Set it aside for 5 to 8 minutes until they are soft. Keep the water. You need it later in the recipe. Finally, melt together a tablespoon of coconut oil with some chopped chocolate and pour over the top. Tilt the pan from side to side to help spread the chocolate around. Try your best to cover every last corner. See the recipe card below for a full list of ingredients and measurements. Substitutions and Variations Now put the cake pan into a BIGGER pan, I use a large 11x15-inch rectangle pan. Boil some water and pour it into the larger pan. Super easy leak-proof water bath!

Use a butterknife to swirl both sauces together. Then pour remaining batter on top and swirl more chocolate an caramel sauce. First things first: the bottom crust. This is made up of only four ingredients: a blend of almond and coconut flour, melted coconut oil, and maple syrup. What I Put My Cheesecake in For the Water Bath: 9-inch Springform Pan | 10-inch Round Cake Pan | 11x15-inch Rectangular Cake Pan Did I mention these chocolate peanut butter bars are completely no bake? That’s right! While you will have to melt some of the ingredients on the stove, there is no oven required. And that’s a win in my book!In a blender, add the soaked Medjool in their boiled water, non-dairy milk, vanilla extract, and peanut butter. If you use another type of date you’ll probably need to add more and your bars might not be quite as sweet. This is the type of cheesecake you find at The Cheesecake Factory. You know, the one decadent slice of pure sweetness that takes you a day or two to finish because you need breaks in between every few bites? That’s how it is for me, anyways.

To slice the cheesecake neatly, gently push the topping aside slightly before cutting so you can cleanly cut through the filling.To make the shortbread, mix the butter and sugar together, then add the flour and form a rough dough. Press it into the bottom of a lined tin, then bake it for 20 minutes.

In a separate bowl, whip the cream until it just holds its shape using an electric handwhisk, then gently fold it into the cream cheese bowl until combined. Once your bars are formed, transfer the tin to the fridge or freezer to set until you’re ready to slice.Once mixed, transfer to a lined 8×8 inch baking tin and press down into the bottom of the pan to form an even layer and that’s it for the crust! Set the pan aside for now. The Caramel Layer

Technically yes, but you may need to tweak the recipe to accommodate different dates here. Medjool dates are larger and softer than most other types of dates. They also have a more caramel-y flavour that lends itself here well. Stir to bring all ingredients together. Cover the bowl with film wrap or a silicone lid and refrigerate overnight. Flavoring Options Plant-Based Milk – Soy milk is a great option to boost proteins or almond milk is low calories and low flavor. Transfer whipped ganache to a piping bag fitted with a large tip. Pipe swirls around the top of the cheesecake. Slice and serve with the optional caramel peanut sauce! Just make sure that if you do leave these bars in the freezer for more than a couple of hours at a time you will need to let them thaw out for at least 10-15 minutes before you bite into a slice. Questions & Tips Do I have to use a blender?Baking the Cheesecake: Bake at 300°F for about 1 hour and 25 minutes. The cheesecake is done when the edges are set and the center jiggles just slightly. All you need to make this overnight oat recipe are a few ingredients and a blender or smoothie blender, but not necessarily. Let me explain. Ingredients Now just pour your crumbs into a prepared springform pan, and use the bottom of a measuring cup to press the crumbs into the bottom and up the sides of the pan. Pre-bake for 10 minutes so the crust can hold together. Microwave in 30 second intervals for about 1 minute (two 30-second bursts in the microwave). Slowly stir mixture until chocolate melts and forms a smooth, glossy ganache.