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No Bake Cheese Cake Bars

Active Time: 20 minutes / Chill Time: Overnight

Makes 8 servings

no bake cheesecake.jpg


  • 1/2 cup dry roasted almonds
  • 4-5 dates soaked in warm water for 5 minutes if not soft and fresh
  • 8 ounces cream cheese, room temperature
  • 1/4 cup plus 1 tablespoon maple syrup or raw honey
  • 1 teaspoon vanilla
  • 3 tablespoons coconut milk (use the cream on top)


  1. To make the crust, add almonds and 7 dates to a food processor and process until a sticky “dough” forms. Add more dates if needed until you have a consistency that sticks when pressed together, but is not too moist.
  2. Scoop dough into a 8 x 6 or 12 x 4 baking tin. Use your hands to mold the crust evenly across the bottom. Use a spoon to make a flat, even crust. Place in the fridge while you prepare the filling.
  3. Add cream cheese, sweetener, vanilla, and cream to a mixing bowl and use a hand blender to whip until thick and creamy. Spread filling evenly over crust, wrap with plastic wrap and refrigerate overnight.
  4. To serve or store, slice into 8 slices or squares, cleaning your knife between each slice. Transfer to an airtight container and store in the freezer. Thaw as needed by letting 1 or 2 slices sit at room temperature for 20 minutes (these are also delicious straight out of the freezer!).