Lemon Blueberry Cheesecake Bars
Serves 1220 mins prep10 mins cook
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.
0 servings
What you need
Instructions
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.View original recipe