3.1K
This post has been sponsored by my friends over at Lily’s. All thoughts and opinions are my own!
White Chocolate Cheesecake Bars. Made with 3-ingredient crust and filled with melt-in-your-mouth white chocolate filling. Raw, vegan, gluten-free and paleo friendly! Such a perfect way to savor the last weeks of summer!
Growing up, white chocolate was my favorite treat ever. I can’t tell you how excited I was when I saw Lily’s came out with white chocolate! Finally a white chocolate bar that can be enjoyed without consuming loads of sugar. Lily’s white chocolate has a smooth and creamy taste and texture that just melts in your mouth. It’s made with non-GMO ingredients, zero sugar, sweetened with stevia. white chocolate is loaded with added sugar. They have sugar-free white chocolate bar as well as white chocolate chips!
The secret to perfect vegan cheesecake is a cashew base.
HERE’S WHAT YOU NEED TO MAKE WHITE CHOCOLATE BARS
cashews – make sure to soak them in cool water for 8 hours or in boiling water for 45 minutes
Lily’s White Chocolate, melted
zest of one lemon
lemon juice
almond milk
maple syrup
HOW TO MAKE VEGAN CHEESECAKE BASE
Once cashews are soft, rinse and drain them. In a food processor or high speed blender, combine cashews, melted white chocolate, lemon zest and juice, almond milk and maple syrup. Blend until smooth and creamy.
I topped my cheesecake bars with fresh strawberries but you can use any fruits that you like! You can add fruits before freezing or right before serving! Up to you!
I hope you love these White Chocolate Cheesecake Bars! If you’d like to stay updated with my recipes, go ahead and subscribe, like my page on Facebook or follow on Instagram. If you decide to make the recipe don’t forget to use hashtag #natteats and tag @natteats. I LOVE seeing your creations!
Ingredients
CRUST
1 cup almonds
1 cup dates, pitted
1 tbsp maple syrup
FILLING
1 cup cashews, soaked in cool water for 8 hours (or in boiling water for 45 minutes)
3.5 oz (100g) Lily's White Chocolate, melted
zest of one lemon
2 tbsp lemon juice
1/4 cup almond milk
2-4 tbsp maple syrup
1 cup strawberries, sliced
Instructions
- Soak the cashews in a very hot water for at least 45 minutes. Then rinse and drain. Line a bread pan with parchment paper and set aside.
- In a food processor or high speed blender, combine almonds, dates, maple syrup and pulse until the mixture stick together when pressed with your fingers.
- Firmly press the mixture into the bottom and sides of the prepared pan. Place in the freezer to set while you prepare the filling.
- Place soaked cashews, melted white chocolate, lemon juice and zest, almond milk and 2 tbs of maple syrup. into a food processor and process until smooth. Taste and add more maple syrup if desired.
- Pour the mixture into bread pan. You can top with sliced fresh strawberries now or right before serving. Place in the freezer for at least 3 hours to set. Before serving, let defrost at room temperature for 20-25 minutes.
Ingredients
CRUST
1 cup almonds
1 cup dates, pitted
1 tbsp maple syrup
FILLING
1 cup cashews, soaked in cool water for 8 hours (or in boiling water for 45 minutes)
3.5 oz (100g) Lily's White Chocolate, melted
zest of one lemon
2 tbsp lemon juice
1/4 cup almond milk
2-4 tbsp maple syrup
1 cup strawberries, sliced
Instructions
- Soak the cashews in a very hot water for at least 45 minutes. Then rinse and drain. Line a bread pan with parchment paper and set aside.
- In a food processor or high speed blender, combine almonds, dates, maple syrup and pulse until the mixture stick together when pressed with your fingers.
- Firmly press the mixture into the bottom and sides of the prepared pan. Place in the freezer to set while you prepare the filling.
- Place soaked cashews, melted white chocolate, lemon juice and zest, almond milk and 2 tbs of maple syrup. into a food processor and process until smooth. Taste and add more maple syrup if desired.
- Pour the mixture into bread pan. You can top with sliced fresh strawberries now or right before serving. Place in the freezer for at least 3 hours to set. Before serving, let defrost at room temperature for 20-25 minutes.