No-Bake Coffee Cheesecake Bars

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Calling all coffee lovers: these sweet treats are packed with your favorite beverage! I’m a big fan of adding coffee to baked goods. It gives them a deep, intense flavor and for this recipe, any coffee works well — so feel free to use your favorite beans.

The best part is these raw coffee cheesecake bars are packed with good-for-you ingredients so you can have your “cheesecake” and eat it too.

With a pecan-cacao powder crust that resembles the crust of brownies and a creamy, silky cashew-coffee topping, this is one seriously irresistible dessert!

There’s zero baking required, making them a cinch to whip up. You do have two steps involved – one for the crust and one for the filling, but it’s all easily done in the blender. Just blend, transfer to a baking pan to harden, pop in the refrigerator, and you’ve got decadent coffee “cheesecakes”!

Ingredients:

For the Crust:

  • 1 ½ cups raw pecans
  • ½ cup cocoa powder
  • ¼ cup maple syrup
  • ½ teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt

For the Filling:

  • 1 ½ cups raw cashews, soaked in water 2-3 hours
  • ½ cup maple syrup
  • ¼ cup unsweetened almond or coconut milk
  • ½ cup brewed coffee, chilled
  • ¼ cup coconut oil
  • ¼ teaspoon salt

For the Topping:

  • ¼ cup cacao nibs

Instructions:

  1. Place cashews in a large bowl and fill with water to soften 2-3 hours.
  2. Drain water from cashews. Set aside.

To Make the Crust:

  1. Combine all ingredients for the crust in a food processor or high-speed blender. Process on high until fully combined. It will form a ball when it’s ready.
  2. Line a 9×5 meatloaf pan with parchment paper, allowing the paper to hang over the edges of the pan for easy removal.
  3. Transfer the crust mixture to the pan and spread into an even layer. Place in the refrigerator.

To Make the Filling:

  1. Clean your blender or food processor, then add cheesecake ingredients. Process on high until creamy.
  2. Remove crust from refrigerator and evenly top with “cheesecake” filling. Sprinkle on cacao nibs.
  3. Place the pan in the freezer 2-3 hours.
  4. Remove from the freezer and gently lift the cheesecake out of the pan with the parchment paper. Place on a hard surface to slice into 12 bars.
  5. Note: You may need to let them thaw a bit prior to slicing.
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