LEMON BLUEBERRY CHEESECAKE BARS

240 mins
Serves 1
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Directions

  1. 1Measure 1 cup of cashews and soak them for 4 hours or overnight.
  2. 2Measure 1 cup of cashews and soak them for 4 hours or overnight.
  3. 3Measure 1 cup of cashews and soak them for 4 hours or overnight.
  4. 4Add 1 cup of almonds and 1/2 cup of pitted dates into the food processor.
  5. 5Add 1 cup of almonds and 1/2 cup of pitted dates into the food processor.
  6. 6Add 1 cup of almonds and 1/2 cup of pitted dates into the food processor.
  7. 7Process the almonds and dates until a sticky dough forms.
  8. 8Process the almonds and dates until a sticky dough forms.
  9. 9Process the almonds and dates until a sticky dough forms.
  10. 10Add 1 tablespoon of coconut oil to the processed almond and date mixture and blend again.
  11. 11Add 1 tablespoon of coconut oil to the processed almond and date mixture and blend again.
  12. 12Add 1 tablespoon of coconut oil to the processed almond and date mixture and blend again.
  13. 13Pour the crust mixture into a lined baking dish and press it evenly to form the base.
  14. 14Pour the crust mixture into a lined baking dish and press it evenly to form the base.
  15. 15Pour the crust mixture into a lined baking dish and press it evenly to form the base.
  16. 16Add 1 1/2 cups of soaked cashews to the blender.
  17. 17Add 1 1/2 cups of soaked cashews to the blender.
  18. 18Add 1 1/2 cups of soaked cashews to the blender.
  19. 19Pour 1/4 cup of maple syrup into the blender with the cashews.
  20. 20Pour 1/4 cup of maple syrup into the blender with the cashews.
  21. 21Pour 1/4 cup of maple syrup into the blender with the cashews.
  22. 22Add 1/4 cup of coconut milk to the blender.
  23. 23Add 1/4 cup of coconut milk to the blender.
  24. 24Add 1/4 cup of coconut milk to the blender.
  25. 25Zest a lemon into the blender.
  26. 26Zest a lemon into the blender.
  27. 27Zest a lemon into the blender.
  28. 28Add 2 tablespoons of lemon juice and 1 teaspoon of vanilla extract to the blender.
  29. 29Add 2 tablespoons of lemon juice and 1 teaspoon of vanilla extract to the blender.
  30. 30Add 2 tablespoons of lemon juice and 1 teaspoon of vanilla extract to the blender.
  31. 31Blend all the ingredients until smooth and creamy for the cheesecake filling.
  32. 32Blend all the ingredients until smooth and creamy for the cheesecake filling.
  33. 33Blend all the ingredients until smooth and creamy for the cheesecake filling.
  34. 34Pour the cheesecake filling over the prepared crust in the baking dish and spread evenly.
  35. 35Pour the cheesecake filling over the prepared crust in the baking dish and spread evenly.
  36. 36Pour the cheesecake filling over the prepared crust in the baking dish and spread evenly.
  37. 37Place the cheesecake in the fridge to set for a few hours.
  38. 38Place the cheesecake in the fridge to set for a few hours.
  39. 39Place the cheesecake in the fridge to set for a few hours.
  40. 40Add 1 cup of organic wild blueberries to a small saucepan.
  41. 41Add 1 cup of organic wild blueberries to a small saucepan.
  42. 42Add 1 cup of organic wild blueberries to a small saucepan.
  43. 43Add 1 tablespoon of maple syrup and 1 teaspoon of lemon juice to the blueberries in the saucepan.
  44. 44Add 1 tablespoon of maple syrup and 1 teaspoon of lemon juice to the blueberries in the saucepan.
  45. 45Add 1 tablespoon of maple syrup and 1 teaspoon of lemon juice to the blueberries in the saucepan.
  46. 46Cook the blueberry mixture over medium heat until it thickens slightly and the blueberries release their juices.
  47. 47Cook the blueberry mixture over medium heat until it thickens slightly and the blueberries release their juices.
  48. 48Cook the blueberry mixture over medium heat until it thickens slightly and the blueberries release their juices.
  49. 49Once the blueberry topping is cool, spread it evenly over the set cheesecake.
  50. 50Once the blueberry topping is cool, spread it evenly over the set cheesecake.
  51. 51Once the blueberry topping is cool, spread it evenly over the set cheesecake.
  52. 52Place the assembled cheesecake back into the fridge for a few more hours to set completely.
  53. 53Place the assembled cheesecake back into the fridge for a few more hours to set completely.
  54. 54Place the assembled cheesecake back into the fridge for a few more hours to set completely.
  55. 55Slice the cheesecake into bars and serve.
  56. 56Slice the cheesecake into bars and serve.
  57. 57Slice the cheesecake into bars and serve.

Ingredients

  • 1 cup almonds
  • 1 cup almonds
  • 1 cup almonds
  • 0.5 cup pitted dates
  • 0.5 cup pitted dates
  • 0.5 cup pitted dates
  • 1 tablespoon coconut oil
  • 1 tablespoon coconut oil
  • 1 tablespoon coconut oil
  • 1.5 cups raw cashews
  • 1.5 cups raw cashews
  • 1.5 cups raw cashews
  • 0.25 cup coconut milk
  • 0.25 cup coconut milk
  • 0.25 cup coconut milk
  • 0.25 cup maple syrup
  • 0.25 cup maple syrup
  • 0.25 cup maple syrup
  • 2 tablespoons lemon juice
  • 2 tablespoons lemon juice
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries
  • 1 cup fresh or frozen blueberries
  • 1 cup fresh or frozen blueberries
  • 1 tablespoon maple syrup
  • 1 tablespoon maple syrup
  • 1 tablespoon maple syrup
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon juice
  • 1 teaspoon lemon juice

Equipment

food processorblender8x8-inch baking dishsmall saucepanknife

Tips

  • Always scan coconut milk on the Fig app to make sure it's diet friendly.
  • The cheesecake bars do not need to be baked.
LEMON BLUEBERRY CHEESECAKE BARS | Clip Recipe