Cashew Butter No-Bake Cheesecake Bars
Yield 16 bars
1 1/3 cups graham cracker crumbs
1/3 cup Longo’s Unsalted Butter, melted
1 cup cashew or almond butter
1/2 cup plain Greek yogurt, at room temperature
1/2 cup cream cheese, at room temperature
2/3 cup icing sugar, sifted
1/4 cup Longo’s Cashews, Almonds or Peanuts, chopped
2 tbsp Longo’s Roasted Pumpkin Seeds
- •Stir together crumbs and melted butter until well moistened. Pat firmly into bottom of parchment-paper-lined 8-inch square pan. Refrigerate until filling is ready.
- •Combine cashew butter, yogurt, cream cheese and sugar in bowl of food processor. Process until ingredients are fully mixed and no streaks remain. Spoon onto crust, carefully smoothing top. Sprinkle with cashews and pumpkin seeds; press in gently. Refrigerate for about 2 hours or until thoroughly chilled. Cut into bars.
- •Bars can be kept, well covered, in the refrigerator for up to 5 days.
- Protein 5g
- Fibre 1g
- Fat 16g
- Sugar 7g
- Carbs 15g
- Sodium 90mg