LEMON BLUEBERRY SWIRL CHEESECAKE BARS

Made with Native Forest Organic Virgin Coconut Oil by @feastingonfruit

Spring is here, Easter is just around the corner and these bars are the perfect way to celebrate!

The crust is made with crispy rice cereal, agave, and Native Forest Organic Virgin Coconut Oil. 

The creamy dreamy cheesecake filling is made with cashews, Native Forest Organic Virgin Coconut Oil, agave, lemon and lemon zest!

We can’t forget the beautiful blueberry swirls!

Slice the bars into perfect little squares and enjoy!

Ingredients:
⁠⁠
Crust⁠⁠
3 cups (96g) crispy rice cereal⁠⁠
1/4 cup (50g) Native Forest Organic Virgin Coconut Oil⁠⁠
3 tbsp (60g) agave⁠⁠
⁠⁠
Cheesecake⁠⁠
2 cups (240g) raw cashews, soaked and drained⁠⁠
1/3 cup (105g) agave⁠⁠
1/3 cup (70g) Native Forest Organic Virgin Coconut Oil⁠⁠
1/3 cup (80g) lemon juice⁠⁠
1 tbsp lemon zest⁠⁠
⁠⁠
Swirl⁠⁠
1 cup (140g) frozen blueberries⁠⁠
2 tbsp coconut sugar⁠⁠
2-3 tbsp water⁠⁠

 

Instructions:
⁠⁠
In a food processor, grind the cereal to a rough crumb. ⁠⁠
Add Native Forest Organic Virgin Coconut Oil and agave. Process until sticky and clumpy.⁠⁠
Press firmly into a lined 8×8” square pan. Freeze.⁠⁠
Blend all filling ingredients until very smooth.⁠⁠
In a small saucepan, combine frozen berries, coconut sugar, and water. Simmer over medium-high heat stirring frequently for 10-12 minutes until berries start to break down and sauce thickens.⁠⁠
Pour cheesecake filling on top of the crust, dollop with blueberry sauce, swirl with a chopstick.⁠⁠
Freeze overnight.⁠⁠
Slice and eat! Keep leftovers in the freezer.⁠⁠