These no-bake cheesecake bars are creamy, sweet, and loaded with protein from rich, whole milk cottage cheese. A salty-sweet pretzel crust pairs perfectly with the smooth, maple-vanilla filling and fresh fruit topping. Just blend, freeze, and slice for a dessert that’s as simple as it is satisfying.
Recipe By: Claire Hodgins from healthykitchen.com
Ingredients:
- 2 cups @kindlingsnacks sea salt pretzels
- 5 large soft medjool dates, pitted
- ¼ cup melted coconut oil
- 22 ounces @good_culture cottage cheese (can use 2% or whole milk)
- ⅓ cup maple syrup
- 1 tsp vanilla extract
- 2 cups fruit/berries of choice for topping
Instructions:
- Add the pretzels, pitted dates and melted coconut oil to a blender or food processor. Pulse until you have a crumbly texture.
- Line an 8×8 container with parchment paper, then press the pretzel mixture firmly into the bottom of the pan to make a crust.
- Rinse out the blender, then add the cottage cheese, maple syrup and vanilla extract and blend until smooth.
- Pour the filling over the crust, then freeze for 3-4 hours or until completely frozen.
- Use the parchment paper to lift the crust out of the pan, then top with fruit of choice. Slice into bars and enjoy!
- Note – You can let the bars sit at room temperature for 5-10 minutes before slicing, and I also like to dip the knife in hot water then dry it off with a clean towel to make perfect slices!