Place in the fridge. In the same food processor, add blueberries, drained cashews, yogurt, lemon juice, vanilla, and salt. Blend until completely smooth. Pour over the crust. Place in the freezer for at least 4 hours, preferably overnight. When ready to serve, remove from the freezer and let sit for 5 minutes. Blend on high until smooth and combined. Pour the filling over the crust and smooth out with a spatula. Place in the freezer until frozen through – minimum of 4 hours, but overnight is better. Remove from the freezer and let it sit for 5 minutes. Grab the edges of the parchment paper and pull it out of the baking dish. Add the melted butter and stir until crumbs are evenly coated. Press crumbs into a parchment paper lined 8"x8" square cake pan. Refrigerate. In the bowl of a stand mixer, beat the softened cream cheese until smooth, scraping down the sides as you go. Add the powdered sugar, cinnamon, nutmeg, cloves and vanilla. Peanut Butter Cheesecake. Calling all peanut butter lovers! This chocolate and peanut butter cheesecake is ultra-decadent. Adding cocktail peanuts and flaky sea salt for garnish helps to cut the sweetness. Get the Peanut Butter Cheesecake recipe. Caitlin Bensel. Directions. Pulse graham crackers, pecans and salt in a food processor until finely ground. With the motor running, drizzle in oil, then pulse to combine. Press into a 9-by-13-inch baking dish. Wipe out the food processor. Add cream cheese, yogurt, confectioners' sugar, lemon zest, lemon juice and vanilla to the food processor. Whip heavy cream until it reaches stiff peaks, then add 1/3 to the cheesecake mixture and combine. Tip: Use a chilled mixing bowl and whisk to whip the cream. We stick the bowl and whisk in the freezer for a few minutes before we start. Gently fold in the rest of the whipped cream until well blended. Press the dough into an 8×8 baking pan lined with parchment paper. Put the crust in the fridge or freezer while you prepare the cheesecake filling. Add the soaked cashews, lemon juice, maple syrup, coconut oil, coconut milk, and vanilla extract to your food process or high powered blender. How do you make no bake cheesecake bars? These bars are the EASIEST dessert. Start with the crust. While I’m a big fan of an Oreo crumb crust on my cheesecake, if you’d prefer a graham cracker crust, just swap out the Oreo crumbs for graham and keep everything else the same! Dịch Vụ Hỗ Trợ Vay Tiền Nhanh 1s.

cheesecake bars recipe no bake