Three stacked coconut lime raspberry cheesecake bars on a pink background

Coconut Lime and Raspberry Cheesecake Bars

  • Author: Lexi
  • Prep Time: 20 minutes
  • Cook Time: 5 hours
  • Total Time: 5 hours 20 minutes
  • Yield: 9-12 servings 1x
  • Category: Dessert
  • Method: No Bake


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




Cheesecake Filling:



  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 9×9 pan with parchment paper and press mixture into pan in an even layer. Freeze for 30 minutes while making 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.


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