Honey Blackberry Cheesecake Bars

Gluten-Free // Makes 12

Not only does our new Honey Almond Granola feature probiotics to support your gut health & immunity- it also makes a mean crust for countless delicious recipes! @feastingonfruit's Honey Blackberry Cheesecake Bars are the perfect enlightened version of a classic sweet treat.

Prep time: 15 min
Cook time: 7 min
Rest time: 2 hours

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INGREDIENTS

Crust
1 bag of Purely Elizabeth Honey Almond Granola
1/3 cup coconut oil

Cheesecake
1 1/2 cup soaked raw cashews (3 hrs)
1/3 cup honey
1/3 cup coconut oil
1 tbsp vanilla extract
juice from 1 lemon
Blackberry Swirl
1 cup blackberries
1/4 cup coconut sugar (or maple syrup)
2 to 3 Tablespoons water

DIRECTIONS

1. Prepare the crust by pulsing granola and coconut oil in a food processor until it reaches a crumbly consistency. Spread and press firmly down in a 8x8 pan covered in parchment paper and place in the freezer while you prepare the blackberry and cheesecake filling.
2. For the blackberry sauce combine the blackberries, sugar, and water in a small saucepan over medium heat. Cook for 5 to 7 minutes, stirring occasionally. Break down the blackberries with the back of your spoon until it reaches a thicker consistency.
3. Prepare the cheesecake by adding all cheesecake ingredients into a high speed blender, and blend until smooth. Pour cheesecake mix over the crust.
4. Next, add spoonfuls of the blackberry filling on top of the cheesecake filling. Swirl the blackberry sauce into the cheesecake using a knife to get the marble effect.
5. Place in the freezer for at least 2 hours before cutting. Place in the freezer for a couple of hours. Garnish with blackberries and small lemon wedge