Raw Blueberry Lemon Cheesecake Bars

5 min read
Troy Manandic
@troy808
Total
30min
Prep
10min

Crust layer:

  • 1/2 scoop Vanilla Ka'Chava
  • 1 cup Medjool dates (pits removed)
  • 1 cup almonds
  • 1/2 tsp cinnamon
  • pinch of salt

Cheesecake layer:

  • 1 scoop Vanilla Ka'Chava
  • 2 cups raw cashews, soaked overnight and drained
  • 3/4 cup full-fat coconut milk
  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup
  • 1/4 cup lemon juice
  • 2 tsp lemon zest
  • 1/2 cup blueberries
  • 1/4 cup blueberry jam

How to make

  1. Line an 8×8 inch baking pan with parchment paper. Set aside
  2. Blend all the base layer ingredients together in a food processor until well combined. The mixture should be sticky when you touch it. If it’s not, add a few more dates.
  3. Press the mixture evenly into the bottom of the pan and place in the fridge while you prepare the cheesecake layer.
  4. Blend the cashews, coconut milk, coconut oil, maple syrup, lemon juice, lemon zest and Vanilla Ka'Chava together in a high-speed blender or food processor until smooth and creamy.
  5. Scoop out half the mixture into a bowl and set aside.
  6. Add the blueberries and blueberry jam to the remaining mixture and blend until well combined.
  7. Using a spoon, add spoonfuls of the lemon cheesecake and blueberry cheesecake randomly into the pan.
  8. Use a knife to swirl together and create a marble effect.
  9. Place in the freezer for 4 hours or overnight.
  10. Remove from the freezer 5 minutes before serving and enjoy!
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