No-bake Picota Cherry Cheesecake bars

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. 

“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.

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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 mins

Firming time12 hours hrs

Total Time12 hours hrs 20 minutes mins

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
• ⅓ 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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