Peanut Butter Mousse Cheesecake Bars (v+gf)


Cheesecake is one of those things I never wanted to give up when I eliminated gluten and dairy from my diet.  Plus, my grandmother makes the world's BEST cheesecake.  And when you've had the best of the best, it's difficult not to crave that light, fluffy, and slightly tart cake.  Just the thought is enough to keep me craving it all week! :D 



This recipe is not Grandma's cheesecake, but it more than satisfies my creamy cravings.  It also happens to be the easiest recipe ever . . . no baking involved.  The crust consists of two, YES TWO, ingredients and the cake is just FIVE!  Eat them frozen or let them sit for a bit. 


WHAT YOU NEED:

BLENDER

INGREDIENTS

dates
raw walnuts or almonds

raw cashews
lemon
coconut oil
coconut milk or cream
maple syrup

PRINTABLE RECIPE


What I also love about these cheesecake bars, is they're perfectly presentable and may be treated like a blank canvas.  Top them with whatever flavor or look you're in the mood for!  I went with my go-to flavor (peanut butter) and topped it with leftover peanut butter mousse.  My fiancΓ© went with fruit and LOVED them!  In fact, I was traveling last weekend and came back to realize they were all gone ;)  So yes, I will say they are fiancΓ© approved! 


Peanut Butter Mousse Cheesecake Bars 

VEGAN + GLUTEN FREE

serves: 12

total time:  10 min prep (4-6 hours to set)

PRINT OR DOWNLOAD RECIPE

INGREDIENTS

Crust:

  • 1 cup pitted dates (soaked in warm water for 10 minutes then drained)

  • 1 cup raw walnuts or almonds

Filling:

  • 1.5 cups raw cashews, (soaked in water 4-6 hours then drained)
  • 1 large lemon, juiced
  • 1/3 cup coconut oil, melted
  • 1/2 cup + 2 Tbsp full fat coconut milk (solid part on top when it's chilled overnight) or coconut cream
  • 1/2 cup maple syrup

INSTRUCTIONS

  1. Blend dates in food processor.  Remove and set aside.  Add nuts and process into a meal.  Add dates back in and blend until a dough forms.
  2. Lightly grease a standard, small loaf tin (can also make into muffins or pie). Cut strips of parchment paper as a little tab to make removing the cheesecakes easier.
  3. Scoop in 1 heaping Tbsp of crust mixture and press with fingers so it's packed down.
  4. Add filling ingredients to a blender and mix until very smooth.
  5. Divide filling evenly among the loafs in the tin.  Cover with plastic wrap and freeze until hard – about 4-6 hours.  
  6. Once set, remove by tugging on the tabs or loosening them with a butter knife.  You can eat them frozen or wait about 10 minutes to soften.  The topping ideas are endless, but I used a thin layer of vegan peanut butter mousse.

Topping suggestions: 

  • Coconut Whipped Cream:
    • can full fat coconut milk - chilled overnight (solid part) or coconut cream 
    • 3-5 Tbsp maple syrup or sweetener of choice
    • 1/2 tsp pure vanilla extract
  • Peanut butter mousse
  • Caramel
  • Fresh fruit
  • Nuts
  • Melted dark chocolate

STORAGE:

  • Freezer:  Freeze covered for a couple weeks.

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PHOTOGRAPHY: Coreen Murphy

RECIPE INSPIRATION:  Minimalist Baker