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Indulge in the luscious layers of these Strawberry Cheesecake Bars, featuring a delightful walnut crust and creamy cashew-based cheesecake filling, topped with a vibrant strawberry layer.

Perfect for a refreshing, plant-based dessert that’s both satisfying and easy to make with your Kuvings Nutri Blender.

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Ingredients

Walnut Crust

  • 1 cup walnuts
  • 3 soft Medjool dates, pitted
  • ¼ cup desiccated coconut
  • ½ tablespoon coconut oil
  • A good pinch sea salt

Cheesecake Layer

  • 1½ cup raw cashews, soaked for 4 hours, then drained
  • ½ cup full-fat coconut milk
  • ¼ cup + 2 tablespoons maple syrup
  • ¼ cup fresh lemon juice plus 1 tablespoon zest
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon sea salt

*Fruit Layer

  • 1 bag frozen strawberries, mostly thawed
  • ½ teaspoon fresh lemon juice
  • 2 tablespoons maple syrup
  • 2 tablespoons chia seeds

Instructions

  1. Prepare the Walnut Crust:
    • In your Kuvings Nutri Blender, pulse the walnuts, dates, coconut oil, and sea salt until the mixture becomes crumbly.
    • Prepare a silicone bar tray by wiping with coconut oil, or line an 8×4” loaf pan with parchment paper, leaving an inch of overhang on each side.
    • Press the crust mixture firmly into the bottom of the bar tray or pan. Freeze for at least 15 minutes while you prepare the next layer.
  2. Make the Cheesecake Layer:
    • In your Kuvings Nutri Blender, blend the soaked cashews, coconut milk, maple syrup, lemon juice, lemon zest, vanilla extract, and sea salt until completely smooth and creamy (about 1 minute).
    • Pour the creamy cashew filling over the walnut crust, smoothing it out to create an even layer.
    • Freeze until the cheesecake layer is completely firm, at least 2 hours.
  3. Prepare the Fruit Layer:
    • In the blender, combine the thawed strawberries, lemon juice, maple syrup, and chia seeds. Blend until the mixture is smooth.
    • Pour the strawberry mixture over the frozen cheesecake layer, smoothing it out evenly.
    • Freeze for at least 4 hours or overnight to set.
  4. Serve:
    • If using a silicone bar tray, when ready to serve simply pop the cheesecakes out of the tray and let thaw for about 40 minutes, decorate the top with fresh fruit and coconut.
    • If using the loaf pan, when ready to serve, remove the cheesecake from the freezer and let it thaw for at least 20 minutes. Then, use the parchment paper overhang to carefully lift the cheesecake out of the pan. With a sharp chef’s knife, slice the cheesecake into 8 to 10 pieces.
    • Let the individual slices thaw for an additional 15 to 20 minutes until the middle layer is creamy and the strawberry layer is less icy. Decorate the top with fresh fruit and coconut.
    • Re-freeze any remaining slices.

*You can use raspberries, blueberries or passionfruit for the top layer, or be creative and mix it up!

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