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Strawberry Rose Cheesecake Bars

By 05/07/2018June 17th, 2020No Comments
Strawberry Rose Cheesecake Bars

Strawberry Rose Cheesecake Bars with a nutty chocolate coating for the crunch element and to keep the palate interested.

We’re not using tempered chocolate to enrobe these bars. Why? Because tempered chocolate is best eaten on a warm palate, otherwise the cocoa butter goes waxy and is very unpleasant to eat.

I’d suggest sticking to fermenting the cashews for these bars as the fermentation process lightens the density of them. Also, fermented foods are partially digested during the fermentation process, so it makes it easier to digest as well. 

If you don’t have access to freeze dried fruit powders, you can use a strawberry jam instead to keep the strawberry flavour dense.

If you’re not keen on Rose, no worries, just omit it or replace it with another flavour you dig. The Flavor Bible is a great book for flavour combos and one book I reference frequently. If you like these Strawberry Rose Cheesecake Bars, you might also like to try making my Coffee Cheesecake Tartlets.

Rate This Recipe
5 from 10 votes

Strawberry Rose Cheesecake Bars


Fermented Cashew Cream

  • Stage 1 - fermentation
  • 125 g cashews, soaked
  • 1 tsp probiotic powder
  • 50 g  water, or just enough to blend

Strawberry Rose Cheesecake

  • 1 recipe stage 1 - fermentation
  • 50 g xylitol, powdered
  • 25g light maple syrup
  • 20 g lemon juice
  • 45 g coconut oil, melted
  • 8-10 drops strawberry medicine flower extract
  • 3 drops rose medicine flower extract
  • 2 tbsp freeze dried strawberry powder
  • 2-3 tsp pitaya powder optional for colour
  • 4-5 strawberries diced

Chocolate Coating

  • 100 g cacao paste or dark chocolate
  • 40 g coconut oil
  • 40 g maple syrup
  • 40 g chopped almonds


Fermented Cashew Cream

  • Blend the cashews with the probiotic powder and just enough water to create a thick mixture.
  • Transfer to a mixing bowl, press cling film or greaseproof paper right down on top of the mixture so as to not form a crust on top and pop in a warm space for 12 - 24 hours.
  • The mixture should be aerated and slightly sour smelling when you check on it.

Strawberry Rose Cheesecake

  • Combine all ingredients except chopped strawberries in a hight speed blender and blend until smooth and creamy.
  • If the mixture looks seized, allow the blender to run for a few minutes or until it’s smooth and silky looking. Alternatively, melt it down over a double boiler.
  • Transfer the mix to a bowl and fold through the berries.
  • Pour the mixture into a silicone popsicle mould of your choice. I used this mini bar mould from Silikomart.
  • Freeze until solid, about 3 hours.

Chocolate Coating

  • Don't make this until you're about 30 minutes from dipping the bars or it'll set.
  • Melt the cacao paste or chocolate and coconut oil over a double boiler.
  • Remove from the heat and whisk in the remaining ingredients.
  • Pop the cheesecake bars out of the mould and arrange on a tray lined with greaseproof paper.
  • Transfer the chocolate coating to a short narrow glass so that when you dip the pop it the coating rises above the base of the pop just slightly. The glass should be about ⅔ full or else it'll overflow when you push the pop in.
  • Continue until all bars are enrobed and then pop back in the freezer to set.
  • Eat at once or store in an airtight container in the freezer for several months.
Rate This Recipe
5 from 10 votes

Related: Rose Medicine Flower Flavour Extract

Strawberry Rose Cheesecake Bars

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