Raspberry Macadamia (Vegan) Cheesecake

Here's a delectable mushroom powered treat- that you can feel good about eating and serving to friends!

This awesome recipe was created by Katelyn Lousise at Pure Joy Academy.

Cheesecake Brownie Bars

Prep Time: 60 minutes
Cook Time: 60 minutes
Yield: 12 servings


Brownie Crust

  • 3 cups walnuts, soaked and dehydrated
  • 1 cup cacao powder
  • 1/4 cup cacao nibs
  • 2 tbsp coconut oil
  • 2 tbsp sweetener of choice
  • 2 tbsp maca powder
  • 1 Tbsp THRIVE 6
  • 1 tsp vanilla extract or 12 drops Vanilla Essence
  • 1/2 tsp mineral salt

Cheesecake Filling

  • 1 cup macadamia nuts
  • 3/4 cup coconut oil, melted
  • 1/4 cup cacao butter
  • 1/3 cup fresh raspberries (or frozen, thawed)
  • 1/4 cup coconut sugar, lakanto or low sugar sweetener of choice
  • Stevia to boost sweetness - optional
  • 1 tbsp lemon juice
  • 1 tbsp beet crystals (for richer color) - optional
  • 1 tsp vanilla extract or 12 drops Vanilla Essence
  • 1/4 tsp mineral salt
  • 2tbsp Non-Gmo Soy lecithin


Brownie Crust:

  • Soak walnuts for 8 hours, rinse, and dehydrate.
  • Puree walnuts in a food processor until it becomes flour.
  • Add the remaining ingredients and puree again until a homogenized dough forms.
  • Press with very firm pressure into a brownie pan, using a back of a spoon to smooth down the top.
  • Refrigerate while making raspberry cheesecake filling.
  • Brownies will keep refrigerated for 5-7 days or more. Can be kept frozen for 2-3 months.

Raspberry Cheesecake Filling:

  • In a high-speed blender, blend all ingredients until smooth.
  • Pour into glass dish and set up in the refrigerator (about 4-6 hours or overnight).
  • Once set, scoop onto brownie and spread evenly.
  • Slice, and enjoy!



Katelyn Louise

Nutrition Based Chef and Director at Pure Joy Academy.

Follw Katelyn on Instagram @klcuisine


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