Gluten-Free Strawberry Lemon Cheesecake Bars

Indulge in these delectable gluten-free Strawberry Lemon Cheesecake Bars that boast a luscious almond flour crust, creamy dairy-free cheesecake filling, and a vibrant strawberry-lemon topping. Perfect for any occasion or as a sweet treat!

Ingredients:

• 2 cups almond flour
• 1/4 cup coconut oil, melted
• 1/4 cup maple syrup
• 1/4 teaspoon salt
• 8 oz dairy-free cream cheese, softened
• 1/4 cup coconut cream
• 1/4 cup powdered sugar
• 1 tablespoon lemon zest
• 1 teaspoon vanilla extract
• 1 cup fresh strawberries, sliced
• 2 tablespoons lemon juice

Instructions:

Set the oven to 350F 175C and heat it up

Put parchment paper around the edges of an 8x8-inch baking pan, leaving some overhang to make it easy to take off

Melt the coconut oil and add it to a bowl

Then, add the maple syrup and salt and mix them well

Press the mixture into the bottom of the pan in a round shape

For 10 to 12 minutes, or until just barely golden, bake the crust

Take it out of the oven and let it cool down a bit

Mix dairy-free cream cheese, coconut cream, powdered sugar, lemon zest, and vanilla extract in a different bowl until the mixture is smooth and creamy

Spread the cream cheese mix out evenly on top of the crust that has been cool

Put sliced strawberries and lemon juice in a small saucepan

For about 5 minutes, cook over medium heat until the strawberries get soft

A fork can be used to slightly mash the strawberries

Allow the mix to cool down

Place the strawberry mix on top of the cream cheese layer

Put the bars of cheesecake in the fridge for at least 4 hours, or until they are set

When the cheesecake bars are set, use the extra parchment paper to lift them and cut them into squares

Enjoy! Serve cold