Delicious and beautiful lemon blueberry cheesecake bars that are gluten and dairy-free. These bars feature a creamy and tart filling made with real ingredients, nestled in a graham cracker crust. Perfect for a healthy dessert treat.
1: Preheat oven to 375°F.
2: Combine graham cracker crumbs, melted coconut oil, and salt in a small bowl until mixed.
3: Grease a 9x9 baking dish and line with parchment paper.
4: Transfer the graham cracker mixture to the baking dish and press down firmly.
5: Bake for 10 minutes then cool before adding filling.
6: Cover cashews with water by two inches in a saucepan, bring to a boil and boil for 10 minutes.
7: Strain off water and cool slightly.
8: In a blender, add cashews, vanilla, coconut cream, lemon juice, lemon zest, honey, and coconut oil. Blend until smooth.
9: For the blueberry swirl, cook blueberries with lemon juice, coconut sugar, and vanilla extract until they burst.
10: Whisk arrowroot and water, then pour into the blueberry mixture and stir over heat. Strain sauce.
11: Pour lemon filling over cooled crust, smooth, and drizzle blueberry sauce on top, swirling with a knife.
12: Refrigerate overnight or until bars have set.
