Marbled Chocolate Raspberry Cheesecake Bars Recipe

[yourfavoritef1girlie]

Hey fellow foodies! I’ve got a delicious treat to share: Marbled Chocolate Raspberry Cheesecake Bars. Imagine velvety chocolate swirled with tangy raspberry goodness—pure dessert magic!

Ingredients:

• 1 ¼ cups almond flour
• ½ cup cassava flour
• ½ teaspoon sea salt
• 5 tablespoons cold butter (or organic palm shortening for dairy-free)
• 1 large egg (beaten)
• 2 tablespoons cold water
• 15 ounces organic pumpkin puree
• ½ cup full-fat coconut milk
• 3 large eggs
• 1 tablespoon pumpkin pie spice
• ½ cup maple syrup
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Mix almond flour, cassava flour, and sea salt in a bowl.
3. Cut in the cold butter until crumbly.
4. Add the beaten egg and cold water, and mix until a dough forms.
5. Press the dough into a greased 9x9-inch baking pan to form the crust.
6. In another bowl, whisk together pumpkin puree, coconut milk, eggs, pumpkin pie spice, maple syrup, and vanilla extract.
7. Pour the pumpkin mixture over the crust.
8. Bake for about 1 hour and 15 minutes or until set.
9. Let it cool completely, then refrigerate for a few hours.
10. Slice into bars and serve with a dollop of whipped cream or a sprinkle of cinnamon.

Pro tip: The marbled effect happens naturally as the pumpkin mixture bakes into the crust.

 

[Mui]

Sounds delish! But your recipe seems to be for pumpkin bars. Did you forget to include the chocolate and raspberry?

 

[fluffyiyoyo]

Whoa ..this looks insanely good! The combo of chocolate and raspberry sounds heavenly, and I love that the recipe uses healthier flours and coconut milk ..Thanks for sharing ..Gotta try this one for sure!

 

[Alfredo]

Oh, those Marbled Chocolate Raspberry Cheesecake Bars sound divine! Can practically taste the indulgence already!

 

[Stark]

Hey fellow foodies! I’ve got a delicious treat to share: Marbled Chocolate Raspberry Cheesecake Bars. Imagine velvety chocolate swirled with tangy raspberry goodness—pure dessert magic!
View attachment 2715

Ingredients:

• 1 ¼ cups almond flour
• ½ cup cassava flour
• ½ teaspoon sea salt
• 5 tablespoons cold butter (or organic palm shortening for dairy-free)
• 1 large egg (beaten)
• 2 tablespoons cold water
• 15 ounces organic pumpkin puree
• ½ cup full-fat coconut milk
• 3 large eggs
• 1 tablespoon pumpkin pie spice
• ½ cup maple syrup
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C).
2. Mix almond flour, cassava flour, and sea salt in a bowl.
3. Cut in the cold butter until crumbly.
4. Add the beaten egg and cold water, and mix until a dough forms.
5. Press the dough into a greased 9x9-inch baking pan to form the crust.
6. In another bowl, whisk together pumpkin puree, coconut milk, eggs, pumpkin pie spice, maple syrup, and vanilla extract.
7. Pour the pumpkin mixture over the crust.
8. Bake for about 1 hour and 15 minutes or until set.
9. Let it cool completely, then refrigerate for a few hours.
10. Slice into bars and serve with a dollop of whipped cream or a sprinkle of cinnamon.

Pro tip: The marbled effect happens naturally as the pumpkin mixture bakes into the crust.

Wow, these Marbled Chocolate Raspberry Cheesecake Bars look absolutely irresistible! Can't wait to try making them at home. Thanks for sharing the recipe!

 

[Klaire_Desteen]

I can almost taste the rich chocolate swirled with tart raspberry goodness. Can't wait to try making these for my next dessert craving!