• Marisa Louise

No-Bake Paleo Cheesecake Bars

Updated: Apr 15, 2020

Infused with clementine zest and juice, this is such a thick, delicious, and decedent treat! These cheesecake bars are too easy to make, and definitely too yummy to devour!

These cheesecake bars are pure bliss! With a crunchy vanilla cinnamon and almond nut crust, and a thick, creamy, and cheesecake filling, they will blow your mind! Nutsola was kind enough to reach out and give me two of their superfood nut/granola mixes to try out, and it's safe to say they're DELICIOUS, and for sure brought these bars to the next level!

I'll link to their granola here , and when you go to make it, you can be sure to order it (it's through Amazon Prime! Yay for two-day shipping!) You won't want to miss out on the mouth-watering flavor and texture (and nutrients!) their nut mix brings to these bars, so go snag a bag! (P.S. it's a paleo nut/granola mix, in case that's your thing, like me!)

One last thing! These bars take minimal ingredients, and a minimal amount of time to make. So, I honestly don't see much of a reason for you to not add these on your "to make" list for this week! ;) And if dairy-free is your thing, there are many options for dairy-free cream cheese out there that should work for this to swap out the regular cream cheese I used. You can swap out the butter in this recipe for coconut oil too, or coconut butter/cream! Also, also, if keto is your thing, you can simply swap out the honey for a keto sweetener, and you're good to go!

Recipe below! Gather your ingredients, a fork to dig in, and a napkin to wipe your drool (haha!) because you'll need to when you try these bars! ;)


No-Bake Paleo Cheesecake Bars

- Serves a 7x11 inch pan of bars -


  • 1, 10 oz bag of Vanilla Almond Nutsola

  • 2 Tbsp butter, melted

  • 1 tsp vanilla extract

  • A few dashes of ground cinnamon


  • 2, 8 oz packages of full-fat cream cheese

  • 4 Tbsp butter, softened

  • 3 Tbsp raw honey

  • 10 drops of organic stevia (or sub in more honey)

  • 2 tsp vanilla extract

  • A pinch of salt

  • 1/4 cup + 1 Tbsp plain, unsweetened almond milk (or any milk)

  • Zest from 2-3 clementines

  • Juice from 1-2 clementines


  1. Line your 7x11 pan with parchment paper, and grease it with your healthy fat of choice. I cut out a parchment paper rectangle to perfectly fit on the bottom of my pan -- it's easiest that way! Then, I first greased the bottom of my pan, pressed the parchment sheet down so it'd stick, and then greased it again on top. (I greased it with butter.)

  2. Then, mix all your crust ingredients together, and firmly press down into your prepared pan with greased hands, or a greased spatula. Make sure to press down HARD! You want it to be super stuck together and compact. Pop this prepared crust into the freezer for 15 minutes to chill out while you prepare the filling.

  3. In a medium sized bowl, beat together your cream cheese, butter, honey, stevia, salt, vanilla, milk, zest, and citrus juice. Beat this with an electric hand mixer on high until light and fluffy.

  4. Spread the cheesecake filling into your pan, cover with cling wrap, and chill in the freezer for a few hours. (I chilled mine overnight, but that's not necessary.)

  5. Once firm, but not rock hard, you can cut 'em! If you froze yours overnight too, or if they're too frozen through to easily cut, then let them thaw on the counter for about an hour before you attempt to slice them.

  6. Once ready, slice and serve with fruit ( or fruit and chocolate!) and store them in the fridge! Enjoy!!



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