Ingredients

The following ingredients have 9 Servings
  • 7 NINE Berry & Chia seed bars
  • 100 g almond flour ((1 cup))
  • 3 tablespoon rolled gluten-free oats
  • 5 tablespoon coconut oil (melted)
  • 500 g fresh ricotta cheese, well drained ((2+1/4 cups))
  • 300 g 1+1/2 cups fresh strawberries, chopped
  • 4 tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • zest of 1 organic orange

Instruction

  • For the Crust:
  • Spray an 8-inch square baking pan with oil, and line with cling film leaving some outside of the pan.
  • Place chopped NINE bars, coconut oil, and almond flour in a food processor, and pulse until crumbly. Slowly pour in the coconut oil and mix for about 2 minutes, until you get a sandy consistence.
  • Press cookie mixture into the bottom of the pan. Store in the freezer for 15 minutes.
  • For the Strawberry Cheesecake Filling:
  • While the crust chills, add half the ricotta, chopped strawberries and vanilla into a food processor.
  • Blend the mixture starting at low speed, slowing increasing up to high speed, until all ingredients are blended evenly and smoothly.
  • In a large bowl, whip the remaining ricotta with an electric hand mixer (or stand mixer), adding in the maple syrup a little at a time.
  • Add half of the whipped ricotta into the cheesecake filling and gently fold in using a spatula. Repeat with remaining whipped ricotta, then mix in the orange zest and strawberry coulis if using (see notes for recipe).
  • Remove the baking pan with the crust from the freezer, pour filling into baking pan and smooth the top with a spatula.
  • Freeze cheesecake for at least 4 hours then use a sharp long knife and cut into 3 rows horizontally and vertically creating 9 bars.
  • Serve straight away for ice cream sandwich texture, or leave in the fridge for about 20 minutes before serving.
  • Store the strawberry cheesecake bars individually in freezer-friendly container in the freezer for up to 1 week.