fridge for at least 3 hours, preferably overnight.
- Slice and enjoy!