
Ingredients:
For the Crust:
- 1 1/2 cups graham cracker crumbs (use vegan graham crackers)
- 1/4 cup coconut oil, melted
- 2 tablespoons maple syrup
For the Cheesecake Filling:
- 1 1/2 cups raw cashews, soaked in water for at least 4 hours or overnight, drained
- 1/2 cup full-fat coconut milk
- 1/3 cup lemon juice
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- Pinch of salt
For the Strawberry Swirl:
- 1 1/2 cups fresh strawberries, hulled and sliced
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice
Instructions:
- Prepare the Crust:
- Preheat your oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper, leaving some overhang for easy removal.
- In a bowl, mix together the graham cracker crumbs, melted coconut oil, and maple syrup until well combined. Press the mixture firmly into the bottom of the prepared baking dish.
- Bake the Crust:
- Bake the crust in the preheated oven for 10 minutes. Remove from the oven and let it cool while you prepare the filling.
- Prepare the Cheesecake Filling:
- In a high-speed blender or food processor, combine the soaked and drained cashews, coconut milk, lemon juice, maple syrup, vanilla extract, and a pinch of salt. Blend until smooth and creamy, scraping down the sides of the blender or food processor as needed.
- Prepare the Strawberry Swirl:
- In a small saucepan, combine the sliced strawberries, maple syrup, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries break down and the mixture thickens slightly, about 5-7 minutes. Remove from heat and let it cool slightly.
- Assemble the Cheesecake Bars:
- Pour the cheesecake filling over the cooled crust, spreading it out evenly with a spatula.
- Spoon dollops of the strawberry mixture over the cheesecake filling. Use a knife or toothpick to swirl the strawberry mixture into the cheesecake filling to create a marbled effect.
- Chill and Serve:
- Place the assembled cheesecake bars in the refrigerator and chill for at least 4 hours, or until set.
- Once chilled and set, use the parchment paper overhang to lift the cheesecake bars out of the baking dish. Cut into squares and serve.
Nutritional Information (per serving, assuming 9 servings):
- Calories: 340
- Total Fat: 21g
- Saturated Fat: 11g
- Cholesterol: 0mg
- Sodium: 170mg
- Total Carbohydrates: 34g
- Dietary Fiber: 2g
- Sugars: 20g
- Protein: 5g
Indulge in these luscious vegan strawberry cheesecake bars, each bite bursting with creamy richness and fruity sweetness. Savor the decadence guilt-free, knowing that every ingredient is plant-based and wholesome. Enjoy these delightful treats as a dessert or snack, and share the joy with friends and family!