These cheesecake bars are decadent little squares of heaven! To get the traditional translucent filling, eggs and white sugar is used, but since I do not use either of these ingredients, the filling is made rich with cashews and, therefore, is more cheesecake-like.
- 6 ounces raw, unsalted cashews (about 1¼ cups)
- 5 ounces pitted, quartered Medjool dates (about 8 Medjool or 16 Deglet Noor)
- 1 cup water
- ½ cup lemon juice (2 to 3 lemons)
- 1 tablespoons arrowroot powder
- 1 tablespoon lemon zest
- 1¼ cups old-fashioned rolled oats
- 2½ ounces raw, unsalted cashews (about ½ cup)
- 2½ ounces pitted, quartered dates (about 4 Medjool or 8 Deglet Noor)
- 1½ tablespoons nondairy milk
- To start the filling, place the 6 ounces of cashews, 5 ounces of dates, and water into a blender, and blend briefly (we’ll return to this in step 5). Preheat the oven to 350°F. Set aside an 8x8-inch baking pan.
- To start the crust, place the oats and cashews into a food processor, and process until the texture resembles coarse flour. Add the dates, and process for about 1 minute, pulsing now and then, until the mixture just begins to clump together. Add the milk (with lid removed, not through hole), and process until the mixture starts to get doughy (this will happen quickly).
- Press the dough evenly into the 8x8-inch baking pan, covering the bottom evenly (coming up the sides a little is fine). Bake for 13 to 15 minutes, or just until lightly browned around the edges. When done, remove from the oven and reduce the temperature to 325°F.
- To finish the filling, add the lemon juice and arrowroot, and blend until very smooth. Stir in the lemon zest. Pour the filling into the pre-baked crust. Tap the pan on the countertop to remove any bubbles and smooth the top. Bake uncovered for 20 minutes (the top will be a very light brown). Cool completely before cutting. Top with grated cashews if desired. Store covered in the refrigerator for up to 5 days (these freeze well, too).