Strawberry Cheesecake Bars
Plant-Based
Strawberry Cheesecake Bars

Recipe by: Elizabeth Stein

Prep Time: 2 hours

Chill Time: 2 hours

Gluten-free!

I made cheesecake bars utilizing our chocolate chip cookie granola as the crust and a cashew filling, so it’s vegan and absolutely delicious. This is one of my favorite recipes to use with our granola.

Elizabeth Stein, @purelyelizabeth

Ingredients

Serves 8 to 10
    For the crust:
  • 1 package Purely Elizabeth Chocolate Chip Cookie Granola
  • ⅓ cup melted coconut oil
    • For the filling:
  • 2 cups raw, soaked cashews
  • 1-14oz can full fat coconut milk
  • 1 tbsp maple syrup
  • Squeeze of ½ lemon
  • 1 tsp vanilla extract
  • ¼ tsp salt
    • For the strawberry sauce:
  • ½ cup chopped fresh strawberries
  • 2 tbsp water
  • 1 tbsp maple syrup
  • Pinch of salt
Cookware Used
Little Hottie
8x8-Inch Square Baking Dish
$60$30
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Great Spatula
Silicone Spatula
$20
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Beyond Measure Duo
Glass Measuring Cup Set
$80$60
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1. To a food processor, add Purely Elizabeth Chocolate Chip Cookie Granola and coconut oil and pulse until medium-fine graham cracker style texture.

2. Line Little Hottie with parchment paper and pour crust into the pan, patting until it reaches all edges. Place the dish in the freezer while you prepare the filling. 

3. Prepare your filling by placing the soaked cashews, coconut milk, maple syrup, lemon, vanilla extract and salt to a high-speed blender. Blend until a creamy, pourable consistency. 

4. Pour into prepared crust and place in freeze while you prepare the strawberry sauce. In Saucy, add strawberries, water, maple syrup and salt. Set pan over medium heat and cook strawberries down until sauce begins to thicken and coat the bottom of the pan. Set aside to cool for 10 minutes.

5. Remove Little Hottie from freezer and dollop strawberries on top of cheesecake filling, creating swirls of strawberry syrup throughout the top. Freeze for 2 hours until set.