Strawberry Lemon Cheesecake Bars
Yield: 12
prep time: 15 Mcook time: total time: 15 M
a dairy & flour-free cold, creamy, sweet, tangy treat!
ingredients:
- filling:
- 2 blocks dairy-free cream cheese (8oz each)
- 1/2 cup dairy-free sour cream
- 1/2 cup coconut cream
- 1/2 tbsp vanilla
- 3/4 cuporganic powdered sugar
- 1 tsp lemon juice
- 1/2 tsp lemon zest
- 1 cup coconut whipped cream
- crust:
- 1 cup raw walnuts
- 1 cup medjool dates, pitted
- 1/2 tsp cinnamon
- pinch of salt
instructions:
How to cook Strawberry Lemon Cheesecake Bars
- *the ingredients mix best at room temperature!*
- in a large bowl, combine cream cheese, coconut cream, sour cream, vanilla, lemon juice, lemon zest, powdered sugar
- taste! add more powdered sugar to your liking if not sweet enough
- gently fold in whipped cream to achieve a light and airy texture
- in your food processor, add walnuts, pitted dates, cinnamon, and salt
- pulse until crumbly and even in texture
- line a 8 x 8 or bread pan with wax paper and dump your crust mixture onto it and press the crumbs into a flat layer
- dump your filling mixture on top of the flattened crust and smooth flat with your spatula or spoon back
- place in freezer overnight or at least for 2-3 hours before cutting to allow it to thicken and set
- to thaw, place on counter top for 20 minutes and enjoy this creamy, vegan treat!
Calories
289Fat (grams)
18Carbs (grams)
28Fiber (grams)
4Sugar (grams)
18Protein (grams)
6
