Print
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

Description

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


Scale

Ingredients

Crust:

Cheesecake Filling:


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 9×9 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.