Summer is going to be here soon! Well, we've already got 95 degree temps in Arizona so why not start with the summer desserts like these Vegan Raspberry Cheesecake Bars?!
Vegan Raspberry Cheesecake Bars
1 cup almonds
1 cup rolled oats
1/2 cup pitted dates
1/3 cup melted coconut oil (can add more if crust doesn't stick together)
1 cup dairy free cream cheese
1/2 cup full fat coconut cream
1 tsp vanilla bean paste
1/4 cup raw, organic, or coconut sugar
1 cup raspberries
Weight Watchers Points
12 bars: 7 Points Plus / 11 Smart Points each
Easily divide into smaller bars for less points.
NOTE: Fruits are 0 points!
You can mix up how you make the crust on this vegan raspberry cheesecake by using walnuts instead of almonds. Change the raspberries to blackberries or strawberries!
Make crust by blending almonds, rolled oats, half your sugar, dates, and coconut oil in a food processor.
Pour out onto a small lined baking pan, and spread with your hands to form a single, tight crust layer. You can also put some parchment down on top and smooth it that way.
Refrigerate crust while you make your cheesecake layer.
To make cheesecake, mix together dairy free cream cheese, coconut cream, vanilla extract, and the other half of your sugar.
Spread out over your crust. Make berry swirl by blending berries thoroughly. Spoon berries out onto your cheesecake layer in drizzles, swirls, etc.
Take a knife, and gently swirl your cheesecake around until you have a slightly blended look on top.
Chill for at least an hour, then cut and serve.