Gluten Free Cheesecake Bars

From Nom Nom Bombshells | Desserts | American

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Ingredients

  • For the Crackers
  • 1 3/4 c multi blend gluten-free flour
  • 1 tsp baking powder
  • 3/4 tsp salt
  • 1/2 c water
  • 3 T coconut oil
  • 1 T olive oil
  • 1 tsp cinnamon
  • 1 tsp granulated honey

  • For Crust
  • Above ingredients, prepared
  • 1/2 tsp maple syrup
  • 1/2 tsp cinnamon
  • 1 T melted coconut oil

  • For the filling:
  • 2.5 cups raw cashews
  • 1/4 cup coconut oil, melted
  • 1/4 cup honey
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 2 tbsp almond milk

Directions

  1. For crust:
  2. Preheat oven to 450°F. Line a pizza stone, or other baking stone, with parchment paper. If using a pizza stone, put it in the oven while it preheats.
  3. Stir together gluten free flour, honey, cinnamon, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times.
  4. Divide dough into 3 pieces and roll out 1 piece (keep remaining pieces covered with plastic wrap) on a sheet of parchment paper into a 10-inch round (shape can be rustic; dough should be thin).
  5. Sprinkle with cinnamon and granulated sugar.
  6. Slide round (still on parchment) onto preheated stone and bake until pale golden and browned in spots, 8 to 10 minutes. Transfer flatbread (discard parchment) to a rack to cool, then make 2 more rounds (1 at a time) on fresh parchment (do not oil or salt until just before baking).
  7. Crush the pieces.
  8. Add in the maple syrup, melted coconut oil, and cinnamon then push it into a pan and bake for 5 minutes.
  9. For Filling:
  10. Place the cashews in a bowl of water. Cover and soak overnight, rinse, and then drain.
  11. To make the filling, place all of the filling ingredients into a food processor and blend until it reaches a smooth, batter-like consistency.
  12. Pour the mixture over the crust in the baking pan.
  13. Place back in the freezer for at least one hour to harden.
  14. Remove the cheesecake from the freezer and cut into bars.
  15. Serve immediately or store in the freezer.