Raspberry Cheesecake Squares

Raspberry Cheesecake Squares

Pan size 9x9-inches

Makes about 20 bars



1 pack graham crackers

1 C macadamia nuts

½ C pecans

3 Tbsp almond milk

2 Tbsp coconut oil

¼ tsp salt

Cream filling

2 cans coconut cream

1 C coconut flour

2 Tbsp lime juice

½ C maple syrup

½ tsp vanilla

¼ tsp salt

1 C frozen raspberries


Fresh raspberries


  • For the crust, place all ingredients in a food processor and process until fully incorporated. Press into a flat layer on your pan already lined with parchment paper.
  • For the cream filling, place all ingredients, except for the raspberries, in a bowl and mix until fully incorporated. Once done, remove about 1/3rd of the mixture and set it aside. With the remaining mixture pour the first cream layer and place in the freezer to chill for 10-15 minutes.
  • In the meantime, take the 1/3rd of your cream mixture and place it in a vitamix or highspeed blender. Blend until fully incorporated. You can also leave it with bits and pieces of the berries.
  • Remove the pan from the freezer and pour out your second layer forming an even top. Place back in the freezer to set and chill for about 2 hours before serving.
  • Cut into desired size and garnish with fresh raspberries. Enjoy!


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