Cheesecake Berry Swirl Bars

January 22, 2021

This creamy, dreamy and perfectly sweetened cheesecake will surely satisfy your sweet tooth. Best part? It is gluten-free, vegan, and made with oat flour using Bakery On Main Rolled Oats!

Ingredients

Crust:

2 cups Bakery On Main Rolled Oats
1 cup Walnuts
5 Dates, soaked and pitted
2 tbsp Ground Flax + 1/4 cup Water
1/2 tsp Salt

Filling:

3 packets of Vegan Cream Cheese* (see above)
3/4 can of Full Fat Coconut Milk
3/4 cup Maple Syrup
2 1/2 tbsp Lemon Juice
1 tsp Vanilla Extract
1 Tbsp Coconut Oil
4 tbsp Cornstarch

Berry Swirl:

1/2 cup Strawberries, Raspberries or Blueberries
2 tbsp maple Syrup

Directions

Combine ground flax and water in a small bowl to create flax eggs. Mix well and let thicken. Add dates to a small bowl with hot water and let sit. Preheat oven to 350°.
Blend oats in a blender to create oat flour. Add walnuts to food processor and process until crumb sized pieces form.
Add oat flour, salt, flax eggs, softened/pitted dates and process until a dough-like consistency forms. Once you are able to mold into dough with your fingers your crust is ready.
Add dough to 2 loaf pans and form crust using your hands. Once crust is formed use back of a spatula to even it out and make it flat all around.
Rinse out food processor and add vegan cream cheese. Process until fluffy and smooth. Add all other filling ingredients to food processor and mix until smooth for about 1 minute.
Add cheesecake filling to loaf pans. Distribute evenly between both loaf pans.
Add berries and maple syrup to blender and blend until smooth. Us a teaspoon to add droplets of berry puree on top of the cheesecake filling. Use a toothpick to glide through the berry droplets and create swirls.
Bake for 45 minutes at 350 F. Let cool for an hour and then refrigerate for at least 3 hour or overnight for best results.