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.
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.
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!
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
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