Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Strawberry Swirl Cheesecake Bars


  • Author: Anna Rios
  • Prep Time: 25 min
  • Cook Time: 45 min
  • Total Time: 1 hour 10 minutes

Description

These vegan strawberry swirl cheesecake bars are what dreams are made of. They are perfectly creamy and sweet with a vibrant flavor!


Ingredients

Scale
Crust:
  • 2 cups of bakery main oat flakes
  • 1 cup walnuts
  • 5 dates, soaked and pitted
  • 2 tablespoons ground flaxseed + 1/4 cup water
  • 1/2 teaspoon salt
Filling:
  • 3 packages vegan cream cheese* (see above)
  • 3/4 can of whole coconut milk
  • 3/4 cup maple syrup
  • 2 1/2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1 tablespoon of coconut oil
  • 4 tablespoons cornstarch
Berry swirl:
  • 1/2 cup strawberries, raspberries, or blueberries
  • 2 tablespoons maple syrup

Instructions

  1.  Combine ground flaxseed and water in a small bowl to create flaxseed eggs. Mix well and allow to thicken. Add dates to a small bowl of hot water and set aside. Preheat the oven to 350 °.
  2. Blend the oats in a blender to create oatmeal. Add walnuts to food processor and process until crumb-sized chunks form.
  3. Add oatmeal, salt, flax eggs, softened / pitted dates and process until a dough-like consistency forms. Once you can shape the dough with your fingers, the crust is done.
  4. Add the dough to 2 loaf pans and form a crust with your hands. Once the crust forms, use the back of a putty knife to level it out and make it flat on all sides.
  5. Rinse the food processor and add vegan cream cheese. Process until fluffy and smooth. Add all other filling ingredients to the food processor and blend until smooth for about 1 minute.
  6. Add the cheesecake filling to the loaf pans. Distribute evenly between both loaf pans.
  7. Add the berries and maple syrup to the blender and blend until smooth. Use a teaspoon to add berry puree droplets on top of the cheesecake filling. Use a toothpick to slide through the berry drops and create swirls.
  8. Bake for 45 minutes at 350 F. Let cool for one hour then refrigerate for at least 3 hours or overnight for best results.