Vegan Lemon Raspberry Cheesecake Bars

I'm a big fan of treats that satisfy my sweet tooth but also nourish my body. This past weekend I was craving cheesecake but didn't want all the sugar and dairy. These bars are so incredibly delicious. They are just sweet enough with the perfect tartness. I could easily eat one of these every day (I may or may not have since I've made them...). The blueberry cardamom variation is equally as delicious with a lovely floral note from the cardamom. Either way you can't go wrong. 

Crust:

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  • 1/2 cup shredded coconut
  • 1/3 cup toasted almonds
  • 1/3 cup walnuts
  • 1/4 cup melted coconut oil
  • 2 T maple syrup
  • 1/4 tsp salt
  • 1/4 tsp cinnamon

Combine the first 3 ingredients in a food processor or high speed blender and pulse until the mixture is combined and resembles course sand. Pour into a bowl, add remaining ingredients and stir to combine.

Line a bread pan with parchment. Pour the crust into the pan and use a spatula to spread evenly. Place in the freezer.

"Cheesecake" filling:

  • 1 cup soaked and drained cashews
  • 1/3 cup coconut cream
  • 1/3 cup melted coconut oil
  • 1/4 cup lemon juice
  • the zest of one lemon
  • 2 T maple syrup
  • 1 tsp vanilla
  • pinch os salt
  • 1/3 cup frozen raspberries
  • 1 T The Philosophie Berry Bliss (optional-use code BODYBLISS15 for a discount)

Combine all ingredients but the raspberries and Philosophie Superfood Powder into a high speed blender or food processor and blend on high until creamy (30 seconds to a minute). Remove the crust from the freezer and pour half the batter over the crust. Pour the raspberries into the remaining filling and blend until combined. Pour remaining mixture over the white layer. You may choose to swirl at this point. To do this use a knife and zig sag back and forth until you reach the desired patter. Place the pan into the freezer and freeze for 1 to 2 hours until set.

The serve, run a knife around the edges, remove with the tabs from the parchment and slice into squares. Store in an airtight container in your freezer. Remove from freezer 5 to 10 minutes before eating.

Blueberry Cardamom Variation:

To make the blueberry cardamom version, sub frozen blueberries for raspberries, only use the juice from 1 lemon and add 1/4 tsp ground cardamom. 

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