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Blueberry Lemon Cheesecake Bars

my summer go-to!

Ingredients

Crust

  • 1 cup nutsola vanilla mix
  • 2 tbsp melted coconut oil

Cheesecake Filling

  • 2 cup raw cashews soaked in warm water
  • 1/4 cup coconut milk
  • 1/4 cup maple syrup
  • 2 tbsp lemon juice
  • 1/2 zest from a lemon
  • 1 tsp vanilla extract

Topping

  • 1 cup blueberries
  • 1 tbsp coconut oil

Instructions

  1. Mix together the crust (@nutsolaofficial + coconut oil) and grease a pan with coconut oil. Push the crust mixture to the bottom of the pan oil hard.

  2. Add the raw cashews, coconut milk, maple syrup, lemon juice, lemon zest, and vanilla to a blender for about 1-2 minutes.

  3. Pour the mixture over the crust.
4. Place the topping blueberries, lemon juice, and coconut oil in the microwave for 30 secs then pour over the cheesecake mixture.

  4. lace pan in the freezer for 2-3 hours or until hard and then serve!