Description
Delicious and creamy strawberry cheesecake bars with a nutty almond crust, perfect for a sweet treat.
Ingredients
Scale
- 1 ½ cups almond flour
- ¼ cup coconut oil, melted
- 2 tablespoons honey or maple syrup (for crust)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 8 ounces cream cheese, softened
- ½ cup Greek yogurt
- ½ cup honey or maple syrup for filling (adjust to taste)
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, hulled and sliced
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper.
- In a mixing bowl, combine almond flour, melted coconut oil, 2 tablespoons of honey or maple syrup, 1 teaspoon of vanilla extract, and salt. Mix until crumbly.
- Press the mixture evenly into the bottom of the prepared baking dish to form the crust. Bake for 10-12 minutes or until lightly golden. Remove and let cool.
- In another bowl, beat the softened cream cheese until smooth. Add Greek yogurt, ½ cup of honey or maple syrup, and 1 teaspoon of vanilla extract. Mix until creamy.
- In a separate bowl, toss the sliced strawberries with cornstarch and lemon juice. Gently fold into the cream cheese mixture.
- Spread the cream cheese and strawberry mixture evenly over the cooled crust. Bake for an additional 25-30 minutes or until the center is set.
- Remove from the oven and let cool to room temperature. Refrigerate for at least 2 hours before slicing into bars.
Notes
- For a chocolate twist, add 2 tablespoons of cocoa powder to the cream cheese mixture.
- Substitute strawberries with blueberries or raspberries for a different flavor.
- Prep Time: 20 minutes
- Chill Time: 2 hours
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg