No-Bake High Protein Candied Ginger Cheesecake Bars [Oh, and Laurentians Challenge? Check!]

If you want to add more gluten free recipes to your recipe box, No-Bake High Protein Candied Ginger Cheesecake Bars [Oh, and Laurentians Challenge? Check!] might be a recipe you should try. This hor d'oeuvre has 272 calories, 15g of protein, and 14g of fat per serving. For $1.6 per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 16. 1054 people were glad they tried this recipe. Head to the store and pick up unsweetened shredded coconut, low fat cottage cheese, gelatin, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes. It is brought to you by The Healthy Foodie. Overall, this recipe earns a good spoonacular score of 42%. Users who liked this recipe also liked A High Protein Snack: Healthy Almond Joy “Cheesecake” {Gluten Free, Low Carb + High Protein}, Guilt-Free No-Bake Cheesecake {high protein, gluten-free}, and High Protein No Guilt Skinny Cheesecake.

Servings: 16

 

Ingredients:

Equipment:

Cooking instruction summary:

Combine all ingredients in the bowl of your food processor and process on pulse until well incorporated and mixture sticks together.Press down on a 9 inch square baking dish lined with parchment paper. Set aside while you make the filling.Cover the sheet gelatin in cold water and soak while making cheese filling. In the bowl of your food processor (you don’t have to rinse the bowl out), add all of the ingredients except for vanilla, honey and gelatin and process until smooth and well combined. Cut the vanilla bean in half lenghtwise and scrape the seeds out. Add to the cheese mixture and process to blend in. In a small saucepan, over medium - low heat, bring honey up in temperature without allowing it to boil. Remove gelatin from water and squeeze to remove excess water. Add gelatin to honey and stir gently until gelatin is melted. Pour that mixture into the cheese filling while your food processor is running and process until just incorporated. Immediately pour over the reserved crust and garnish with chopped candied ginger and unsweetened coconut shavings. Refrigerate for at least 6 hours before cutting into 16 squares.Drizzle with vanilla ginger honey (leftover from making candied honey) or liquid honey at the moment of serving, if desired.

 

Step by step:

1. Combine all ingredients in the bowl of your food processor and process on pulse until well incorporated and mixture sticks together.Press down on a 9 inch square baking dish lined with parchment paper. Set aside while you make the filling.Cover the sheet gelatin in cold water and soak while making cheese filling. In the bowl of your food processor (you don’t have to rinse the bowl out), add all of the ingredients except for vanilla, honey and gelatin and process until smooth and well combined.

2. Cut the vanilla bean in half lenghtwise and scrape the seeds out.

3. Add to the cheese mixture and process to blend in. In a small saucepan, over medium - low heat, bring honey up in temperature without allowing it to boil.

4. Remove gelatin from water and squeeze to remove excess water.

5. Add gelatin to honey and stir gently until gelatin is melted.

6. Pour that mixture into the cheese filling while your food processor is running and process until just incorporated. Immediately pour over the reserved crust and garnish with chopped candied ginger and unsweetened coconut shavings. Refrigerate for at least 6 hours before cutting into 16 squares.

7. Drizzle with vanilla ginger honey (leftover from making candied honey) or liquid honey at the moment of serving, if desired.

Nutrition Information:

covered percent of daily need