Citrus Curd “Cheese” Cake Bars
Cheesecake is one of those desserts that I never really had a fondness for. I never got excited when it was served at a party and certainly never made it from scratch … until I discovered cashew cheesecake. Now that is something I can get behind. It’s like the love child of a traditional cheesecake and an ice cream sandwich. I love that this version has an ice cream like consistency without the traditional sour cheese flavour, that’s the part I never quit understood :)
Once you get the base recipe down the flavour profiles are endless. Today I made vanilla with a citrus curd swirl (which is to die for) but you could also add strawberries, cocoa, or even a layered version with two different flavours. That would be really fancy!
Whatever flavour you choose I am sure you will love this untraditional take on the beloved (for most) cheesecake.
- ½ cup almond milk
- 2 Tbsp organic corn starch
- ⅛ tsp turmeric powder (for colour)
- ½ cup lemon juice
- ½ cup sugar
- ½ cup water
- 2 DeeBee's tropical freezies, unfrozen
- 2 tbsp vegan butter
- 1½ cups Nature's Path cashew and coconut granola
- ⅓ cup Garden of Life Raw Organic Protein Powder
- ½ cup Manitoba Harvest hemp hearts
- 8 medjool dates
- ¼ cup + 2 Tbsp maple syrup
- 2 cups raw cashews, soaked overnight
- 1 can (about 400ml) coconut cream *can swap for full fat coconut milk
- ⅓ cup maple syrup
- 2 Tbsp lemon juice
- 1 tsp vanilla
- In a measuring cup whisk together the almond milk, cornstarch, and turmeric until everything is dissolved.
- In a saucepot bring the lemon juice, sugar, water, and thawed freezies to a boil.
- Once boiled reduce the heat to medium low and whisk in the almond milk mixture.
- Continue whisking until the curd thickens. Then remove from the heat and whisk in the vegan butter.
- Let cool slightly and transfer to an airtight container and store in the fridge.
- Add all ingredients to the base of a food processor and pulse until a sticky dough forms
- Press the dough into a parchment lined brownie pan to form an even layer and place in the freezer to set.
- Add all ingredients to a high-powered blender and puree until very smooth. You don't want any cashew pieces.
- Pour filling onto the prepared base and spread evenly.
- Gently dollop some of the curd onto the filling and swirl with a toothpick. The curd won't fully free so don't go too crazy.
- Freeze for at least 2 hours and serve with extra curd.