Coconut Cranberry Cheesecake Crumble Bars

I am so grateful to the Instagram community, who constantly provide a stream of inspiration on a daily basis! These crumble bars, posted by Erin Ireland, were so dang easy to make and simply put: were outstanding. A perfect dish for your holiday parties, festive with the cranberries and a little tart, which works nicely with the creaminess coconut cheesecake. These will be made multiple times this year, and that's a promise. 

I have made raw cheesecake a bunch of times, but this was the first time that I used coconut cream , and it was a game changer. All raw cheesecakes must be kept frozen until right before eating, and there is always that trial and error period of how long to let them thaw before serving (BTW the taste of the cheesecake is quite different in the raw state vs the semi-raw state). However, with the coconut cream, I found that it did much better coming to and staying at room temperature. Basically it made the cake much more workable, and in my option much more "cheesecake - like". I will ever skip this ingredient again. 

Recipe via Erin Ireland 

INGREDIENTS

Layer one: The Crust

1.5 c. oats
1.5 c. coconut flakes
3 tbsp melted coconut oil
3 tbsp maple syrup
1 tsp Himalayan or sea salt

Layer two: The Cheesecake

1.5 c. soaked cashews
the hard coconut cream from 1 can coconut cream
1/2 c. coconut oil
1/4 c. honey
1/4 c. + 2 tbsp lemon juice
1 tsp Himalayan or sea salt

Layer three: The Cranberry Sauce

2 x 227g bags + 1 c. of raw cranberries
1/4 c. maple syrup
water

Layer four: The Crumble Topping

1.5 c. oats
3/4 c. almond meal
1/2 c. melted vegan butter (or coconut oil)
1/3 c. + 2 tbsp coconut sugar
1 tsp Himalayan or sea salt
1.5 tsp cinnamon
pinch freshly ground nutmeg 

DIRECTIONS

Layer one: The Crust

  1. In a food processor, blend oats into a flour, then add coconut, coconut oil, maple syrup and salt and mix until combined.
  2. Line a 9″x9″ baking pan with parchment paper 
  3. Press your crust ingredients into a smooth even layer in the base of the pan and place in freezer while you work on the rest.

Layer two: The Cheesecake

  1. Blend all cheesecake filling ingredients until silky smooth in a high-powered blender then pour into your baking dish as the second layer. Return dish to freezer.

Layer three: The Cranberry Sauce

  1. Make cranberries according to package instructions (I use maple syrup instead of sugar though — and because of the extra liquid involved, I reduce the water portion a bit). You can’t really go wrong here…if too runny, just continue to cook cranberries until the water reduces. Set aside in fridge to cool.

Layer four: The Crumble Topping

  1. In a bowl, combine all topping ingredients.
  2. With your hands, add topping mixture to your baking dish and press down gently so the oat mixture sticks to the cranberries. Place dish back in freezer for 30 minutes to an hour. 
  3. Let thaw for 30 mis before serving.