1-2 tbsp date syrup or sugar-free syrup (code healthyhelper saves!)
Instructions
Start by preparing the cherry filling. Drain the cherries and reserve the juice, or pit fresh cherries. In a saucepan, whisk the cherry juice with cornstarch and your chosen sweetener until smooth. Bring to a boil, stirring constantly, until thickened. Add the cherries and cook for about five minutes if using fresh fruit. Remove from heat and allow the mixture to cool completely so it sets properly later.
Next, make the crust. Mash the chocolate sea salt protein bars until broken down, then mix with almond butter and syrup until a thick dough forms. Press firmly into a parchment-lined pan to create an even base. Chill the crust in the refrigerator or freezer for 15 to 20 minutes until firm.
For the cheesecake layer, combine the dairy-free cream cheese, silken tofu, sweetener, melted coconut oil, vanilla extract, and salt in a blender. Blend until completely smooth and creamy. This step is key to achieving that classic cheesecake texture without baking.
To assemble, pour the cheesecake mixture over the chilled crust and smooth it out evenly. Spoon the cooled cherry filling on top and gently swirl for a marbled effect.
Refrigerate for at least six hours, preferably overnight, until fully set. For clean, sharp slices, place the bars in the freezer for 30 to 45 minutes before cutting.