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Triple Layer Cheesecake Bar Recipe
Energizing matcha and antioxidant-rich beet powder supercharge these festive, layered cheesecake bars.
INGREDIENTSCrust: 1 cup Medjool dates, pitted ½ cup almonds ½ cup pecans ⅛ tsp. nutmeg Pinch of sea salt Cheesecake Layer: 2 cups cashew nuts ½ cup coconut cream ½ cup coconut oil, melted ¾ cup maple syrup 1 tsp. vanilla extract Second Layer: 2 Tbsp. Navitas Organics Matcha Powder 3 Tbsp. coconut cream ¾ tsp. cinnamon Third Layer: 2 Tbsp. Love Beets Beet Powder ½ cup coconut cream 1½ tsp. ginger powder |
DIRECTIONSPlace cashews in a large bowl and cover with cold water. Cover, refrigerate and let soak overnight. In a food processor, process all crust ingredients until finely ground and sticky. Line an 8x8 inch pan with parchment paper and press dough evenly into the bottom. Refrigerate while working on the cheesecake. Add drained cashews to a high-powered blender along with coconut cream, coconut oil, maple syrup and vanilla. Blend until creamy, about 2-3 minutes. Spread 1 cup of cashew mixture on top of crust, tapping it gently against the counter to remove any air bubbles. Freeze for 15 minutes. Set aside 1 cup of remaining cashew mixture for later. To blender with last third of cashew mixture, add second layer ingredients. Blend until smooth. Pour matcha mixture over cashew mixture, tap gently against counter to remove any air bubbles then freeze for another 15 minutes. Rinse and dry blender, then add the saved cup of cashew mixture along with the third layer ingredients. Blend until smooth then pour beet mixture over matcha mixture, tapping gently against counter to remove any air bubbles. Refrigerate overnight or freeze for 4+ hours until the bars are set. To cut bars, use parchment paper to lift bars out of pan, place on a cutting board and remove parchment from bars. Enjoy immediately or store in refrigerator or freezer. Makes 16 Bars
Made in partnership with Love Beets |
Energizing matcha and antioxidant-rich beet powder supercharge these festive, layered cheesecake bars.
Ingredients
- 1 cup Medjool dates, pitted
- ½ cup almonds
- ½ cup pecans
- ⅛ tsp. nutmeg
- Pinch of sea salt
2 cups cashew nuts
- ½ cup coconut cream
- ½ cup coconut oil, melted
- ¾ cup maple syrup
- 1 tsp. vanilla extract
-
2 Tbsp. Navitas Organics Matcha Powder
- 3 Tbsp. coconut cream
- ¾ tsp. cinnamon
2 Tbsp. Love Beets Beet Powder
- ½ cup coconut cream
1 ½ tsp. ginger powder
Crust:
Cheesecake Layer:
Second Layer:
Third Layer:
Directions
- Place cashews in a large bowl and cover with cold water. Cover, refrigerate and let soak overnight.
- In a food processor, process all crust ingredients until finely ground and sticky.
- Line an 8x8 inch pan with parchment paper and press dough evenly into the bottom. Refrigerate while working on the cheesecake.
- Add drained cashews to a high-powered blender along with coconut cream, coconut oil, maple syrup and vanilla. Blend until creamy, about 2-3 minutes.
- Spread 1 cup of cashew mixture on top of crust, tapping it gently against the counter to remove any air bubbles. Freeze for 15 minutes.
- Set aside 1 cup of remaining cashew mixture for later.
- To blender with last third of cashew mixture, add second layer ingredients. Blend until smooth.
- Pour matcha mixture over cashew mixture, tap gently against counter to remove any air bubbles then freeze for another 15 minutes.
- Rinse and dry blender, then add the saved cup of cashew mixture along with the third layer ingredients.
- Blend until smooth then pour beet mixture over matcha mixture, tapping gently against counter to remove any air bubbles.
- Refrigerate overnight or freeze for 4+ hours until the bars are set.
- To cut bars, use parchment paper to lift bars out of pan, place on a cutting board and remove parchment from bars. Enjoy immediately or store in refrigerator or freezer.