Apricot-Swirled Cheesecake Bars
 
Prep time
Total time
 
Author:
Recipe type: Vegan, Gluten-Free Dessert
Serves: 9 bars
Ingredients
Crust
  • 1 c walnuts
  • ¾ c golden raisins
  • ¼ tsp salt
  • ½ tsp vanilla
Cheesecake Filling
  • 1½ c raw cashews
  • ½ c milk (I used almond)
  • ¼ melted coconut oil
  • ⅓ c maple syrup
  • ¼ lemon juice
  • 1 tsp vanilla
  • ¾ c apricot jam
Instructions
  1. Line the bottom only of a 9x9 baking pan/dish with parchment paper. 8x8 will work too, you'll get a thicker bar and will only need ½ c of jam.
Crust
  1. Add all crust ingredients to a blender until smooth, then transfer to the pan/dish and spread evenly.
  2. Set crust in the freezer to set.
Filling
  1. If you have a high-speed blender, pour boiling water over the cashews and let sit 15-30 minutes. If not, soak them overnight. Drain well and transfer to a blender.
  2. Add milk, oil, maple syrup, lemon juice, and vanilla and blend on high until super smooth.
  3. Pour filling over crust and spread so it evenly reaches all sides.
Apricot Swirl
  1. Using a spoon, drop dollops of the jam all over the surface of the cheesecake.
  2. Use a chopstick or skewer to gently swirl the jam on top of the cheesecake until it looks pretty!
  3. Freeze for 4-5 hours or overnight.
  4. Store the cheesecake in the freezer for up to 2 weeks, and thaw 10-15 minutes before serving.
Recipe by Healthy Cooking Daily at https://healthycookingdaily.com/2018/05/apricot-swirled-cheesecake-bars/