These no-bake vegan cheesecake bars are light and creamy and when covered in a juicy, maple sweetened strawberry sauce they make the perfect guilt-free dessert to satisfy your sweet-tooth! Best of all they can be easily made ahead of time and pulled from the freezer for a last minute dessert.
SPROUTED BROWN RICE CRISPS STRAWBERRY CHEESECAKE BARS
2 cups One Degree Organics Sprouted Brown Rice Crisps
3 Tbsp coconut palm sugar
1/3 cup vegan butter, melted
1 cup extra rich and creamy coconut cream
1 cup cashews, soaked for 3-4+ hours in warm water
1 tsp vanilla extract
1/2 tsp almond extract
1/2 cup maple syrup
Juice and zest of 1 lemon
4 cups frozen strawberries
1/4 cup maple syrup
2-3 Tbsp cornstarch
In a food processor, pulse the Sprouted Brown Rice Crisps until a coarse meal forms. Transfer to a bowl and mix in the coconut palm sugar and vegan butter. Press the mixture into the bottom of a springform pan. Set aside.
To make the filling, combine all the ingredients, except for the lemon zest in a blender and process until very smooth and creaming. Taste and adjust sweetness as needed. Stir in the lemon zest and transfer to the prepared crust smoothing it evenly. Freeze for 2-3 hours until completely set.
To make the strawberry topping, in a sauce pan, toss the strawberries with the cornstarch and add the maple syrup. Cook on medium heat until the strawberries are completely thawed. Smash the strawberries and continue to cook, stirring constantly, until the sauce is begins to thicken. Allow to cool before topping the chilled cheesecake bars.
Remove the frozen cheesecake bars from the freezer and allow to warm 5-10 minutes before slicing. Top with the cooled strawberry sauce.