No Bake Sweet Potato Cheesecake Bars

Name: No Bake Sweet Potato Cheesecake Bars
Prep time: 390 min
Total time: 390 min
Yield: 16
Cuisine: American
Ingredients: 6 pieces Medjool Date (6 pitted medjool dates); 2 ¾ cup Cashew (3/4 cup raw whole cashews + 2 cups raw whole cashews, soaked overnight and drained); 1 ¼ cup Almond Flour (1 1/4 cups almond flour); 3 tsp Cinnamon (1 teaspoon cinnamon + 2 teaspoons cinnamon); ¾ tsp Ginger (1/4 teaspoon ginger + 1/2 teaspoon ginger); ¾ tsp Nutmeg (1/4 teaspoon nutmeg + 1/2 teaspoon nutmeg); ½ tsp Cardamom (1/4 teaspoon cardamom + 1/4 teaspoon cardamom); 2 tsp Vanilla (1 teaspoon vanilla extract + 1 teaspoon vanilla extract); 2 tbsp Maple Syrup (2 tablespoons maple syrup + 1/2 cup maple syrup); ½ tsp Sea Salt (1/2 teaspoon sea salt); ¼ cup Coconut Cream (1/4 cup coconut cream); 1 tbsp Lemon Juice (1 tablespoon lemon juice); ½ cup Sweet Potato (1/2 cup sweet potato puree (can use canned for these)); 2 tbsp Coconut Oil (2 tablespoons coconut oil)

No Bake Sweet Potato Cheesecake Bars - Dessert (American)

390 minAmerican

Servings16

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal
Egg Free

Ingredients

For 16 servings

Medjool Date6 pieces · 6 pitted medjool dates
Cashew2 ¾ cup · 3/4 cup raw whole cashews + 2 cups raw whole cashews, soaked overnight and drained
Almond Flour1 ¼ cup · 1 1/4 cups almond flour
Cinnamon3 tsp · 1 teaspoon cinnamon + 2 teaspoons cinnamon
Ginger¾ tsp · 1/4 teaspoon ginger + 1/2 teaspoon ginger
Nutmeg¾ tsp · 1/4 teaspoon nutmeg + 1/2 teaspoon nutmeg
Cardamom½ tsp · 1/4 teaspoon cardamom + 1/4 teaspoon cardamom
Vanilla2 tsp · 1 teaspoon vanilla extract + 1 teaspoon vanilla extract
Maple Syrup2 tbsp · 2 tablespoons maple syrup + 1/2 cup maple syrup
Sea Salt½ tsp · 1/2 teaspoon sea salt
Coconut Cream¼ cup · 1/4 cup coconut cream
Lemon Juice1 tbsp · 1 tablespoon lemon juice
Sweet Potato½ cup · 1/2 cup sweet potato puree (can use canned for these)
Coconut Oil2 tbsp · 2 tablespoons coconut oil

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Steps

1Line an 8×8 pan with parchment paper.
2Add the crust ingredients to a food processor and pulse until a sticky dough forms. Press the into an 8×8 baking pan lined with parchment paper. Put the crust in the freezer while you prepare the cheesecake filling.
3Add the soaked cashews, coconut cream, lemon juice, sweet potato puree, maple syrup, spices, vanilla extract, and coconut oil to your food process or high powered blender. Blend the filling until it is completely silky smooth and creamy. Give it a taste and adjust the sweetness/tartness level to your liking.
4Pour the cheesecake filling over the prepared crust and smooth out the top of the cheesecake. I like to tap the pan on the counter to remove any air bubbles and to help everything smooth out evenly.
5Freeze the cheesecake bars until completely firm and set, around 5-6 hours or overnight.
6When you are ready to serve, remove the cheesecake bars from the freezer and use a sharp knife to cut into 16 squares. Top with whipped cream and enjoy!