No-Bake Berry Cheesecake Bars (Print Version)
# Ingredients:
→ Shortbread Cookie Crust
01 -
6 pitted dates
02 -
3/4 cup cashews
03 -
1 cup almond flour
04 -
1/4 teaspoon cinnamon
05 -
1 teaspoon vanilla extract
06 -
2 tablespoons maple syrup
07 -
1/4 teaspoon sea salt
→ Blueberry Jam
08 -
2 cups fresh blueberries
09 -
1/4 teaspoon cinnamon
10 -
2 teaspoons arrowroot starch
11 -
2 tablespoons lemon juice
12 -
1 teaspoon vanilla extract
13 -
1/4 cup maple syrup
→ Cheesecake Filling
14 -
2 cups whole cashews
15 -
1/4 cup full fat coconut milk
16 -
1/4 cup lemon juice
17 -
1/3 cup maple syrup
18 -
1 teaspoon vanilla extract
19 -
2 tablespoons coconut oil
# Instructions:
01 -
Soak 2 cups of cashews in water overnight for the cheesecake filling.
02 -
Cook blueberries, maple syrup, cinnamon, and vanilla over medium-high heat. Mash berries and simmer 10-12 minutes. Add lemon juice-arrowroot slurry and stir until thickened.
03 -
Pulse crust ingredients in food processor until sticky dough forms. Press into parchment-lined 8x8 pan. Refrigerate while making filling.
04 -
Blend soaked cashews, lemon juice, maple syrup, coconut oil, coconut milk, and vanilla until smooth. Fold in cooled blueberry jam.
05 -
Pour filling over crust. Freeze overnight until solid. Let sit 10 minutes before cutting into 9 or 16 pieces.
# Notes:
01 -
Must soak cashews overnight
02 -
Can be stored in freezer up to 3 months
03 -
Let thaw 10 minutes before serving