Valentine's Day Cheesecake Bars
If you want to spoil someone special in your life, this no-bake cheesecake bar recipe will surely do the trick! This gluten-free, dairy-free, vegan, and refined-sugar free dessert tastes just as good as it looks! We used our Cherry Almond cookies, but any of the flavors would work well.
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PREP TIME: 10 min.
TOTAL TIME: 10 min. + 3 hours
- 5 Cherry Almond cookies
- 2 c. raw, soaked cashews
- 1/2 c. coconut oil
- 2 T. maple syrup
- Juice of one lemon
- Pinch of sea salt
- 1 c. frozen blueberries
- 1 c. Frozen pitaya cubes
1. Blitz the Cherry Almond cookies with the coconut oil in a food processor until a dough consistency is formed. Then, press the dough into a pan lined with parchment paper.
2. Blend the cashews, lemon juice, salt, and maple syrup. Once blended, separate the mixture in half.
3. Blend one half of the mixture with the blueberries and the other half of the mixture with the pitaya.
4. Layer the two different mixtures on one at a time onto the cookie crust and put in the freezer for a minimum of 3 hours. Thaw for 15 min. before serving and enjoy!