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Lemon Blueberry Cheesecake Bars

  • Author: Natalie
  • Prep Time: 40 minutes
  • Cook Time: 8 hours (chilling time)
  • Total Time: 8 hours 40 minutes
  • Yield: 16 bars 1x
  • Category: bars
  • Method: no bake
  • Cuisine: american

Description

Summery swirly berry bars with a no-bake lemon cheesecake filling, crispy cereal crust, and sweet jam swirl. Vegan, gluten-free, healthier!


Scale

Ingredients

Crust

  • 3 cups (96g) crispy brown rice cereal
  • 1/4 cup (50g) coconut oil
  • 3 tbsp (60g) agave

Cheesecake

  • 2 cups (240g) raw cashews, soaked and drained
  • 1/3 cup (105g) agave
  • 1/3 cup (70g) coconut oil
  • 1/3 cup (80g) lemon juice
  • 1 tbsp lemon zest

Swirl

  • 1 cup (140g) frozen blueberries
  • 2 tbsp coconut sugar
  • 23 tbsp water

Instructions

  1. In a food processor, grind the cereal to a rough crumb. 
  2. Add coconut oil and agave. Process until sticky and clumpy.
  3. Press firmly into a lined 8×8” square pan. Freeze.
  4. Blend all filling ingredients until very smooth.
  5. In a small saucepan, combine frozen berries, coconut sugar, and water. Simmer over medium-high heat stirring frequently for 10-12 minutes until berries start to break down and sauce thickens.
  6. Pour cheesecake filling on top of the crust, dollop with blueberry sauce, swirl with a chopstick.
  7. Freeze overnight.
  8. Slice and eat! Keep leftovers in the freezer.


Nutrition

  • Serving Size: 1 bar
  • Calories: 213
  • Sugar: 9g
  • Sodium: 32mg
  • Fat: 14g
  • Saturated Fat: 7g
  • Carbohydrates: 18g
  • Fiber: 1g
  • Protein: 3g

Keywords: cheesecake, no bake, cashew, easy, vegan, dairy free, gluten free, summer, healthy, dessert