Dairy-Free Blackberry Swirl Cheesecake Bars

In summer, I love making my raw, no-bake, cheesecake bites. They are dairy-free (the secret creamy ingredient is soaked cashews!) and very versitle as you can use any fresh fruit or jam topping to change the flavor.

These are sweetened with only dates and some honey or maple syrup and are full of healthy fats from the nuts, so this is a dessert you don't have to feel bad about indulging in.

These are kept frozen, simply just thaw for 10 minutes before eating. The coolness makes them the perfect refreshing dessert for warm summer evenings.

These ingredients listed make a 9x5 pan which is great for a larger crowd of 10-12 people, but it can easily be cut in half for a smaller portion. They are quite rich so a small bite goes a long way.

Crust

4 cups of assortment of nuts (almonds, pecans, cashews, walnuts)

25 dates

1 tsp salt

1 tbsp cinnamon

Cheesecake Filling

3 cups of cashews, soaked for 4 hours in water

1/2 cup coconut oil melted

1/4 cup lemon juice

1.5 cups unsweetened almond milk

2 tbsp vanilla

1/2 cup honey

1 tbs cinnamon

1/2 tsp nutmeg

Blackberry Jam

1 cup blackberries

2 tbsp lemon juice

2 tablespoons of honey

Directions:

1. Line a 9x5 baking pan with parchment paper.

2. Using a food processor, pulse all the ingredients for the crust and press into the pan in a smooth even layer using your fingers.

3. Place all the ingredients for the filling in a high speed blender and blend until a smooth batter forms. This may need to be done in two batches depending on the size and capacity of your blender.

4. Pour the filling mixture over the crust and swirl in the jam using a toothpick. Freeze for 4-5 hours until solid.

5. Take out of the freezer for 10-15 minutes and let thaw before serving.

Directions for Blackberry Jam:

The jam can be made days ahead and stored in the fridge to save time.

1. Simmer all ingredients in a sauce pan on low heat for 15-20 minutes until blackberries begin to break apart. Stir frequently to prevent sticking to the bottom of the pan.

2. Transfer to a blender and blend until smooth. For a seedless jam, use a fine mesh seive to strain the jam.

Be creative with the toppings for these cheesecake bites! The same basic crust and filling recipe is used in my traditional American Flag Cake every July 4th.

I've also made a variation of this recipe with my triple layer Blueberry Lemon Cheesecake Tarts. These make beautiful desserts for any summer gathering.