No Bake Strawberry Cheesecake Bars
Time
15mins prep. 5 hour freeze time.
Contributed by
Jazmin & Fiona @bakeateasy
Serves
9 bars
SHORT DESCRIPTION
Easy and delicious strawberry cheesecake bars fit for any celebration! Whipped into the creamy filling is our Organic Coconut Whipping Cream, adding a coconutty taste to every bite you take.
DESCRIPTION
- Cookie Crust:
- Line a 20cm square baking dish with parchment paper.
- Whisk cookie crumbs, granulated sugar and melted butter together until combined.
- Press cookie mixture into the bottom of the dish and refrigerate for approx. 40 minutes. Filling:
- While cookie crust chills, add cream cheese, sugar, strawberries and vanilla to a high-speed blender.
- In a separate bowl, whisk coconut cream with icing sugar and vanilla extract until soft and firm.
- Fold whipped cream into cream cheese mixture until fully combined.
- Remove the baking dish with crust from the refrigerator and pour the filling into it and smooth it with a spatula.
- Freeze cheesecake for at least 4 hours then use a hot knife to cut it into bars. Keep frozen and put in the refrigerator for about 30 minutes before serving. Enjoy!
INGREDIENTS
Cookie Crust:
2 cups shortbread cookies crumbs
2 tbsp Organic Raw Sugar
½ cup butter, melted
Filling:
2 packages cream cheese, room temperature (450g total)
¾ cup Organic Raw Sugar
1 ¼ cup strawberries sliced
1 tsp vanilla extract
1 cup (230 g) Organic Coconut Whipping Cream and some extra for topping
2 tbsp Organic Icing Sugar and 1 tsp vanilla extract for whipping the cream
Topping: whipped coconut cream, edible flowers and strawberries