Updated: Jan 31, 2020
A perfect trio: sweet strawberry jelly, creamy & tangy cheesecake, and a buttery soft crust!
Ingredients (6 bars):
1 cup almond flour
1 tbsp coconut oil
2 tbsp maple syrup
1 cup vegan cream cheese
2 tbsp plant milk
3 tbsp maple syrup
1 tsp lemon juice
1/2 vanilla extract (optional)*
1 1/2 tbsp coconut oil (optional)**
1 1/2 fresh or frozen strawberries
6 tbsp water
1 1/2 - 2 tbsp coconut sugar, to taste
1 1/4 tsp agar agar powder
1. Make the crust by adding all crust ingredients into a food processor and process until well incorporated. Press into a square Tupperware container or baking pan lined with parchment paper. Cover and transfer to the freezer.
2. To make the cheesecake layer, add all cheesecake ingredients to a food processor and mix well until creamy. Pour over the crust evenly and place back in freezer.
3. To make the strawberry jelly, add all jelly ingredients to a sauce pan and bring to a boil on the stove. As it boils, mash the strawberries, leaving only a few chunks. Remove from heat and mix continuously. Let it cool down a bit for a minute while stirring and then pour over the cheesecake layer.
4. Place bars in freezer one last time and chill for 90 minutes to 2 hours. Cut into 6 equal bars. You may need to thaw the bars out for a few minutes before enjoying if they are icy.
*I didn't use vanilla extract because I didn't have it, and it was delicious without it! However, I do think it would add another depth of flavor if you do decide to add it in!
**Coconut oil helps the cheesecake layer firm up in the freezer if you want a more traditional cheesecake texture. I like mine creamy and custardy for this recipe so I didn't use it! (See the picture above to reference the texture without coconut oil).
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