Apricot cheesecake bars

Vegan desserts
Total: 6 hr 20 min. | Active: 30 min.
vegan, lactose-free, gluten-free

Cheesecake – but not as we know it! The sweet base combines almonds with dried apricots and a little coconut. This delicious dessert has a creamy vanilla layer in the middle and is topped with a fruity layer made of cooked apricots. It's best served chilled and straight from the fridge. These cheesecake bars can also be made in advance and frozen. Simply defrost in the fridge for approx. 20 mins. prior to serving.

Recipe by:
Lara - Vanillacrunnch

Ingredients

for 10 pieces

Nuts
100 g cashew nuts
Base
200 g dried apricots (sweet)
150 g ground almonds
3 tbsp coconut oil, melted
1 pinch salt
Filling
300 g vegan crème fraîche substitute
200 g Skyr Style vanilla
70 g vanilla pudding powder
10 g icing sugar
1 parcel whipped cream stabilizer
20 g coconut oil, melted
Apricots
1 tbsp Maizena cornflour
1 tbsp lemon juice
300 g apricots, thinly sliced
3 tbsp sugar

How it's done

Nuts

Place the cashew nuts in a bowl, cover with water and soak for approx. 1 hr.

Base

Blitz the apricots, almonds, coconut oil and salt in a food processor. Transfer the mixture to a tin lined with baking paper, smooth out and press down firmly.

Filling

Drain the cashew nuts thoroughly, puree with the crème fraîche, Skyr, pudding powder, icing sugar, cream stabilizer and oil until smooth. Pour the filling over the base of the bars, cover and leave to set in the fridge for approx. 30 mins.

Apricots

Stir the cornflour with the lemon juice until smooth, transfer to a pan along with the apricots and sugar, mix and leave to absorb for approx. 20 mins. Bring the apricots to the boil, simmer for approx. 3 mins. while stirring. Leave the apricots to cool, spread on top of the filling. Cover and freeze for approx. 4 hrs. Cut the cheesecake into bars, store in the fridge.

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