Strawberry cheesecake bars
(at time of publication)
- ¼ cup natural almonds
- ¾ cup rolled oatsoatmeal uncookedX
- 1 teaspoon ground cinnamon
- 1 cup pitted and chopped Medjool dates
- 1 tablespoon powdered gelatine
- 3 cups hulled strawberries
- 2 cups reduced-fat cream cheese (we used Philadelphia Light 80% less fat)
- 2 tablespoons honey
- 2 teaspoons lemon zest
1 Line a 16cm x 26cm baking tin with baking paper, letting paper overhang the two long sides.
2 In a food processor, blitz almonds, oats and cinnamon until finely chopped. Add dates and process again until combined. Press mixture firmly into base of lined tin.
3 In a small microwave-safe bowl, place ¼ cup of water. Sprinkle over gelatine and set aside for a few minutes. Microwave on high for 20 seconds then whisk with a fork until gelatine is dissolved. Set aside.
4 Clean processor and add half of the strawberries. Blitz until smooth. Add cream cheese, honey and zest. Process again until well combined and completely smooth. Add cooled gelatine and blitz to combine. Pour strawberry mixture over base. Cover and chill in fridge for several hours, or until firm.
5 Slice remaining strawberries. Cut cheesecake into squares and decorate with sliced strawberries. Serve.
Nutrition Info (per serve)
Total fat 6g
–Saturated fat 3g
Dietary fibre 3g
If fresh strawberries aren’t available, frozen will work in the filling, and top with freeze dried strawberries to finish.
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