Vegan Raw Raspberry Lemon Cheesecake Bars
9x9 greased square glass baking dish OR 8” round springform pan
Prep time: 20 minutes
Refrigerator time: 6 hours or overnight
2 1/2 cups pecans, toasted
6 medjool dates, pitted and coarsely chopped
2 Tbsp. maple syrup
2 Tbsp. raw coconut oil, melted
1/2 tsp. sea salt
3/4 tsp. ceylon cinnamon
3/4 tsp. ground cloves
Toast pecans for 8-10 minutes at 350 degrees, cool.
Pit dates and coarsely chop ( I just break them into fourths with my fingers, as I am removing the pit).
Place all dry ingredients in food processor
Pulse until ingredients are coarsely chopped and incorporated.
Add coconut oil and maple syrup.
Pulse just enough to combine.
Press into square 8x8 glass baking dish and refrigerate while preparing the filling.
3 baskets fresh raspberries *(variation: 2 cups fresh cherries, pitted)
2-8 oz packages pastured cream cheese, room temp.
2/3 cup heavy whipping cream
2 Tbsp. grade B (or dark amber) maple syrup
1/4 cup raw coconut oil, melted
Juice from 2 Meyer lemons
1 dropper liquid stevia (I use 365 brand) Be aware that many brands have added ingredients
2 tsp. zest from lemon (for top)
1 tsp. ground vanilla bean
*For a more lemony taste, add 2 drops Young Living lemon essential oil
Place all ingredients (EXCEPT raspberries and lemon zest) in high speed blender, such as Vitamix.
Blend on high for at least 20 seconds. Turning off and scraping sides. Blend again until creamy and fluffy.
Poor a thin layer of filling over crust
Place raspberries (right side up) on top of crust/filling. Covering the dish
Pour remaining filling over raspberries and spread evenly.
Sprinkle with zest and refrigerate for at least 6 hours or overnight.
Cut into squares and enjoy!