We all know how much I love cheesecake. So much so that I think you should check out my recipes for Choc Chip Cheesecake and my White Chocolate and Raspberry Cheesecake while you’re here. I could eat it daily. And now I’ve discovered, I can! Instead of making one big cheesecake for a family event, I made these strawberry cheesecake bars and can now eat them every day.
I normally use biscuit crumbs for the base, but today I decided to test out a combination of things I had in the cupboard to achieve a similar crunch, but a slightly different texture and flavour. I am a huge fan and will definitely be experimenting with this style of base in other desserts.
I know that some people are also not a huge fan of the “grainy” texture that the soaked macadamias give these desserts, and I think these cheesecake bars would be perfect without them. I haven’t tried it myself but I imagine it would just be the texture of a more typical cheesecake.
Strawberry Cheesecake Bars
- 1/2 cup almond meal
- 1/2 cup low FODMAP flour
- 1/2 cup coconut sugar
- 1/4 cup coconut oil
- 1/4 cup nut butter I used peanut butter
- 1 tsp baking powder
- 1/2 cup macadamias
- 1 cup lactose free cream cheese
- 1 cup strawberries fresh or frozen
- 1/4 cup caster sugar
- 1 leaf gelatin
Soak the macadamias in boiling water for half an hour, or longer if possible.
Preheat the oven to 160 degrees Celsius.
Combine the ingredients for the base in a large mixing bowl until well incorporated.
Press the mixture into the base of a greased square or rectangular baking tin, and bake for around 10 minutes.
While the base cools, drain your macadamias and combine them with the other ingredients (excluding the gelatin) for the cheesecake top in a high speed blender.
When well combined, prepare the gelatin according to the packet instructions and combine it with the mixture.
Pour the cheesecake mixture over the base and place it in the freezer until set.