Rich no-bake brownie, creamy cheesecake, and tangy raspberry combine in a delicious chocolate covered bite. Dairy-free, gluten-free, and sweetened with Medjool dates. Perfect for Valentine’s Day or any occasion that needs a sweet easy treat!

Raspberry Cheesecake Brownie Bites (dairy-free + gluten-free + date-sweetened)

How To Make Raspberry Cheesecake Brownie Bites

Like I mentioned above, lots of layers. So we’re going to break it down layer by layer, but I promise none are too fancy or complicated. It’s mostly a blend/dump situation with a little swirling required at the end.

The No-Bake Brownie Layer

No-bake date-based brownies are nothing new, but this recipe has a few upgrades for better texture and flavor that I think you will love (and never make no-bake brownies without again!). You will need:

Nuts. I like walnuts or almonds, but hazelnuts would be delicious too. Roasted will yield more flavor, so either buy them or roast yourself on a baking sheet for 10-12ish minutes at 350°F. Using nuts instead of oats does make this recipe both gluten-free and paleo-friendly too!
Cocoa powder. I like to go a little heavy on the cocoa to create a really rich chocolatey flavor, and the recipe can handle it because there is plenty of sweetness to come…
Espresso powder. My first and maybe favorite addition, instant espresso powder adds so much richness and makes the chocolate flavor deeper and more delicious. It is optional, so if you don’t have it don’t worry.
Salt. Chocolatey treats always need this.
Medjool dates. The next upgrade is using the best Medjool dates from Natural Delights. Their sweetness and sticky freshness is unmatched, no need to soak and no need for other sweeteners because these Medjool dates have all that covered. They are also the binder in this no-bake recipe.
Nut or seed butter. Another addition you don’t always see in a no-bake brownie recipe, but I highly recommend it. Just a quarter cup adds extra buttery texture and keeps them from drying out with time too. I really like tahini or almond butter, or peanut butter would be delicious with all the other flavors in this recipe too.

The Dairy-Free Blender Cheesecake Layer

Next comes the creamiest layer, the cheesecake layer! This dairy-free blender cheesecake filling is made with the vegan cheesecake classic, cashews. They blend beautifully, set to be so creamy, and I personally prefer them to paying $12 for a couple of blocks of dairy-free cream cheese. I always opt for the “pieces” option instead of whole or halved when buying cashews for cheesecake as they are usually cheaper and you will be blending them up anyways.

In addition to the cashews (make sure you start soaking them a few hours in advance in warm water!), we are using my favorite Medjool dates again for sweetness, coconut milk for creamy blend-ability, lemon juice for a little tang, and vanilla for flavor. This will be quite a thick mixture, so be sure to blend on high and scrape out every little bit you can.

The Homemade or Store-Bought Raspberry Swirl

You can be done with the effort right here and just crack open a jar of raspberry jam. Or just dot the top of the cheesecake with fresh raspberries even. But if you want to stick with me and create the prettiest sweet swirl topping, I have an easy 3 ingredient raspberry compote that comes together in just ten minutes.

All you will need is raspberries (I like frozen, cheaper and juicier!), lemon juice, and a sweetener of your choice. I used agave, but any liquid or granulated sweetener will be fine. Without it the swirl will be quite tangy, but you could skip it if you really want. And yes, other types of berries could totally be swapped in here too.

The Dark Chocolate Coating

Perhaps the trickiest step, but it definitely doesn’t need to be perfect. Dunking these sweet squares in melted chocolate to get that thin perfect snappy layer on all sides is a bit of an art, so here are my best tips:

Use a chocolate without emulsifiers. Any sort of lecithin is going to make the chocolate thicker when melted and therefore harder to dip/dunk in. Look for a chocolate bar or chip with just cacao, sweetener, and cocoa butter as the ingredients if possible. You will be AMAZED at how much easier it melts and coats.
If you can’t find a chocolate without emulsifiers, add coconut oil. The next best option, coconut oil melted down with the chocolate will help thin it out a bit and create that thin coating we want.
Work quickly and/or in batches. The colder the brownie cheesecake squares are, the easier they will be to coat in chocolate and the faster the chocolate will set. So work quickly between freezer and bowl of chocolate, and only take out a few squares at a time leaving the rest in the freezer so they aren’t slowly softening.
Use candy dipping tools. They are like forks but with very thin points so you can handle the wet chocolate without messing it up like fingers or normal forks would. The best method I found was to insert one tool into the square and use it to twist in the chocolate on all sides, then use the other tool to gently release the square onto a wax paper lined pan.
Garnish with a chocolate drizzle and flaky salt. Not only does this add a little pizzaz and salty compliment, but it hides any imperfections in the chocolate coating too!

More Delicious Berry + Chocolate Recipes For Valentine’s Day

Cake, custard, berries, and whipped cream, oh my!
Mini tarts with maximum chocolate berry decadence
White chocolate and raspberries baked in a delicious cookie bar
Your favorite coconut candy bar with a berry twist