Experience the delightful fusion of flavors with these Strawberry Rhubarb Cheesecake Bars. This recipe combines the tangy sweetness of strawberries and rhubarb with a creamy, nut-based cheesecake layer, all resting on a crust of walnuts and dates. These bars are a fantastic option for those looking for a healthier, dairy-free dessert. The combination of natural, raw ingredients creates a dessert that’s not only delicious but also nourishing. Perfect for any occasion, these cheesecake bars are sure to impress.
Perfect Occasion: These cheesecake bars are ideal for summer gatherings, picnics, or as a refreshing treat on warm days. They’re also great for anyone who enjoys experimenting with plant-based desserts.
Crust:
- 1 and 1/2 cups raw walnuts
- 8 Medjool dates, pitted (~1 cup)
- Pinch of sea salt
Cheesecake Filling:
- 1 and 1/2 cups raw cashews, soaked for 2+ hours
- 2/3 cup full-fat coconut milk
- 1/4 cup coconut oil
- 1/4 cup fresh lemon juice
- 4 tablespoons pure maple syrup
- 1 teaspoon pure vanilla extract
Strawberry Rhubarb Sauce:
- 1 cup rhubarb stalks, cut into chunks
- 1 cup strawberries, fresh or frozen
- 1-2 tablespoons pure maple syrup, to taste
Instructions:
- Process the crust ingredients until fine. Press into a lined dish and freeze.
- Blend the soaked cashews with the filling ingredients until smooth. Pour over crust.
- Cook strawberries and rhubarb. Sweeten with maple syrup and mash or puree.
- Dollop the sauce over the cheesecake layer and create swirls.
- Freeze for 4 hours. Thaw slightly, cut into squares, and serve.
Enjoy your Strawberry Rhubarb Cheesecake Bars, a delightful, plant-based treat that’s as tasty as it is wholesome!
