DIRECTIONS
- 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.
- 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.
- Prepare the cheesecake by adding all cheesecake ingredients into a high speed blender, and blend until smooth. Pour cheesecake mix over the crust.
- 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.
- 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.
