Vegan Holiday Cheesecake Bars, Two Ways

Vegan Holiday Cheesecake Bars, Two Ways

Wow – I CANNOT believe that Christmas is in two days. I feel like everyone says this, but this year truly went by ina flash. Even though so much changed in my life and I feel completely different than I did at this time last year, it still seems like only recently that I was spending Christmas in beautiful India (which I was last year!)

vegan cheesecake bars, two ways | kulaskitchen.com

Anyway, regardless of what you celebrate, I hope you’re having a fantastic holiday season and spending lots of time with family/friends, indulging in sweet treats and relaxing.

vegan cheesecake bars, two ways | kulaskitchen.com

Today I’m popping in juuuust in time to share another festive treat recipe. Believe it or not, this is actually the first time I’ve made vegan “cheesecake” bars out of cashews, and I quite enjoyed the result! I must admit, they don’t have that classic, slightly sour taste that cheesecake delivers, but they do fit the bill for a super creamy, rich and luscious treat that’s a welcome change from all the chocolate (which, for the record, I am NOT complaining about).

vegan cheesecake bars, two ways | kulaskitchen.com

I’ve included 2 different options here for ya, since I tried making these a couple of different ways! If you’re feelin’ more of a raw nut + date crust, option 1 legit tastes like pecan pie. For a more traditional cookie crust that’s slightly more spicy + festive bar, option 2 fits the bill. Or go crazy and make both! Obviously, that’s what I did 😉

vegan cheesecake bars, two ways | kulaskitchen.com

Wishing everyone the more beautiful holiday season, and I’ll be back in the new year with some delicious and healthy recipes. Sending love!

vegan cheesecake bars, two ways | kulaskitchen.com
Vegan Holiday Cheesecake Bars, Two Ways

Servings: 10 squares

vegan cheesecake bars, two ways | kulaskitchen.com

Ingredients

    Option 1 - Cinnamon Pecan Base:
  • ¾ c. almonds
  • ½ c. pecans
  • Heaping ½ c. packed pitted dates
  • 2 tbsp. ground flaxseed
  • ½ tsp. sea salt
  • ¼ tsp. cinnamon
  • 1 tbsp. coconut oil
  • 1 tbsp. almond milk
    Option 2 - Ginger Cookie Base:
  • 1 1/4 c. gingersnap cookie crumbs (just pulse them in a food processor - I used a homemade ginger molasses cookies!)
  • 4 tbsp. coconut oil, melted
  • 1/4 tsp. salt
    Cheesecake Topping:
  • 1 ½ c. soaked cashews
  • ¼ c. + 1 tbsp. cashew or almond milk
  • ¼ c. pure maple syrup
  • ½ tsp. cinnamon
  • ¼ tsp salt
  • 3 tbsp. coconut oil
  • 1-2 tbsp. lemon juice

Instructions

  1. To make the Cinnamon Pecan base, pulse your almonds + pecans in a food processor until you have fine pieces. Add in your dates, flaxseed, salt, and cinnamon and pulse until a slightly sticky dough starts to form. Add in your coconut oil and almond milk and mix again. You should now have a firm dough - if too dry, add more almond milk. Press it into the bottom of a standard (9x5) loaf pan very firmly and place in the freezer to set.
  2. To make the Ginger Cookie crust, mix together your cookie crumbs, melted coconut oil and salt in a small bowl. You should have a mixture that sticks together in between your fingers. Press very firmly into the bottom of a standard (9x5) loaf pan and place in the freezer to set.
  3. To make the cheesecake filling, blend all ingredients in a high-speed blender until very smooth. Pour over your chosen crust and spread evenly. Sprinkle with cinnamon and/or nuts if desired and place in the freezer.
  4. Let the bars set for at least 1 hour in the freezer, then slice into small squares and enjoy!
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