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.
No-bake Picota Cherry cheesecake bars
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
Recipe courtesy of Bo’s Kitchen.
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