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A plate with a layered No Bake Berry Layered Bars cheesecake made with raw cashews, topped with blueberries and cherries, and a fork beside it, with more cake and fruit in the background.
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5 from 4 votes

No Bake Berry Layered Bars

These bars are full of color and flavor in every bite. No baking required makes them perfect for warmer days. They're easy to customize and store well too.
Prep Time45 minutes
Soaking and Freezing Time6 hours
Total Time6 hours 45 minutes
Course: Gluten Free, Sweets, Vegan
Cuisine: American
Keyword: Healthy
Servings: 16
Author: Bella Bucchiotti

Equipment

Ingredients

Base Layer

  • 2 Cups walnuts raw, or cashews, almonds or peanuts
  • ¾ Cup dates pitted, 6 to 8 dates depending on size
  • 1 Tablespoon maple syrup or agave nectar
  • 3 Tablespoons coconut oil at room temperature
  • ¼ Teaspoon sea salt optional

White Layer

Berry Layer

  • 2 Cups blueberries fresh, or raspberries or blackberries
  • 1 ½ Cups cashews soaked
  • 2 Tablespoons lemon juice fresh
  • 2 Tablespoons maple syrup or agave nectar
  • 3 Tablespoons coconut oil at room temperature
  • ¼ Teaspoon sea salt optional

Cherry Layer

  • 2 Cups cherries fresh, pitted
  • 1 ½ Cups cashews soaked
  • 2 Tablespoons lemon juice fresh
  • 2 Tablespoons maple syrup or agave nectar
  • 3 Tablespoons coconut oil at room temperature
  • ¼ Teaspoon sea salt optional

Instructions

Soak the Cashews

  • Put 4 cups of cashews (raw) in a bowl and cover with water. Soak the cashews from 4 hours to overnight. You will end up with 4 ½ cups of cashews. Divide the cashews up as per the recipe.

Make the Base Layer

  • Add all the base layer ingredients to a food processor and process until well combined. Scrape the sides a few times to get completely blended. It is the right consistency when you squeeze the mixture it forms a ball and sticks together.
  • Line an 8-inch square baking dish with parchment paper. Add the base layer mixture to the prepared pan and press the mixture firmly into the pan to create an even base layer. Place in fridge while you make the next layer.

Make the Cherry Layer

  • Add all of the cherry layer ingredients into a high-powered blender. Blend until completely smooth. You may need to scrape down the sides a few times.
  • Pour the cherry layer mixture into the pan on top of the base layer. With a spatula, smooth into an even layer. Place in freezer for approximately 1 hour until set.

Make the Berry Layer

  • Add all of the berry layer ingredients into a high-powered blender. Blend until completely smooth. You may need to scrape down the sides a few times.
  • Pour the berry layer mixture into the pan on top of the cherry layer. With a spatula, smooth into an even layer. Place in freezer for approximately 1 hour until hardened.

Make the White Layer

  • Add all of the white layer ingredients into a high-powered blender. Blend until completely smooth. You may need to scrape down the sides a few times.
  • Pour the white layer mixture into the pan on top of the berry layer. With a spatula, smooth into an even layer.
  • Place in freezer for approximately 1 hour until firmly set.
  • When ready to serve the layered dessert, thaw and slice into squares.

Notes

Use a high-powered blender: This gives you the creamiest, smoothest filling for each layer.
Press the crust firmly: This helps prevent crumbling when slicing.
Let layers freeze fully: Give each layer enough time to firm before adding the next.
Thaw slightly before slicing: Let it sit at room temperature for 10 minutes to make clean cuts easier.

Nutrition

Calories: 443kcal | Carbohydrates: 28g | Protein: 9g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 11g | Sodium: 98mg | Potassium: 422mg | Fiber: 4g | Sugar: 15g | Vitamin A: 25IU | Vitamin C: 6mg | Calcium: 41mg | Iron: 3mg

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