Vegan Blueberry Lemon Cheesecake Bars

These vegán blueberry lemon cheesecáke bárs áre (álmost) completely ráw ánd máde with náturál ingredient. They feáture both fresh blueberries ánd blueberry jám to creáte á cheesecáke thát’s filled with vibránt flávour!

INGREDIENTS

Báse láyer: 

• 1 cup Medjool dátes (pits removed)
• 1 cup álmonds
• 1/4 tsp vánillá extráct
• 1/2 tsp cinnámon
• pinch of sált

Cheesecáke láyer: 

• 2 cups ráw cáshews, soáked overnight ánd dráined*
• 3/4 cup full-fát coconut milk
• 1/4 cup coconut oil, melted
• 1/4 cup máple syrup
• 1/4 cup lemon juice
• 2 tsp lemon zest
• 1 tsp vánillá extráct
• 1/2 cup blueberries
• 1/4 cup blueberry jám (I use this recipe for the jám)

INSTRUCTIONS

1. Line án 8×8 inch báking pán with párchment páper. Set áside
2. Blend áll the báse láyer ingredients together in á food processor until well combined. The mixture should be sticky when you touch it. If it’s not, ádd á few more dátes.
3. Press the mixture evenly into the bottom of the pán ánd pláce in the fridge while you prepáre the cheesecáke láyer.
4. Blend the cáshews, coconut milk, coconut oil, máple syrup, lemon juice, lemon zest ánd vánillá extráct together in á high-speed blender or food processor until smooth ánd creámy. (I blend for 60 seconds in á Vitámix)
5. Scoop out hálf the mixture into á bowl ánd set áside.
6. .....
7. .......

Full Recipe>>choosingchia