High Protein Passionfruit Raspberry Cheesecake Bars (No bake!)

If you know me, you know that I have a soft spot for cheesecake. When I started a plant based lifestyle and began my break up with dairy, I wanted to be able to replicate my favorite dishes while making them functional and still delicious. This is no exception. It’s a sweet treat that has 26 grams of clean plant protein per serving and is so easy you’ll immediately add this to your meal prep roster.

These are no bake, easy to whip up quickly, and have only 10 ingredients. When you walk up to the fridge and see these cheesecake bars looking up at you, you’ll thank me later. All dairy free, gluten free, and packed with clean plant protein. Don’t forget to leave your swirl art masterpiece on the top of the cheesecake at the end. I prefer to use the figure 8 method with a chopstick for the swirling, but you do you boo, make it your artwork and have fun with it. Maybe be the next cheesecake Picasso?

This recipe is:

• a no bake cheesecake!

• dairy free

• plantbased

• gluten free

• high protein

Bai’s tip: Enjoy these straight from the fridge, or store them in the freezer and let them thaw for about 10-15 minutes before slicing and enjoying them.

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Makes 8-9 cheese cake bars:

The Goods:

For the crust:

• 3/4 cups almonds

• 4-5 large medjool dates, pitted

• 1/2 tbsp melted coconut oil

For the cheesecake filling:

• 1 block extra firm tofu, drained

• 1 lemon zested

• 3 lemons juiced

• 1 tsp vanilla extract

• 1/2 cup agave

• 1/4 cup raw cashews

For the raspberry passionfruit coolie:

• 1/4 cup frozen passion fruit

• 1/4 cup fresh or frozen raspberries

• 1/4 cup agave

The Method:

1. First off is the crust. Add the almonds, dates, coconut oil into a food processor, and blend on high for 1-2 minutes until they are mixed and crumbled into small bits.

2. Grab a bread loaf pan and line with parchment paper. Take your crumble and pour it into the bottom of the pan and press down with a flat spatula until you have a thick flattened crust. Set aside.

3. Next up is the cheesecake filling, so grab a high powered blender and blend all the ingredients for the cheesecake filling on high for 1-2 minutes until smooth. Pour the mixture over the top of the crust inside of the pan. Smoothen out the top with a spoon, and set aside in the fridge.

4. To make the raspberry passionfruit coolie, add frozen passionfruit, raspberries, and agave into a clean blender and blend on high for 30 seconds until you have a smooth consistency. Add this mixture into a small sauce pan and cook on medium low heat for 4-6 minutes while stirring. When the liquid has reduced and become thicker, remove from heat. Set aside to cool off in a cup. Make sure it’s fully cooled off before using it on the top of the cheese cake to make the swirls. Remember, save half of this raspberry passionfruit coolie for each serving and use the other half for dollops on top of the cheese cake for the swirls.

5. Once the coolie has fully cooled, grab the cheese cake from the fridge and pour about 6-9 dollops of raspberry passionfruit coolie onto the top of cheesecake. With a stick or chop stick, make tiny figure 8’s to create a swirl effect all the way around in one quick continuous motion. Once your masterpiece is done, pop the cheesecake into the freezer for 4 hours.

6. After it’s been in the freezer, remove and let it thaw for 10-15 minutes before cutting into slices for yourself or for entertaining for a crowd. Serve each slice with a drizzle of coolie and some extra berries if you have them. Keep stored in the fridge with a lid and enjoy within 5-6 days, or keep in the freezer for a sweet treat to thaw out for a special occasion. Enjoy within 30 days if frozen.

Thanks so much for checking out our recipes! I hope you find something here that satisfies your cravings or encourages you to try something new. Make sure to check back every week to see our new recipes!

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