Craving something decadent for dessert but want it to be healthy, too? Look no further than these raw lemon raspberry cheesecake bars. Made with a base of Purely Elizabeth granola and topped with a creamy cashew cheesecake filling, these raw cheesecake bars are nutritious and there’s no oven required.
I was compensated product in exchange for a recipe created for Purely Elizabeth.
When you think spring, what flavors come to mind? Citrus, berries, greens, aka light and fresh.
The classic spring combo of lemon and raspberry will never get old.
In college, my professor turned lifelong friend and I would bake lemon raspberry cheesecakes. It was actually her thing, and they were so freakin’ good, I made it my thing too.
Classic cheesecake is simple to make but it can be time consuming. You have to make the filling, bake it, then chill. I would say it leans on the decadent, every-once-in-a-while indulgence side. Not the decadent, but yet so nutritious you-could-have-a-piece-every-night side of the spectrum.
Related recipe: No Bake Pumpkin Pie Cheesecake Bars
These raw lemon raspberry cheesecake bars are a healthy twist on this classic comfort food dessert. The base only requires two ingredients (granola and coconut oil) and the filling only requires five ingredients.
In this recipe we are making the healthy swap of cream cheese and sour cream found in traditional cheesecake recipes for soaked cashews. Soaked cashews are my secret sauce for anything creamy and nutritious. They are a fantastic dairy-free alternative without sacrificing that luscious texture.
Instead of the graham cracker crust that is made with processed, nutritiously empty flour, we’re using a bag of granola, blended up. But not just any granola. Granola that’s made with nuts and fiber-rich oats and sweetened with low-glycemic coconut sugar.
This is also a fantastic way to use up any leftover homemade granola you might have on hand. That is, if that’s even a thing.
Related recipe: Raw Chocolate Kiwifruit Tarts
Blend, press, blend, spread, freeze, cut. Those are the steps between you and a delicious raw lemon raspberry cheesecake bar on your plate.Print
Made with a base of Purely Elizabeth granola and topped with a creamy cashew cheesecake filling, these raw cheesecake bars are nutritious and there’s no oven required.
- 1 1/2 cups cashews, soaked for at least 4 hours, rinsed and drained
- 1/4 cup maple syrup
- 1 lemon, juiced and zested (about 3 Tablespoons juice)
- 1/2 teaspoon vanilla extract
- Pinch of salt
- 1/2 cup raspberries
- 1/2 Tablespoon maple syrup
- 1 8 ounce bag Purely Elizabeth coconut cashew granola (or granola of choice)
- 1/4 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 9-12 even pieces.