No Bake Strawberry Cheesecake Bars for the week
- Yield 16 servings
- Prep 30 minutes
- Cook 15 minutes
No Bake Strawberry Cheesecake Bars for the week sits in the Desserts section of Regbie. The card serves 16 servings. The amounts and the method are both written on this page.
Ingredients
Yield: 16 servings
- 1½ cups toasted almond slivers
- 1 cup toasted unsweetened coconut flakes
- 2 tablespoons maple syrup
- 1 tablespoon refined coconut oil, melted
- ¼ teaspoon Diamond Crystal kosher salt
- 2 cups freeze dried strawberries
- 2 cups raw cashews, soaked (See note below on how to soak cashews.)
- ⅔ cup full-fat coconut milk
- ½ cup refined coconut oil, melted
- ⅓ cup freshly squeezed lemon juice
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon Diamond Crystal kosher salt
- Whipped coconut cream, skippable topping
Method
Set the toasted slivered almonds and coconut flakes in the bowl of a food processor and pulse them together until the texture resembles coarse cornmeal.
Tip in 2 tablespoons maple syrup, 1 tablespoon melted coconut oil, ½ teaspoon cinnamon, and ¼ teaspoon Diamond Crystal kosher salt. Pulse until combined. The crumbs should stick together when you pinch some together between your fingers.
Line an 8-inch square pan with parchment paper and move the crust ingredients into the pan. Use an offset spatula to make sure the crust is evenly distributed on the bottom.
Set the crust in the freezer while you make the filling.
Turn the freeze dried strawberries into a powerful blender and blend until a fine powder is formed. Lift 1 tablespoon of powder and keep nearby to dust on top of the bars later, if desired.
Tip in the drained cashews, coconut milk, melted coconut oil, lemon juice, maple syrup, vanilla extract and a pinch of salt to the blender. Blitz until very smooth and uniformly pink. Taste for sweetness and tanginess and adjust with additional maple syrup and/or lemon juice if needed.
Tip the filling onto the crust in the parchment-lined pan and smooth the top of the cheesecake with an offset spatula.
Pop the pan, uncovered, in the freezer. When the pan has cooled for an hour, cover the pan tightly with foil and freeze for at least 4 hours or until set. (the cook don’t cover these bars right away because there can be condensation that forms on the underside of the foil if covered immediately.)
Ready to eat? You can thaw the cheesecake in the fridge for about 2 hours before serving or you can leave it out at room temperature for 10-15 minutes before dessert time.
Lift the bars from the pan, by pulling up on the parchment paper. Using a sharp knife, cut the bars into 16 squares. If desired, top the bars with whipped coconut cream and a dusting of the reserved freeze-dried strawberry powder!
Kitchen notes
- You can quickly soak the cashews in boiling water for 15 to 30 minutes (or in room temperature water for about 4 hours).
- Storage Instructions: Store the leftover cut-up strawberry cheesecake bars in the freezer in an airtight container for up to 3 months.
- You can also store the bars in the refrigerator in a sealed container for up to 4 days.
