Vegan Raw Raspberry Lemon Cheesecake Bars
9x9 greased square glass baking dish OR 8” round springform pan
Serves 16
Prep time: 20 minutes
Refrigerator time: 6 hours or overnight
Crust:
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
Directions:
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Toast pecans for 8-10 minutes at 350 degrees, cool.
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Pit dates and coarsely chop ( I just break them into fourths with my fingers, as I am removing the pit).
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Place all dry ingredients in food processor
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Pulse until ingredients are coarsely chopped and incorporated.
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Add coconut oil and maple syrup.
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Pulse just enough to combine.
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Press into square 8x8 glass baking dish and refrigerate while preparing the filling.
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
dash salt
*For a more lemony taste, add 2 drops Young Living lemon essential oil
To Assemble:
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Place all ingredients (EXCEPT raspberries and lemon zest) in high speed blender, such as Vitamix.
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Blend on high for at least 20 seconds. Turning off and scraping sides. Blend again until creamy and fluffy.
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Poor a thin layer of filling over crust
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Place raspberries (right side up) on top of crust/filling. Covering the dish
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Pour remaining filling over raspberries and spread evenly.
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Sprinkle with zest and refrigerate for at least 6 hours or overnight.
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Cut into squares and enjoy!