Dessert is always a good idea, especially when it comes to these gluten-free and vegan Raspberry Cheesecake Bars. The best part? These bars can be made a day in advance, stored in the fridge, and ready to serve for your next get-together.

Raspberry Cheesecake Bars




1 8oz bag Purely Elizabeth Maple Walnut Probiotic Granola

1/3 cup coconut oil


1 1/2 cup soaked cashews (3hrs)

1/3 cup coconut oil

1/3 cup honey

Juice of 1 lemon

1/2 cup raspberries


For the crust, blend granola and oil together in a blender. Spread and press firmly down in a bread loaf pan covered in parchment paper. For the cheesecake, blend it all up until smooth. Pour cheesecake mix over crust. Place in freezer for a couple of hours.