"NEW Lemon CHEESECAKE Bars in partnership with @larabar and @thefeedfeed! It’s creamy, rich, and the crust is like literal candy 😛 #ad
I’ve been thinking a lot about where our food comes from. I always want to be as conscious as possible about how we can protect the communities that grow and harvest our food and use sustainable practices to get there. That’s why I’m so thrilled to be partnering with @larabar for their #GoodfortheFuture campaign supporting their regenerative research initiative to help transform sustainable almond farming in California 💛 You love to see it 😎
These lemon cheesecake bars are inspired by my fave @larabar lemon bar - lemon bar. Just like their bars, this recipe is made with 100% real ingredients and is gluten-free and vegan. Buy your bars at @Sprouts and get this recipe on the @feedfeed! #feedfeed"
Lemon Cheesecake Bars
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Prep time 30mins
Serves or Makes: 9 Large Bars or 12 Small Bars
Recipe Card
Date and Almond Crust
ingredients
- 1 cup medjool dates, about 9-10 dates
- 1 cup raw almonds
- 2 tablespoons creamy almond butter
- 1/2 tablespoon coconut oil
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
Lemon Cheesecake Filling
ingredients
- 1 cup raw cashews, soaked
- 1/2 cup maple syrup
- juice of 3 small lemons, plus 1-2 teaspoons zest, for topping
- 1/3 cup coconut milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Method
Step 1
Soak the cashews overnight or “flash-soak” them for about 1-2 hours in hot water. They should be soft!
Step 2
Line a 9x9 square baking pan with parchment paper and set aside.
Step 3
Start with the crust. In a high-speed blender or food processor, combine the dates, almonds, almond butter, coconut oil, vanilla extract and salt. Blend or process on high until pulverized – you may need to scrape down the sides of the blender.
Step 4
Transfer the crust to the lined baking pan (it should be a moldable, slightly sticky dough at this point). Pack the crust into the pan tightly, until it is completely distributed throughout the pan.
Step 5
Now, for our filling! Combine the soaked cashews, maple syrup, lemon juice, lemon zest, coconut milk, vanilla, and salt in a high-speed blender. Blend on high until completely smooth. Adjust to taste with salt and lemon juice to your liking.
Step 6
Pour the filling over the crust, and spread it with a spatula until it’s completely distributed over the top of the crust. Tap the pan on the counter and sprinkle with lemon zest.
Step 7
Freeze for a minimum of 5 hours, until the cheesecake has fully hardened. Remove from the freezer, slice and serve! They melt quickly, so be sure to store them in the freezer.