Strawberry cheesecake bars
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Time to make:
30 mins, plus 3-4 hours chilling
$1.10 per serve
(at time of publication)
Full ingredients list:
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¼ cup natural almonds
¾ cup rolled oats
1 teaspoon ground cinnamon
180g fresh Medjool dates, pitted, chopped
1 tablespoon powdered gelatine
500g strawberries, hulled
500g reduced-fat cream cheese
2 tablespoons honey
2 teaspoons lemon zest
Nutritional information (per serve)
Instructions and steps:
1 Line a 16 x 26cm baking tin with baking paper, letting paper overhang the two long sides.
2 Place the almonds, oats and cinnamon in a food processor, and blitz until finely chopped. Add dates and process again until well combined. Press the mixture firmly into base of tin.
3 Place ¼ cup of water in small bowl and sprinkle over the gelatine. Set aside for a few minutes. Microwave on high for 20 seconds; whisk with a fork until gelatine dissolved. Set aside.
4 Clean processor, then add half of the strawberries and blitz until smooth. Add the cream cheese, honey and lemon zest; blitz again until well combined and completely smooth. Add cooled gelatine and blitz until combined. Pour the strawberry mixture over base. Cover and chill in fridge for several hours, or until firm.
5 Slice remaining strawberries. Cut cheesecake into squares and decorate with the sliced strawberries. Serve.
About this recipe
First published: February 2020