Berry Swirl Cheesecake Bars
Prep Time: 4 hours
Cook Time: 3 hours
Our Cherries + Berries MacroBar makes for a sweet twist on these cheesecake bars from @veggiekins!
Ingredients
- 4 Cherries + Berries MacroBars
- 2 cups raw cashews, soaked
- 1/2 cup full-fat coconut milk
- 1/4 cup maple syrup, or 1/4 cup pitted medjool dates
- 1/4 cup coconut oil or cacao butter, melted
- 3 tsp lemon juice
- 3 tsp vanilla extract
- pinch of salt
- 1/2 cup berries of choice
Directions
- Prepare cashews by soaking for at least 3 hours, overnight. Leave out on the counter in a cool dry place. Strain and rinse before using.
- Prep a 9”x5” loaf pan with parchment paper or grease and lay 4 Cherries + Berries MacroBars to create a crust layer. Use as many bars as you need to cover the bottom of the pan you’re using, pressing lightly in between bars to attach and smooth out edges.
- Add soaked cashews, lemon juice, vanilla, maple syrup or dates, coconut milk, and salt to a high -speed blender. Blend until completely smooth, scraping down sides to make sure everything is blended evenly. Mixture should be smooth and pourable, like a pancake batter.
- Pour half of the blended mixture over top of the crust layer. Tap the loaf pan on a hard surface to remove air bubbles and flatten out the surface. Chill in freezer for at least 15 minutes.
- With the remaining blended mixture, add berries of choice and blend again. You’ll get a beautiful berry color and flavor. Pour this mixture over top of the first 2 layers and swirl with a toothpick or knife if desired.
- Freeze for about 3 hours, or until fully firm, ideally overnight. For best results, allow to thaw for about 5 minutes before slicing into squares.
