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lemon raspberry cheesecake bars featured FitLiving Eats by Carly Paige

Raw Lemon Raspberry Cheesecake Bars

  • Author: FitLiving Eats by Carly Paige
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: Makes 9-12 bars (depending on how you cut them) 1x
  • Category: Dessert


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.


Units Scale

Raspberry swirl:


  • 1 8 ounce bag Purely Elizabeth coconut cashew granola (or granola of choice)
  • 1/4 cup coconut oil, melted


  1. 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.
  2. 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.
  3. 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.

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