Raw Lemon Ginger Cheesecake Bites
Prep time 20mins
Serves or Makes: 18

Recipe Card


  • 5 Lemon LÄRABARs, for the crust
  • 3/4 cup cashews (soaked in water for 2-4 hours)
  • 6 tablespoons fresh lemon juice
  • Zest of 1 lemon
  • 2 tablespoons coconut oil
  • 3 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 1 tablespoon chia seeds
  • 1/2 teaspoon ground ginger


  • Step 1

    Pre-soak cashews in lukewarm water for 2-4 hours prior to using. [Note: You can also speed up this process by soaking in hot water for 10-20 minutes]. Once cashews are done soaking, rinse and strain.

  • Step 2

    Open the Lemon Larabars and break up the bar to fit the size of mold you are using. Begin to press the LARABAR into the mold. (I used about ½ inch of LARABAR for my ½ inch molds. Adjust to cover the base of your mold.)

  • Step 3

    Once the crust is set and the molds are full, place in the freezer for 20 minutes.

  • Step 4

    While the crust is setting, begin to create the cheesecake filling by blending all filling ingredients, except chia seeds in a high speed blender. Blend until well combined and creamy, about 30 seconds to 1 minute depending on your blender.

  • Step 5

    Add in chia seeds by folding them in gently with a spatula.

  • Step 6

    Pull the crust molds out and using a spoon add lemon cheesecake mixture in each mold, filling to the top.

  • Step 7

    Top with lemon slices, extra chia or roll little pieces of the lemon LARABAR.

  • Step 8

    Freeze for 2-4 hours before serving.