No-Bake Chocolate Chip Cheesecake Bars
Ingredients
- Ingredients for the base
- -160g of vegan cookies
- -60g of dairy-free butter
- -1 tablespoon of coconut oil
- Ingredients for the cheesecake layer
- -300g of cashew nuts (soaked overnight)
- -3 tablespoons of maple syrup
- -1 tablespoon vanilla extract
- -1 can of coconut cream (cream only)
- -2 tablespoons of coconut oil (melted)
- -80g of dairy-free chocolate chips
- -Vegan Cookie dough
- Decoration-Cookie dough*
Preparation
TIP- The cashew nuts need to be soaked overnight in water. Just make sure the water is covering the nuts
Line a square baking tin with grease proof paper
Place the cookies into a food processor/blender and whizz up until crumbly, but not too fine
Melt the butter and coconut oil
In a bowl, add in the crushed cookies, pour over the melted butter & coconut oil and mix until like wet sand
Press the mixture into the lined tin, making sure to compact it using a spoon or clean hands.
Set aside
To make the cheesecake layer
Drain the water from the cashew nuts and place into a food processor or blender, along with the maple syrup, vanilla extract, coconut cream and melted coconut oil
Blend until smooth, silky and creamy
There will be some texture due to the nuts but carry on blending until its a thick & creamy paste
This will take around 5-8 minutes on high
Fold in the chocolate chips
Pour the cheesecake mixture on top of the cookie base, spreading it smooth with a spoon or spatula
Press cookie dough into the cheesecake mixture (optional). Step 6- Pop the tin back in to the freezer to set
Allow the cheesecake to set fully
This will take around 2-4 hours (I leave mine to set overnight). Store in a sealed container in the freezer and defrost fully
