You had us at ‘no-bake’…

These Picota Cherry cheesecake bars by Bo’s Kitchen are incredibly delicious, plus they’re vegan and gluten-free! Using Picota cherries which are in season from the end of June to the beginning of August. 

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“Sweeten up your week with these dreamy no-bake Picota cherry cheesecake bars. Gluten and refined sugar-free and so simple to make! The base is made with dates, pecans, and buckwheat for a deliciously nutty flavour. The filling is rich, creamy, and fruity with cashews and vanilla and 2 cups of the juiciest Picota Cherries” – Bo’s Kitchen.

No Bake Picota Cherry Cheesecake Bars recipe by Bo's Kitchen
(Bo’s Kitchen and Pick A Picota)
No Bake Picota Cherry Cheesecake Bars recipe by Bo's Kitchen
Print Recipe
Nutrition Facts
No-bake Picota Cherry cheesecake bars
Amount Per Serving
Calories 4499 Calories from Fat 2484
% Daily Value*
Fat 276g425%
Saturated Fat 74g463%
Polyunsaturated Fat 54g
Monounsaturated Fat 126g
Sodium 654mg28%
Potassium 5236mg150%
Carbohydrates 490g163%
Fiber 48g200%
Sugar 305g339%
Protein 80g160%
Vitamin A 491IU10%
Vitamin C 52mg63%
Calcium 651mg65%
Iron 30mg167%
* Percent Daily Values are based on a 2000 calorie diet.

No-bake Picota Cherry cheesecake bars

Vegan and gluten-free.
Prep Time20 minutes
Firming time12 hours
Total Time12 hours 20 minutes
Course: Dessert
Cuisine: British
Servings: 1 loaf tin
Calories: 4499kcal
Author: Bo's Kitchen

Equipment

  • Food processor or blender
  • Loaf tin

Ingredients

For the base

  • 1 cup medjool dates
  • 4 tbsp agave/maple syrup
  • 1 tsp almond extract
  • 1.5 cups pecans
  • ½ cup buckwheat
  • 2 tbsp coconut oil
  • ¼ tsp salt

For the cashew vanilla filling

  • 2 cups cashews soaked in hot water for 30 mins
  • cup agave/maple syrup
  • 2 tsp vanilla extract
  • ½ cup full fat coconut milk
  • ½ lemon juiced

For the cherry filling

  • 2 cups European Picota cherries halved and pitted
  • 3 tbsp agave/maple syrup

Method

  • Line a loaf tin with parchment paper. Add all base ingredients to a food processor or high-speed blender and blend until it forms a dough. Press evenly into loaf tin and set aside to chill in the fridge.
  • Blend all cashew filling ingredients together for at least 8 minutes, until super smooth and silky. Pour into a bowl and rinse out the blender.
  • Add most of the cherries and agave to the blender and process until smooth.
  • Spoon heaped tablespoons of cashew vanilla and cherry filling on to the base and swirl with a chopstick to combine.
  • Top with remaining cherries and set aside to firm up in the freezer overnight. Let thaw for 20 mins before slicing and eating.

Nutrition

Calories: 4499kcal | Carbohydrates: 490g | Protein: 80g | Fat: 276g | Saturated Fat: 74g | Polyunsaturated Fat: 54g | Monounsaturated Fat: 126g | Sodium: 654mg | Potassium: 5236mg | Fiber: 48g | Sugar: 305g | Vitamin A: 491IU | Vitamin C: 52mg | Calcium: 651mg | Iron: 30mg

Recipe courtesy of Bo’s Kitchen

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