Clean Eating Strawberry Cheesecake Bars
Ingredients:
For the Crust:
1 cup rolled oats
1/2 cup almond flour
1/4 cup coconut oil (melted)
2 tablespoons honey or maple syrup
1/4 teaspoon salt
For the Cheesecake Filling:
16 oz (2 cups) plain Greek yogurt
1/4 cup honey or maple syrup
1 teaspoon vanilla extract
2 cups fresh strawberries (pureed)
1 tablespoon lemon juice
1 tablespoon gelatin (optional, for firmer texture)
Directions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper.
Prepare the Crust:
In a bowl, mix the rolled oats, almond flour, melted coconut oil, honey or maple syrup, and salt until combined. Press the mixture evenly into the bottom of the prepared baking pan. Bake for 10-12 minutes until lightly golden. Let it cool.
Make the Cheesecake Filling:
In a large bowl, whisk together the Greek yogurt, honey or maple syrup, and vanilla extract. Stir in the pureed strawberries and lemon juice. If using gelatin, dissolve it in a little warm water, then mix it into the filling for a firmer texture.
Assemble the Bars:
Once the crust has cooled, pour the strawberry cheesecake filling over the crust. Smooth the top with a spatula.
Chill and Set:
Refrigerate the bars for at least 4 hours, or until the filling is firm. For a softer texture, you can skip the gelatin and simply chill the bars until set.
Serve:
Slice into squares and enjoy your clean eating strawberry cheesecake bars!
Tips:
Make it Dairy-Free: Swap Greek yogurt for coconut yogurt for a dairy-free option.
Sweetener Alternatives: Use agave syrup or date syrup for a different flavor profile.
Gelatin-Free Option: Skip the gelatin for a softer, mousse-like texture.
Prep Time: 20 minutes
Cooking Time: 10-12 minutes
Chilling Time: 4 hours
Total Time: ~4.5 hours
Servings: 9-12 squares