Cheesecake is a favorite dessert of mine. When I was younger, I would have my mom make a cheesecake for my birthday instead of your traditional cake. Since dairy and gluten don’t sit well with me, I haven’t had cheesecake in a long time. I set out to make these bars with dairy-free cheesecake, and they came out perfect. I used coconut sugar in the batter because it’s easy to find but gives it a darker color. You can use maple sugar instead and it will come out more white in color. I also used Siete’s Mexican shortbread cookies for the crust, and it was perfect. If you tolerate dairy, you can easily substitute regular cream cheese.
These cheesecake bars are dairy-free and Paleo. They are perfect for summer and freeze well.
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