Step 1

combine cashews, medjool dates, coconut flour, vanilla extract, and salt in a food processor. Blend until a sticky, crumbled dough forms. You should be able to pinch it together with your hands. If it isn’t sticky enough, add a few extra medjool dates and blend again.

Step 2

combine cashews, coconut cream, maple syrup, coconut oil, vanilla extract, lemon juice, almond extract, and salt in a blender. Blend until smooth and creamy. Set aside to cool down if it warms up while blending.

Step 3

Line a square baking dish with parchment paper. Transfer the crust to the pan. Using clean hands, firmly press the crust against the bottom of the pan in an even layer. Pour the cheesecake filling over the top. Add rainbow sprinkles and swirl around the filling. Decorate with extra sprinkles on top.

Step 4

Store funfetti cheesecake bars in the freezer for at least 4 hours (or until the filling sets). Remove from the freezer and let dethaw for 10 minutes before slicing. Enjoy!