alive logo

Bourbon and Date Cheesecake Bars


    Bourbon and Date Cheesecake Bars

    These bars cry out for salted caramel sauce or a drizzle of melted chocolate to finish. Or forget a topping and just freeze and serve as cold cubes. Switch up the base for different flavours—try ginger cookies, crushed shortbread, graham crackers, or chocolate wafer cookies.



    2 cups (500 mL) cookie crumbs, such as ginger, shortbread, graham cracker, or chocolate wafers
    1/4 cup (60 mL) unsalted butter or coconut oil, melted


    1 cup (250 mL) seedless dates, whole
    1/2 cup (125 mL) bourbon*
    1 Tbsp (15 mL) vanilla extract
    2 - 8 oz (225 g) packages cream cheese, at room temperature
    1/2 cup (125 mL) date sugar
    2 large free-range eggs
    1 cup (250 mL) Greek yogurt

    For crust, stir cookie crumbs with melted butter or oil. Turn into 13 x 9 x 2 in (33 x 23 x 5 cm) pan lined with parchment paper. Press to pack down. Place in freezer while preparing filling.

    Preheat oven to 325 F (160 C).

    For filling, simmer dates with bourbon until very tender. Stir in vanilla. Purée to a smooth paste. Cool completely before using.

    Beat cream cheese with date sugar until smooth. Beat in cooled date purée, then add eggs, one at a time. Beat in yogurt. Pour filling over prepared crust.

    Bake in preheated oven for 30 minutes, or until just set. Cool completely, then cover and refrigerate. Cut into bars.

    *You can substitute 1/2 cup (125 mL) orange juice for the bourbon.

    Makes 16 bars.

    Each square contains: 192 calories, 7 g protein; 5 g total fat (3 g sat. fat, 0 g trans fat); 26 g total carbohydrates (18 g sugars, 1 g fibre); 270 mg sodium

    source: "Make It a Date!", alive #374, December 2013


    Bourbon and Date Cheesecake Bars




    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.