No-Bake Cheesecake Bars, Vegan + Gluten-Free
Author: 
Recipe type: dessert
Cuisine: vegan, gluten-free
Prep time: 
Total time: 
Serves: 10-12 bars
 
Ingredients
crust
  • ¾ cup rolled oats
  • 8 medjool dates, pitted (soaked in hot water for 5 minutes if not soft)
  • 1 tablespoons coconut oil, melted
  • 1 tablespoon maple syrup
  • pinch of salt
berries
  • 1 cup chopped strawberries and/or blueberries
cheesecake layer
  • 1 cup raw cashews (soaked at least 4 hours)
  • ½ cup coconut cream (refrigerate can of full-fat coconut milk for at least 8 hours, then scoop out cream)
  • juice of 1 lemon
  • 2 tbs maple syrup
  • 1 tsp vanilla extract
  • dash of salt
topping
  • ½ cup chocolate chips
Instructions
  1. Line a 9" x 5" baking dish with parchment paper.
  2. To prepare the crust, pulse the oats in a blender or food processor until a flour is formed. Add the remaining crust ingredients and blend until a mostly smooth, but textured, mixture is formed. Transfer the mixture to the baking dish and use a spatula to press it down evenly on the bottom of the dish.
  3. Place the berries on top of the crust layer.
  4. To prepare the cheesecake layer, drain the cashews and place them in a blender. Add the remaining cheesecake layer ingredients and blend until smooth. Pour the cheesecake layer over the crust and berries and use a spatula to spread it out evenly.
  5. Place the bars in the freezer to harden for 1 hour.
  6. When the bars are almost finished hardening, melt the chocolate chips (either in a small saucepan on the stove or in the microwave). Alternatively, simply sprinkle the chocolate chips on top of the bars.
  7. Remove the baking dish from the freezer and use the parchment paper to gently pull it out of the dish. Slice the cheesecake into 10-12 bars. Drizzle the melted chocolate over the bars. Enjoy right away or store in an airtight container in the fridge.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2020/08/11/no-bake-cheesecake-bars-vegan-gluten-free/