Citrus Curd Cashew “Cheesecake” 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.

 

 

 

Citrus Curd Cashew “Cheesecake” Bars

Ingredients

• Citrus Curd:
• 1/2 cup almond milk
• 2 Tbsp organic corn starch
• 1/8 tsp turmeric powder (for colour)
• 1/2 cup lemon juice
• 1/2 cup sugar
• 1/2 cup water
• 2 DeeBee’s tropical freezies, unfrozen
• 2 tbsp vegan butter
• Base:
• 1 1/2 cups Nature’s Path cashew and coconut granola
• 1/3 cup Garden of Life Raw Organic Protein Powder
• 1/2 cup Manitoba Harvest hemp hearts
• 8 medjool dates
• 1/4 cup + 2 Tbsp maple syrup
• Cheesecake Filling:
• 2 cups raw cashews, soaked overnight
• 1 can (about 400ml) coconut cream *can swap for full fat coconut milk
• 1/3 cup maple syrup
• 2 Tbsp lemon juice
• 1 tsp vanilla

Instructions

Citrus Curd:

1. In a measuring cup whisk together the almond milk, cornstarch, and turmeric until everything is dissolved.
2. In a saucepot bring the lemon juice, sugar, water, and thawed freezies to a boil.
3. Once boiled reduce the heat to medium low and whisk in the almond milk mixture.
4. Continue whisking until the curd thickens. Then remove from the heat and whisk in the vegan butter.
5. Let cool slightly and transfer to an airtight container and store in the fridge.

Base

1. Add all ingredients to the base of a food processor and pulse until a sticky dough forms
2. Press the dough into a parchment lined brownie pan to form an even layer and place in the freezer to set.

Cheesecake Filling

1. Add all ingredients to a high-powered blender and puree until very smooth. You don’t want any cashew pieces.
2. Pour filling onto the prepared base and spread evenly.
3. 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.
4. Freeze for at least 2 hours and serve with extra curd.

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