* Base Layer * 1 cup Medjool dates, pitted * 1 cup pecans * ¼ tsp vanilla * ½ tsp cinnamon * pinch of sea salt * 2 tsp chia seeds
* Cheesecake Layer * 2 cups raw cashews, soaked in hot water for minimum of 2 hours or overnight, then drained * 12 oz full fat coconut cream * ⅓ cup maple syrup * ⅓ cup lemon juice * 1 tsp lemon zest * 1 tsp vanilla * 2 tsp nutritional yeast * ½ tsp pink Himalayan salt * 10 strawberries, frozen * 2 tsbp srawberry jam
​
**Directions**
1. Soak 2 cups raw cashews in hot water for 2 hours or overnight. 2. In a food processor or blender, pulse together the base layer ingredients until it forms a sticky, uniform, texture. 3. Line a 9×11 inch baking dish with parchment paper. 4. Press down the base layer mixture to the bottom of the pan until even. 5. Combine all of the cheesecake layer ingredients in a blender on high speed until smooth. 6. Pour cheesecake mixture on top of the base layer. 7. Gently tap the pan on the counter for about 2 minutes to get any air bubbles out. 8. Top the cheesecake with the strawberry jam and swirl using a knife. 9. Place the cheesecake in the refrigerator and let set for 8 hours before serving.
4 Comments
No-Bake Lemon Strawberry Cheesecake Bars
Link to recipe (no popups): [No-Bake Lemon Strawberry Cheesecake Bars](https://www.everyveganrecipe.com/recipe/no-bake-strawberry-cheesecake-bars.html?mtm_campaign=srecipe_020823&mtm_medium=social&mtm_source=reddit)
**Ingredients**
* Base Layer
* 1 cup Medjool dates, pitted
* 1 cup pecans
* ¼ tsp vanilla
* ½ tsp cinnamon
* pinch of sea salt
* 2 tsp chia seeds
* Cheesecake Layer
* 2 cups raw cashews, soaked in hot water for minimum of 2 hours or overnight, then drained
* 12 oz full fat coconut cream
* ⅓ cup maple syrup
* ⅓ cup lemon juice
* 1 tsp lemon zest
* 1 tsp vanilla
* 2 tsp nutritional yeast
* ½ tsp pink Himalayan salt
* 10 strawberries, frozen
* 2 tsbp srawberry jam
​
**Directions**
1. Soak 2 cups raw cashews in hot water for 2 hours or overnight.
2. In a food processor or blender, pulse together the base layer ingredients until it forms a sticky, uniform, texture.
3. Line a 9×11 inch baking dish with parchment paper.
4. Press down the base layer mixture to the bottom of the pan until even.
5. Combine all of the cheesecake layer ingredients in a blender on high speed until smooth.
6. Pour cheesecake mixture on top of the base layer.
7. Gently tap the pan on the counter for about 2 minutes to get any air bubbles out.
8. Top the cheesecake with the strawberry jam and swirl using a knife.
9. Place the cheesecake in the refrigerator and let set for 8 hours before serving.
I thought that was raw meat at first glance lol
Looks good
Short ribs yum