Cashew Butter & Jelly Cheesecake Bars
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Cashew Butter & Jelly Cheesecake Bars

Cashew Butter & Jelly Cheesecake Bars




  • ½ cup Cassava Flour⁠
  • ¼ cup cashews, raw/unsalted⁠
  • ¼ cup coconut flakes⁠
  • 2 tbsp coconut sugar⁠
  • 2 tbsp cashew butter⁠
  • 2 tbsp coconut oil⁠
  • 1 tsp vanilla extract⁠


  • 1 ½ cups raw cashews, soaked overnight⁠
  • ½ cup coconut cream (solid part of a chilled can of full fat coconut milk)⁠
  • ⅓ cup lemon juice
  • ½ cup maple syrup⁠
  • ⅓ cup cashew butter⁠
  • ¼ coconut oil, melted⁠
  • 1 tbsp nutritional yeast⁠
  • 1 tsp vanilla extract⁠
  • 3 tbsp preferred jelly⁠

Optional: additional cashew butter & preferred jelly for topping⁠


Preheat oven to 350F and line an 8×4 loaf pan with parchment paper.⁠

  1. Start by making your base/crust – add all ingredients to a food processor and process for ~1 minute, or until no large pieces remain and mixture is crumbly/sticks together when pressed between your fingers.⁠
  2. Spread crust in a single even layer in the 8×4 loaf pan and bake for 15-20 minutes at 350F, or until edges start to brown. Remove from oven and let cool.⁠
  3. Filling: Add soaked cashews, coconut cream, lemon juice, maple syrup, cashew butter, coconut oil, nutritional yeast, + vanilla extract to a high-powered blender. Blend on medium high for 2-3 minutes, or until mixture is a smooth consistency (you should not be able to see any small pieces of cashews).⁠
  4. Add half of the filling from the blender to the loaf pan (on top of the cooled crust), and spread in a single even layer.
  5. Swirl 3 tbsp of your fav jelly into the batter and pour remaining filling on top. Again, spread in an even layer. (Optional: top with an additional 1-2 tbsp of both cashew butter and jelly and swirl).
  6. Move pan to the freezer and let harden for 3-4 hours. Remove and cut into slices. Store in an airtight container in the freezer.


Find more of Casey’s recipes on @themindfulhapa.


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