Name: Strawberry Cheesecake Bars
Prep time: 145 min
Cook time: 339 min
Total time: 485 min
Yield: 16 servings
Ingredients: 1 cup rolled oats ((gluten-free certified as needed)); 1 cup raw almonds; 0.25 tsp sea salt; 2 tbsp maple syrup; 4 tbsp refined coconut oil (melted); 4 heaping super ripe strawberries (hulled and quartered (1 ½ lbs yields 4 heaping cups)); 3 tbsp maple syrup; 1 tbsp arrowroot or cornstarch; 1 cup raw cashews; 1 cup coconut cream ((from a can — our favorite is Savoy)); 3 tbsp lemon juice; 1.5 tbsp arrowroot or cornstarch; 0.125 tsp sea salt; 0.33 cup maple syrup; 1 tsp vanilla extract ((optional))

Instructions

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1

Preheat oven to 350 F (176 C) and line an 8x8-inch baking dish with parchment paper.
2

Add rolled oats (1 cup), raw almonds (1 cup), and sea salt (0.25 tsp) to a high-speed blender. Blend until a fine meal forms.
3

Transfer oat mixture to a medium mixing bowl. Add maple syrup (2 tbsp) and refined coconut oil (4 tbsp). Stir until the mixture holds together. If too dry, add an additional refined coconut oil (1 tbsp). Press the crust evenly into the lined 8x8-inch pan.
4

Bake for 20-25 minutes until golden. Remove and set aside.
5

Rinse blender. Add cups super ripe strawberries (4 heaping), maple syrup (3 tbsp), and arrowroot or cornstarch (1 tbsp) to the blender. Blend until smooth.
6

Transfer strawberry puree to a medium saucepan. Cook on medium heat, stirring constantly, for 20-25 minutes until thick and reduced. Let cool slightly.
7

Rinse blender. Add raw cashews (1 cup), coconut cream (1 cup), lemon juice (3 tbsp), arrowroot or cornstarch (1.5 tbsp), sea salt (0.125 tsp), maple syrup (0.33 cup), and vanilla extract (1 tsp) (optional) to the blender. Blend until smooth and creamy. Adjust seasoning as needed.
8

Spread strawberry (1 cup) puree over the crust, reserving strawberry puree (0.5 cup). Pour cheesecake batter over the puree. Tap dish to remove air bubbles. Dollop reserved strawberry puree (0.5 cup) on top and swirl.
9

Bake for 45-55 minutes until edges are slightly brown and center is mostly set.
10

Cover loosely and chill in the refrigerator for 6-8 hours, or preferably overnight. The cheesecake will firm up and become whiter.
11

Lift from pan and cut into 16 squares. Store leftovers in an airtight container for 3-4 days in the refrigerator or up to 1 month in the freezer.