Vegan no bake strawberry cheesecake bars

Updated at: Thu, 17 Aug 2023 12:12:19 GMT

Step 1

STEP 1: BOIL THE CASHEWS Place the cashews in a small saucepan and cover with at least two inches of a water. Bring the mixture to a boil, and then reduce to a simmer. Simmer the cashews for about 20 minutes, until they’re super soft. Next, drain them with cold water and set aside to dry. I find it easier to use the bottom of a measuring cup or glass to help press the mixture down. You want it to the cover the bottom of the pan in an even, single layer.

Step 2

STEP 2: PREPARE THE CRUST Start by combining the almonds, dates, and a pinch of salt in the food processor. Blend the nuts and dates until they are finely chopped and well-combined, about 1 to 2 minutes. Next, empty the almond-date mixture into an 11 – 7 inch pan lined with parchment paper and firmly press into the bottom of the pan.

Step 3

STEP 3: PREPARE THE FILLING Wipe the food processor clean and add the cashews, coconut cream, sugar, lemon zest and juice. Blend the mixture until completely smooth, about 1 to 2 minutes, then pour it on top of the crust.

Step 4

STEP 4: FREEZE Now pop the pan in the freezer and let it set for at least 4 to 5 hours, or until the cheesecake is firm to the touch. You can also just let it sit overnight, which I often do.

Step 5

STEP 5: GARNISH! Remove the cheesecake from the pan and spread So Delicious® Dairy Free Cocowhip overtop. Next, slice up 2 cups of fresh strawberries and sprinkle them overtop, along with some extra lemon zest. And finally, devour!

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