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Paleo and Vegan Small Batch Vanilla Cheesecake Bars

COURSE Dessert
Cuisine American
PREP TIME 10 minutes
COOK TIME 10 minutes
Chill Time 3 hours
TOTAL TIME 3 hours 20 minutes

INGREDIENTS

For crust:

  • 3/4 cups coconut flour
  • 2 tbsp honey
  • 1/2 cup coconut oil. melted
  • 2 tbsp cold water
  • 1/4 tsp salt

For filling

  • 1 1/2 cups raw cashews soaked for at least 2 hours in hot water or overnight
  • 3/4 cup coconut cream*
  • 1/3 cup maple syrup or honey
  • 1 tbsp lemon juice
  • 3 tbsp coconut oil
  • 1 tsp vanilla

For topping:

  • 1/2 cup cherries

INSTRUCTIONS

  1. Preheat oven to 325 F and Line an 8x4 pan with parchment paper. Combine all of the crust ingredients and press into the prepared pan. Bake for 8-10 minutes, or until lightly golden. Set aside to cool.
  2. Puree the cashews in a food processor until broken down, then add the remaining filling ingredients and blend until smooth and creamy.
  3. Once the crust is cooled, pour the filling in and smooth the top with a spatula.
  4. Place the cheesecake in the freezer and let it firm for 3-4 hours, or overnight.
  5. Before serving, let the cheesecake thaw for 10 minutes, then top with cherries and slice. Enjoy!

RECIPE NOTES

Use the thick coconut cream from a chilled can of coconut milk.