If you know me, you know that I have a soft spot for cheesecake. When I started a plant based lifestyle and began my break up with dairy, I wanted to be able to replicate my favorite dishes while making them functional and still delicious.
This is no exception. It’s a no bake, sweet,protein-rich treat that is so easy and delicious you will immediately add this to your meal prep roster. When you open the fridge and see these cheesecake bars looking up at you, you will thank me later.
Super creamy, bursting with flavour, and made with simple ingredients that you probably already have on hand. They look as impressive as they taste, and you will love that they are naturally sweetened and use good-for-you ingredients. The perfect portion-controlled treat for a healthy snack or dessert! Or any time you are craving a little something sweet!
These babies are as cute as they are delicious. Individual little cheesecake squares with a classic cookie nutty base and a rich, creamy cashew, coconut filling and a raspberry chia topping. Chock full of yum, this recipe is nothing like a regular cheesecake. Instead of using cream cheese and loads of sugar, this is made with cashews, coconut cream,and the tartness of raspberries and lemon. It’s like a tropical holiday in your mouth!
The cashews are soaked until they become plump and moist. They are then thrown in a blender with coconut cream to form the irresistible filling. It makes me excited that such a beautiful and delicious creation can be made purely from natural ingredients. I love that you don’t have to use your oven, and they are just the right size to satisfy a sweet tooth without over indulging. Creamy, slightly tart, perfectly sweet, and 100% irresistible. Better than real cheesecake and the perfect healthy, simple dessert to feed a crowd (or just you).
Enjoy these straight from the fridge, or store them in the freezer and let them thaw for about 10-15 minutes before slicing and enjoying them. A cross between a cupcake and cheesecake and these squares make a delicious handheld, four bite, sweet treat for parties, brunch, pot lucks, family gatherings and are a real crowd pleaser. They are sure to be a hit and you will be asked for the recipe.
Cheesecake Protein Bars With Raspberry Jam
Ingredients
Base Crust
- 1 cup almonds, pecans or walnuts or a mix
- 1 cup rolled oats
- 1 cup dates, soaked 30 minutes and drained
- 1/2 cup desiccated coconut
Creamy Cashew Filling
- 2 cups cashews, soaked 3+ hours and drained
- 1 13.5 oz can coconut cream, full fat (solid part only) *see note below
- 1/4 cup protein or collagen peptides powder
- 1/4 cup honey or maple syrup
- 1-2 lemons, juice and zest – depending on how lemon-y you prefer
Raspberry-Chia Topping
- 2 cups raspberries, fresh or frozen
- 1/4 cup chia seeds
- 1 lemon, juice and zest
- 2 tablespoons honey or maple syrup
Instructions
Base Crust
- Note: Place the can of coconut cream in the fridge or freezer for at least 1-2 hours before making these bars to allow coconut cream to separate.Make the crust first. Line a 8 x 8-inch baking pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.Place almonds and oats into a food processer and process until broken down and crumbly. Add dates and coconut and continue to process until mixture is sticky and well combined. Be careful not to over process as its nice to have texture variance and different sized “bits” in your base crust.Press the base mixture into the bottom of your pan or dish evenly. Refrigerate while you prepare the filling.
Creamy Cashew Filling
- Open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.Place all filling ingredients, cashews, coconut cream, protein powder, honey, lemon juice and zest into the food processor and process until smooth and creamy. Depending on the power of your blender this might take a few minutes.Stop blending to scrape the sides if necessary and continue to blend until very smooth. Taste test add more honey or lemon if you think it needs it.Pour the filling over the chilled crust and spread evenly with a spatula or the back of a spoon, then place back in the refrigerator.
Raspberry-Chia Topping
- In a small mixing bowl mash together the raspberries, chia seeds, honey, lemon juice and zest with a fork. Set aside for 20 minutes to gel and thicken up.Remove the slice from the refrigerator and spread the chia seed jelly over the top of the cheesecake layer evenly.Place into the freezer for 1-2 hours, or until mixture has firmed. Then use a sharp knife to cut the cheesecake into 16 bars or more smaller squares. If frozen, allow to thaw for 10-15 minutes before serving.Store in the refrigerator for 5-7 days or in the freezer for a month.Notes: Try using other fruits like blueberries, blackberries, or strawberries.
