No bake and dairy free, these lemon blueberry cheesecake bars are quite the summer treat! I like to drop the blueberries in at the end for presentation, but you can also blend them with the rest of the filling for something a little different.
For the crust:
- 3/4 cup medjool dates, pitted
- 3/4 cup walnuts
- 2/3 cup unsweetened shredded coconut
- 1 tablespoon lemon zest
For the filling:
- First, prepare the crust. Line an 8×8 cake pan with parchment paper. Add dates, walnuts, coconut, and lemon zest to a food processor and pulse until a malleable mixture forms. Press the mixture into the bottom of the pan.
- Next, prepare the filling. Add the cashews, coconut cream, coconut oil, honey, sea salt, lemon juice, and lemon zest to a high-powered blender. Blend on high until completely smooth. Pour the filling overtop the crust. Refrigerate for 15 minutes. Remove from the fridge and drop the blueberries into the filling. Return to the fridge for at least 2 hours to firm up. Slice and serve cold.
To soak the cashews, add them to a mason jar or similar container and cover completely with water. Soak them for 2 hours, then drain and rinse in a colander. Pat dry with paper towels or spread them out on a baking sheet to try while you prepare the crust.
If desired, you can substitute full-fat coconut milk for coconut cream. The bars will have a creamy, “whipped” texture.
For another spin on this recipe, blend the blueberries with the rest of the filling instead of dropping them in at the end.
Keywords: lemon blueberry cheesecake