They are here and I finally got around to post the recipe for these No-Bake Pastel Cheesecake Bars! These bars are making your summer just a little bit better. Why? Cause with a super easy cookie crust and a handful of ingredients these babies just couldn’t be any more easier. Since it’s a no bake-cake the fridge will do all the work for ya. Usually I would go for a made from scratch crust using a date and nut mixture but for a quick cheesecake hack, glutenfree vegan cookies do absolutely work their magic. And if you add a dash of coconut oil, your cookies will turn into a wonderful crunchy buttery crust.
For the blue layer I used my fav blue spirulina powder. Don’t get this mixed up with the normal one that will turn your cheesecake rather green than blue. Now that I am thinking about it… I reckon a green cheesecake will amazing too! But if you want to create that baby blue look, go for the blue spirulina version.
No-Bake Pastel Cheesecake Bars (using a brownie tin)
- 110g vegan glutenfree cookie (crumbled)
- 4 tbsp coconut oil
- good pinch of salt
- coconut cream from 1 can coconut milk
- 200g cashews (soaked in water overnight)
- juice from 1/2 lemon
- 1/4 tsp ground vanilla
- 6 tsp agava sugar
- blue: 1 tsp blue spirulina powder
- pink: 2 tsp dragonfruit powder
For the cookie crust, add your cookies and a pinch of salt to your blender and blitz until fine. If the cookies already contain a generous amount of salt omit the salt all together. Add the melted coconut oil and blitz again until everything is well combined. Remove the crust dough and press evenly into a lined brownie tin. Set aside. For the Cheesecake Layer add the pre-soaked cashews, the coconut cream, lemon juice, vanilla and agava sugar to your blender and blender until super smooth. Remove half of the liquid and set aside. Now add to your remaining half the blue spirulina powder and blend well until the spirulina has fully dissolved. Pour onto your cookie crust and transfer to the fridge. Give your blender a good clean, so you don’t mix the colors. Add the second half of your cheesecake dough and add the dragonfruit powder. Blend again until well combined. Pour into your brownie pan as the top layer. chill in the fridge for an hour at least.