Tuesday, August 12, 2014

Almond Butter and Jelly Cheesecake Bars

If you are a fan of almond butter, jelly and cheesecake (non dairy of course) you will love these decadent GF/DF Almond Butter and Jelly Cheesecake Bars. This is a pairing of ingredients that is guaranteed to create lots of happy faces at your house. Feel free to be creative and experiment with different flavors of jellies as well as other nut butters.



Almond Butter and Jelly Cheesecake Bars




Recipe: Makes 16 bars

Ingredients:
For the crust:
  • 9 ounces of graham crackers (approximately 11-14 crackers)  Note: The Kinnikinnick Foods brand is gluten, soy and dairy free.
  • 2 tablespoons dark brown sugar
  • 4 tablespoons coconut oil, melted
For the cheesecake batter:
  • 16 ounces (2 tubs) of Daiya plain cream cheese alternative
  • 1 cup almond butter
  • 4 tablespoons almond flour
  • 1/2 cup honey
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup jelly Note: I used strawberry jelly but feel few to try other jellies you might have on hand
  • 1 teaspoon arrowroot starch or tapioca starch

Preparation:
  1. Preheat oven to 350 degrees. Lightly spray a 9 x 13 inch baking pan with cooking spray. Line the pan with a piece of parchment paper that hangs an inch or two over the sides.
  2. Place the graham crackers in a food processor and process until they are crumbs. Add the brown sugar and pulse a few more times to incorporate. Then, while the processor is turned on, drizzle the melted coconut oil into the processor through the feed tube. Process until the crumbs begin to clump.
  3. Pour the crumbs into the baking pan and press them out with your hands until you have an even flat layer on the bottom of the pan. Bake in the oven for 5 minutes. Remove the pan from the oven, but maintain the heat on the oven. Let the crust cool on a wire rack while you make the filling.
  4. Place cream cheese alternative, the almond butter and almond flour in the bowl of a standing mixer fitted with a paddle attachment. Cream together on medium speed until fluffy. Add the honey and beat until incorporated. Add the eggs, one at a time, beating and pausing to scrape down the sides of the bowl between additions. Add the vanilla extract and beat to incorporate.
  5. Pour the batter into the cooled crust carefully as not to disturb the crust. Smooth the top of the batter out evenly. In a glass measuring cup with a spout, mix the jelly with the tapioca starch (or arrowroot starch if you prefer) until it is incorporated and the jelly thins out and is pourable. Pour the jelly in a zigzag pattern on top of the cream cheese batter. Using a flat butter knife, draw a line back and forth over the jelly, creating a fancy pant pattern. Try not to dig the knife too deep into the cream cheese batter.
  6. Bake the bars in the oven for 35 to 45 minutes, or until the cheesecake batter wiggles just a tiny bit in the middle of the pan. Let it cool completely in the pan to room temperature, then refrigerate overnight. To cut and serve, grab the parchment paper by its sides and lift the entire cheesecake out of the pan and move it directly to a cutting board to cut. Cut and enjoy!
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This recipe was shared at: Allergy-Free Wednesday, www.realfoodallergyfree.com 
This recipe was shared at : Full Plate Thursday, http://mizhelenscountrycottage.blogspot.com/http:// 

1 comment:

  1. Thanks for sharing these bars on Gluten-Free Wednesdays, Phyllis! I love that those who are not dairy free or peanut butter free could easily adapt this recipe as well. :-)

    Shirley

    ReplyDelete