Vegan Cheesecake bars with a crisp grain free crust and creamy cashew layer swirled with sweet jelly. These cheesecake bars are frozen to have true melt-in-your-mouth texture with each and every bite.
Ingredients
Crust:
- ½ cup cassava flour
- ¼ cup raw cashews
- ¼ cup coconut flakes
- 2 tbsp coconut sugar
- 2 tbsp cashew butter
- 2 tbsp coconut oil
- 1 tsp vanilla extract
Filling:
- 1 ½ cups raw cashews soaked overnight
- ½ cup coconut cream solid part of a chilled can of full fat coconut milk
- ⅓ cup fresh lemon juice ~2 lemons
- ½ cup maple syrup
- ⅓ cup cashew butter
- ¼ cup coconut oil melted
- 1 tbsp nutritional yeast
- 1 tsp vanilla extract
- 3 tbsp preferred jelly
- Optional: additional cashew butter & preferred jelly for topping
Instructions
- Preheat oven to 350F and line a 9"x5" loaf pan with parchment paper.
- Start by making your base/crust - add all ingredients to a food processor and process for ~1 minute, or until no large pieces remain and mixture is crumbly/sticks together when pressed between your fingers.
- Spread crust in a single even layer in the parchment-lined 9"x5" loaf pan and bake for 15-20 minutes at 350F, or until edges start to brown. Remove from oven and let cool.
- Filling: Add soaked cashews, coconut cream, lemon juice, maple syrup, cashew butter, coconut oil, nutritional yeast, + vanilla extract to a high-powered blender. Blend on medium high for 3-5 minutes, or until mixture is a smooth consistency (you should not be able to see any small pieces of cashews).
- Add half of the filling from the blender to the loaf pan (on top of the cooled crust), and spread in a single even layer.
- Swirl 3 tbsp of your fav jelly into the batter and pour remaining filling on top. Again, spread in an even layer. (Optional: top with an additional 1-2 tbsp of both cashew butter and jelly and swirl).
- Move pan to the freezer and let harden overnight. Remove and cut into slices. Store in an airtight container in the freezer.
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