Strawberry Swirl Cheesecake Slice

An easy no-bake cheesecake featuring a creamy dairy-free filling made from cashews and other yummy ingredients. These bars are a delicious source of fiber, protein, and healthy fats, and are more satiating than traditional cheesecake.

They are also relatively quick to prepare, requiring just a food processor to create each layer, plus a small saucepan for the final strawberry swirl topping -  a very delicious dessert!.

Made with simple ingredients that you probably already have on hand, these bars look as impressive as they taste, and you will love that they are naturally sweetened.

This recipe is easy to make and bursting with flavor, using good-for-you ingredients. The perfect portion-controlled treat for an any time healthy snack or dessert! Or any time you're craving a little something sweet.!

Creamy and delicious, this recipe is nothing like a regular cheesecake. Instead of using cream cheese condensed milk and loads of sugar, this is made with cashews, coconut cream and flavoured with strawberries along with a hit of lemon and vanilla.

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 for the slice.  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, and100% irresistible. Better than real cheesecake and the perfect healthy, simple dessert to feed a crowd (or just you).

A cross between a cupcake and cheesecake and these bars make a delicious handheld, four bite, sweet treat for parties, brunch, pot lucks, family gatherings and are a real crowd pleaser.

They are as cute as they are delicious. Individual little cheesecake slices or squares with a classic nutty base and a rich creamy and silky cashew based centre topped with a strawberry drizzle swirl.

They are sure to be a hit and you will be asked for the recipe.

Or you can keep this beauty for yourself. Simply cut into small pieces and store them in the freezer to have on hand when you crave something sweet and yummy at night when you can relax for a moment and enjoy something delish just for you.

 

Course Dessert, Snack

Cuisine Healthy Clean Eating

Keyword clean eating dessert or snack, healthy strawberry cheesecake, no bake strawberry cheesecake slice, strawberry swirl cheesecake no bake, strawberry swirl cheesecake slice

Servings 10

Ingredients

Base Crust

• 1 1/2 cups almonds or walnuts
• 1 cup dates, soaked 30 minutes and drained
• 1/2 cup desiccated coconut
• 1 teaspoon vanilla extract

Cashew Cream 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 coconut oil, melted
• 1/4 cup honey or maple syrup
• 1-2 lemons, juice and zest (depending on how lemon-y you like it)

Strawberry Sauce

• 2 cups strawberries,fresh or frozen, roughly chopped
• 1/4 upc honey or maple syrup

Instructions

Base Crust

• Note: Place the can of coconut cream or milk in the fridge or freezer for at least 1-2 hours before making these bars to allow coconut cream to separate.

  Line an 8 x 8”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 into a food processer and process until broken down and crumbly. Add dates, coconut and vanilla 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 cheesecake base.

  Press the base mixture into the bottom of your pan or dish evenly. Refrigerate while you prepare the filling.

   

Cashew Cream 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, coconut oil, 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 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.

Strawberry Sauce

• Combine the strawberries and honey in a blender or food processor and blend until smooth. Pour the mixture into a small saucepan, and bring the mixture to a boil over medium heat. Allow the mixture to bubble for several minutes, until it has thickened and has a syrup-like texture. Let cool. It will thicken more as it cools.

  To create the swirl-effect, spoon the strawberry syrup into horizontal lines across the cheesecake, then drag a clean knife through the topping in a perpendicular direction. Drag the knife back and forth, from top to bottom, several times until the syrup is swirled enough to your liking.

  Place in the freezer to set until firm, at least 4-6 hours.

  Remove the pan from the freezer and grab the parchment paper handles to easily remove the cheesecake. Use a sharp knife to slice into 10-12 bars or more smaller squares.

  Return the bars to the freezer until ready to serve, and keep them chilled in a sealed container for best texture.

  They will keep in the freezer for at least a month, if you don't eat them all before then.

   

   

   

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If you are looking for more delicious, healthy, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites