Cheesecake without any cheese? Yes! These cranberry cheesecake bars are creamy, tart, and perfect for a fun holiday dessert.
Ingredients
- FOR THE CRUST
- 10 pitted dates
- 1 cup (80 g) shredded unsweetened coconut
- 1 tablespoon (14 g) coconut oil
- FOR THE FILLING
- 1 1/2 cups (360 g) coconut cream
- 2 tablespoons (28 g) coconut oil
- 1/4 cup (80 g) honey
- 1 tablespoon (15 ml) fresh orange juice
- Zest of 1/2 orange
- 1/8 teaspoon sea salt
- 1 tablespoon (7 g) gelatin
- FOR THE CRANBERRY TOPPING
- 2 cups (200 g) whole cranberries
- 1/3 cup (80 ml) fresh orange juice
- 1/4 cup (80 g) maple syrup
- Zest of 1/2 orange
Directions
To make the crust: Line the bottom of an 8 x 8-inch (20 x 20 cm) baking pan with parchment paper and set aside.
If the dates are hard, soak them in enough warm water to cover for 5 minutes, or until they soften. Drain. Blend the dates in a food processor. Add the coconut and coconut oil and blend until fully combined. Evenly press the crust mixture onto the bottom of the prepared pan and set aside.
To make the filling: In a medium pot over low heat, combine the coconut cream, coconut oil, and honey. Cook, stirring, until the mixture melts and is fully incorporated. Remove from heat and stir in the orange juice, zest, and salt.
Sprinkle the gelatin into the pot and whisk until it is fully combined and melted. Pour the filling into the prepared pan over the crust and refrigerate to harden for 3 to 4 hours, or overnight.
To make the cranberry topping: In a small saucepan over medium heat, combine the cranberry topping ingredients. Bring to a simmer. Cook for about 8 minutes, stirring, until the majority of cranberries pop and the sauce thickens and reduces. Remove from the heat and let cool.
Remove the bars from the refrigerator, cut into nine slices, and top each with cranberry topping.
