Enjoy the fresh and fruity flavors of spring without sacrificing your favorite luxurious dessert. These raw raspberry lemon cheesecake bars made by Carly Paige from FitLiving Eats are zesty, decadent and a healthier twist on this classic springtime flavor duo. The recipe features our coconut cashew granola which makes for the perfect crust!
RAW RASPBERRY LEMON CHEESECAKE BARS
gluten-free, makes 12 bars
1 ½ cups cashews, soaked for at least 4 hours, rinsed and drained
¼ cup maple syrup
1 lemon, juiced and zested (about 3 Tablespoons juice)
½ teaspoon vanilla extract
Pinch of salt
½ cup raspberries
½ tablespoon maple syrup
1 8 ounce bag Purely Elizabeth coconut cashew granola
¼ cup coconut oil, melted
To make the crust, add the granola and coconut oil to a food processor. Pulse until crumbly and finely chopped. Line a square 8×8 baking dish with parchment paper and press the crust into the bottom of the pan.
To make the lemon cheesecake filling, add the soaked cashews, maple syrup, lemon juice, lemon zest, vanilla extract and salt to a high speed blender. Blend until smooth and creamy for at least a minute or so. Pour into the baking dish and spread into an even layer.
For the raspberry swirl, blend the raspberries and maple syrup in a blender until smooth. Dollop on top of the lemon cheesecake filling, then swirl with a knife. Place the bars in the freezer for at least a few hours to firm. Remove the bars from the freezer a few minutes before serving and cut into 12 even pieces.