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Home » Recipes » Gluten Free

Coconut Lime and Raspberry Cheesecake Bars

Published: Dec 13, 2018 · Modified: Oct 12, 2020 by Lexi

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Three stacked coconut lime raspberry cheesecake bars on a pink background

This post is sponsored by Edward and Sons. All opinions are our own.

Three stacked coconut lime raspberry cheesecake bars on a pink background

We're all about classic Christmas cookies (and we've developed plenty of cookie recipes this year!). But, sometimes it's nice to mix things up. Vegan cheesecake bars offer a nice alternative dessert option with new, tropical flavors.

These vegan and gluten free coconut lime and raspberry cheesecake bars start with a nutty macadamia and coconut crust. Then comes a luscious and tangy coconut, lime and raspberry filling that may just transport you to a tropical island.

That reminds me...these would be fantastic paired with this coconut lime rum cocktail!

Close up of coconut lime cheesecake bars topped with slices of lime

We're excited to partner with Edward & Sons Trading Co. to bring you this recipe! Edward & Sons is the parent company of a number of popular vegetarian/vegan/gluten free brands that we all know and love.

We often use Let's Do Organic and Native Forest in our recipes.

Let's Do Organic Heavy Coconut Cream next to a coconut lime cheesecake bar

For this cheesecake bar recipe, we used a few of our favorite Let's Do Organic products. Organic shredded coconut, organic heavy coconut cream, and organic sweetened condensed coconut milk.

One of our favorite products from their family of companies are these gluten free/vegan chocolate wafer rolls. They are SO good and exactly like the ones I used to eat as a kid!

Overhead of coconut lime cheesecake bars on a pink background

On to the recipe. We tried a few different concepts for Coconut, Lime & Raspberry Cheesecake. We finally landed on easy-to-serve cheesecake bars, which are always a hit in our family.

To make them a bit more festive, we divided the cheesecake filling in half and added raspberries to one half for a gorgeous, tangy pink/red. We also topped these with homemade dehydrated lime slices. These are totally optional.

We just like how it looks (and we had lots of leftover lime!).

Can you guys believe Christmas is in less than two weeks?! If you haven't started planning your menu yet, we highly suggest adding these Coconut Lime & Raspberry Cheesecake Bars in. You can make them up to a week ahead of time, as long as you store in an airtight container in the freezer!

Side view of coconut lime raspberry cheesecake bars with lime slices on top
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Coconut Lime and Raspberry Cheesecake Bars


  • Author: Lexi
  • Total Time: 5 hours 20 minutes
  • Yield: 9-12 servings 1x
  • Diet: Vegan
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Description

A macadamia nut crust pairs perfectly with coconut, lime and raspberry for a delicious vegan treat!


Ingredients

Scale

Crust:

  • 1 ½ cups unsalted macadamia nuts
  • 1 cup Let's Do Organic Shredded Coconut
  • ½ tsp salt
  • 3 tbsp agave
  • 1 tsp vanilla extract
  • 1 ½ tsp lime zest
  • ½ tsp coconut extract (optional)

Cheesecake Filling:

  • 3 cups raw, unsalted cashews, soaked in room temp water for 2 hours
  • ⅔ cup Let's Do Organic Heavy Coconut Cream
  • 1 can Let's Do Organic Sweetened Condensed Coconut Milk
  • ¼ cup + 1 tbsp lime juice
  • 1 tbsp lime zest
  • 1 tsp vanilla extract
  • 2 tbsp agave
  • ½ tsp coconut extract
  • ¼ tsp salt
  • 4 tbsp coconut oil, melted
  • ¾ cup frozen raspberries

Instructions

Crust:

  1. Pulse macadamia nuts and coconut flakes in a food processor until they form a crumbly mixture.
  2. Add salt, agave, vanilla, lime zest and coconut extract. Pulse until combined and mixture comes together.
  3. Line a 9x9 pan with parchment paper and press mixture into pan in an even layer. Freeze for 30 minutes while making filling.

Filling:

  1. Blend cashews, coconut cream, condensed coconut milk, lime juice, lime zest, vanilla, agave, coconut extract and salt.
  2. Divide batter in half - put one half in a bowl and keep the other half in blender. Add raspberries to the mixture still in blender and blend until smooth.
  3. Pour raspberry filling on top of crust. Freeze for 1 hour.
  4. Pour remaining coconut lime filling over the top and smooth with a spatula. Freeze 4 hours or overnight.
  5. Let sit outside of freezer for 10-15 min before cutting.

Notes

Store these in an airtight container in the freezer - if left at room temp for too long, they will melt.

  • Prep Time: 20 minutes
  • Cook Time: 5 hours
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 Bar
  • Calories: 672
  • Sugar: 15.6 g
  • Sodium: 216.7 mg
  • Fat: 58 g
  • Saturated Fat: 23.2 g
  • Trans Fat: 0.1 g
  • Carbohydrates: 35.2 g
  • Fiber: 6.7 g
  • Protein: 10.6 g
  • Cholesterol: 11.5 mg

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Tag @crowded_kitchen on Instagram and hashtag it #crowdedkitchen

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Lexi and Beth toasting with wine.

Hi, we're Lexi and Beth, a mother-daughter team from Michigan. The recipes you'll find here are a reflection of how we bring our family together around the dinner table despite various dietary differences.

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