Real Recipes

No Bake Peanut Butter “Cheesecake” Bars

healthy-peanut-butter-cheesecake-bars

I’m all about this cheesecake bars recently. These peanut butter ones are super similar to the Maple Cinnamon bars I made a few days ago, except they have a creamy peanut butter filling and a nutty-chocolate crust. They are dairy-free, paleo, vegan, and refined-sugar free! It’s such a simple and easy recipe to make, which I’m all about! Oooo and the crust…I can eat it by itself and I’m not usually a huge fan of crust.

PS, you can switch these up by subbing the regular peanut butter for a flavored kind like Wild Friends! Hope you guys enjoy :).

XOXO- ♡ Kait

peanut-butter-cheesecake-bars
peanut-butter-cheesecake-bars

Makes 12-16 bars

Ingredients

Filling:

  • 1.5 cups cashews, soaked overnight or quick soaked (see note 1)
  • 1/2 cup peanut butter
  • 1/4 cup pure maple, the darker the better
  • 1/4 cup coconut oil (use refined to omit coconut flavor)
  • 2 tsp. vanilla
  • 1/4 cup almond milk or full fat coconut milk (See Note 2)
  • 1 tsp. apple cider vinegar
  • pinch of sea salt

Crust:

  • 1.5 cups nuts (I used an even mix of pecans and almonds)
  • 1/4 cup pure maple
  • 3 tbsp. unsweetened cocoa or cacao powder
  • 2 tbsp. coconut oil
  • 1 tbsp. coconut flour
  • 1/8 tsp. sea salt

Notes

*Soak the cashews by covering them with warm water overnight for 6-8 hours. You can also quick soak them by placing them in a heat-safe bowl and covering them with boiling water for 1-2 hours.
**For creamier texture you can use full-fat unsweetened coconut milk, you can either mix it or just use the cream

Directions

  1. Line an 8×8 inch baking dish with parchment paper and set aside. Make the crust by adding all the crust ingredients to a food processor and blending/mixing until a sticky mixture forms. You may have to scrape down the sides several times.
  2. Press the crust into the parchment-lined dish, until evenly spread. I used a silicone spatula and it worked great. Place in the freezer for 15 minutes.
  3. Add pre-soaked cashews and the rest of the filling ingredients to a high-speed blender or food processor. Blend on high until creamy, scraping down the sides if needed. Taste the mix and add more cinnamon, salt, or maple if desired.
  4. Pour the filling over the crust until evenly spread. Cover and freeze for 3-4 hours and take out about 15-20 minutes before serving.
  5. Slice into 12-16 bars and serve. You can store leftovers in the freezer up to 2-3 weeks or in the refrigerator for 4-5 days.

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