Chocolate Strawberry Cheesecake Bars



Have you ever heard of a gluten free and dairy free Cheesecake? We hadn’t either—so we had to make an attempt. We couldn’t believe our finished product was gluten and dairy free...it was too good to be true.


These cheesecake bars are so flavorful and creamy they almost melt in your mouth. The 3 layers pair perfectly together and the biscuit layer adds a savory crunch. The coconut milk adds a cheesecake like thickness without all of the yucky dairy we just don't need in our lives. Luckily this recipe makes a lot because it was hard for the Reingold fam to keep our hands off these after dinner! They may look intricate but they are easy to make and so rewarding when you get to cut into them and see the layers - perfect to make during quarantine!



Ingredients:

Biscuit Layer:

- 1 cup almond flour

- 1/4 cup coconut flour

- 1/3 cup gluten free rolled oats

- 2.5 tbsp maple syrup

- 1/4 cup melted coconut oil

- 1/4 cup boiled dates (10 min to soften)

- splash of date water


Chocolate Layer:

- 1.5 cups raw cashews, boiled and drained

- 3 tbsp cacao powder

- 1 tsp vanilla extract

- 1/2 cup canned coconut milk

- 1/3 cup maple syrup

- 1 tbsp coconut oil melted

- handful of chocolate chips


Raspberry Jam Layer:

- 1/2 cup raspberries

- 1 tsp maple syrup

- sprinkle of flaxseed

- 3 tbsp water


Strawberry Layer:

- 1 cup raw cashews, boiled and drained

- 3/4 cup strawberries

- 1/2 cup canned coconut milk

- 3 tbsp maple syrup

- 2 tbsp coconut oil melted

- 1 tsp ghee or vegan butter


Directions:

1. Put all cashews in a pot covered with water and boil for at least 15 minutes (squeeze a lemon into water in the pot for better results)

2. In a bowl combine all biscuit layer ingredients and mix until you have a firm, grainy, cookie dough type mixture

3. Press biscuit mixture into the bottom of a cheesecake dish or individual cupcake tray and set aside

4. In a blender put all ingredients under the chocolate layer ingredients section above including the 1.5 cup soaked cashews. Blend until smooth

5. Pour or spoon chocolate mixture onto biscuit layer and put in freezer for at least 45 minutes

6. In a bowl, mix together all ingredients under the raspberry jam ingredients section above and pour onto chocolate layer after at least 45 minutes. Put back in freezer for 30 minutes

7. In the blender put all ingredients under the strawberry layer ingredients section above and blend until smooth. Pour strawberry mixture onto raspberry layer and put in freezer for at least 5 hours (overnight is best)

8. Cut cheesecake or remove from cupcake tin when frozen and let thaw in the refrigerator


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