These cheesecake bars are decadent little squares of heaven! To get the traditional translucent filling, eggs and white sugar are used, but since I do not use either of these ingredients, the filling is made rich with cashews and, therefore, is more cheesecake-like.Print
Above: Step 2, (left) adding the dates to the already processed cashews and oats, and (right) with the milk added until it sticks together in a dough.
Above: Step 3, (left) pressing the dough into the 8x8 pan; a clean tomato paste can works as a mini rolling pin to get the dough firmly in the pan. Step 4 (right), make sure your blended filling is really smooth, no bumps.
Above: Step 4, (left) pouring the filling onto the pre-baked crust; (right), make sure that your filling is smooth and even.
Above: (Left) The finished bars cut into 16 bars; (right) you can see the thickness of the crust, the firm filling, and the lightly browned top.
Above: If you'd like to add a little flair to the top of your bars, grate some cashews over the top (I use a rotary cheese grater to grate my nuts and seeds).