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Blackberry Swirl Cheesecake Bars

These delicious dairy free cheesecake bars are the perfect healthy dessert. Rich and creamy they are also super easy to make. I have swirled in blackberry puree but you could use a fruit jam instead if wished. You can freeze these bars if wished for a wonderful frozen dessert.

Blackberry Swirl Cheesecake Bars

Overview

Makes 16 slices

Preparation time: 15 minutes

Cooking time: 40 minutes

What’s Good About It?

Using xylitol or erythritol is an easy way to keep the sugar content to a minimum.

Did You Know?

You could add 2tbsp cocoa powder to the oats to make a chocolate base if wished.

Ingredients

Base

150g cashew nuts

150g gluten free oats

1 scoop protein powder (optional)

150g dairy free spread / coconut oil

1tsp vanilla extract

Filling

400g dairy free cream cheese (or 300g dairy free spread and 100g silken tofu)

2 eggs and 1 egg yolk

1tbsp cornflour or Gluten free flour or spoonful of protein powder

100g powdered erythritol or xylitol

2tsp vanilla extract

Topping

Blackberry jam

or

150g fresh or frozen blackberries

1tbsp xylitol

1tbsp water

 

Instructions

 

  1. Preheat the oven to 160C, gas mark 3.
  2. Line a 20cm square baking tin with greaseproof paper.
  3. In a food processor add the gluten free oats and nuts and process until fine crumbs. Add the protein powder if using and dairy free spread, vanilla and blitz to combine.
  4. Tip the mixture into the base of the tin and press down firmly.
  5. In the food processor add the cream cheese, eggs, flour, vanilla and xylitol or erythritol. Process until smooth and creamy.
  6. Pour the mixture into the tin and smooth the top
  7. If using fresh / frozen blackberries pace the blackberries in a saucepan with a little water and xylitol and simmer for 5 minutes. Puree in a blender or food processor and press through a sieve for a smoother texture.
  8. Spoon dollops of the puree onto the top of the cream mixture spaced apart. Using a skewer or chopstick swirl the puree through the bar.
  9. Place in the oven and bake for 35 minutes until just turning lightly golden. It will still be a little wobbly in the centre.
  10. Remove from the oven and cool. Place in the fridge and chill for a couple of hours before slicing into bars.
  11. This will keep in the fridge for 1 week.

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