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
Step 1- Line a square baking tin with grease proof paper
Step 2- Place the cookies into a food processor/blender and whizz up until crumbly, but not too fine
Step 3- Melt the butter and coconut oil
Step 4- In a bowl, add in the crushed cookies, pour over the melted butter & coconut oil and mix until like wet sand
Step 5- 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
Step 1- 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
Step 2- 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
Step 3- Fold in the chocolate chips
Step 4- Pour the cheesecake mixture on top of the cookie base, spreading it smooth with a spoon or spatula
Step 5- 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