I’m sure you’ve seen many cheesecake bars on Instagram. But you haven’t seen THESE cheesecake bars, because they are all MINE! This recipe is near and dear to my heart, for no sentimental reason. I love it because it’s the perfect comfort food, packed with nutritious ingredients. Let’s just say that I don’t feel bad about sharing these with my little boys!
For one, it’s refined sugar free. It’s sweetened with a few dates, maple syrup, and from the natural sugar in the fresh raspberries. The chocolate drizzle on top is Hu Kitchen’s new cashew butter + raspberry jelly bar, also refined sugar free, and is the best damn chocolate this side of the planet. Hu Kitchen chocolate is definitely pricey, but when it comes to my chocolate, I don’t mess around. I ration this chocolate. I don’t share it 🙂 I break off little squares and eat a piece each day. It’s a rare occasion that I use it in a recipe. So when I do, you know it’s a special day.
Also, you need to soak these cashews. The reason for soaking the cashews is because if you want the creaminess and texture of a cheesecake, those nuts need to soften. Ideally you should soak them in a bowl overnight, but if you are in a hurry, then please do it for at least three hours. If you don’t soak them at all, the recipe will be just fine, but the cheesecake layer will have a chunkier consistency.The base for these bars is a blend of walnuts and almonds, and the filling is mostly cashews. If you don’t like walnuts or almonds, you can swap out for another nut that you like. But please, please keep the filling cashews, because it’s only cashews that give the flavor and taste of a legit AF cheesecake.
Let’s get right to it. And if you make this dessert, please tag me on Instagram so I can see your creation and share!
I’d love to see what you made – tag @kalejunkie
in your posts and I’ll re-share!