No-Bake Christmas Cheesecake Bars (Edit recipe)

Cranberry Garnish

1. Soak cranberries in maple syrup overnight.
2. Drain and set aside for garnish. Alternatively, if you want to make sparkling cranberries (not paleo), you can roll in granulated sugar or granulated monk fruit sweetener (like Lakanto brand), then allow to dry on a sheet pan for about an hour.

Cranberry Sauce

1. Combine all ingredients in a shallow saucepan. Bring to a boil, then reduce to simmer and allow to cook for about 10 minutes or until the cranberries have broken down.
2. Use an immersion blender to make a smooth sauce. Refrigerate in a sealed container until ready to use.

Crust

1. Before you begin to make the crust, line an 8×8″ brownie pan with parchment paper. Cut 2 long sheets to line the pan with overhanging sides.
2. To make the crust, place all of the crust ingredients in a food processor and pulse for about a minute or until the mixture is well combined and broken down a bit. Don’t over blend. The crust should still have a little texture to it. The mixture should stick together when pressed, but won’t form one big sticky ball in the food processor (like you may want in other recipes). If the mixture seems a little dry, add a few more dates. If it’s too sticky, add some more walnuts.
3. Pour the crust mixture in the brownie pan and gently distribute it into an even layer. After you have a nice even layer, press the crust down firmly with your hands or a measuring cup to make a compact layer.

Filling

1. To make the filling, blend all ingredients (at room temperature***) together in a food processor until smooth.
2. Pour the filling over the crust and place in the freezer for about 2 hours or until the filling is completely set.

Cut and Garnish

1. While it’s still frozen, remove from the pan by gently pulling on the overhanging parchment and place on a cutting board.
2. Wait about 5 minutes and then slice into 16 bars using a sharp knife. Wipe knife between cuts to make bars come out with clean edges.
3. Allow to sit at room temperature for about 20 minutes before serving to allow them to soften a bit. Garnish with cranberry sauce and candied cranberries just before serving. Store under refrigeration in a sealed container for up to 5 days. The cheesecake bars should be served very cold for the right texture. Remove from refrigeration just before serving so they don't become too soft. They can also be stored in the freezer in a sealed container for even longer!