Lemon Protein Cheesecake Bars
Ultra-creamy with a lemon zing. These Lemon Vegan Cheesecake Bars are the perfect spring dessert. Made with gut loving probiotics and a bonus with protein from hemp and cashews. You can also UP the protein by adding a scoop of your favourite protein powder to the creamy filling. These are great post fitness snacks, zesty dessert or gluten free snack for that afternoon pick me up!
Ingredients
Crust
- 1 1/2 cup graham crumbs
- 1 bag Rawcology Berry Burst Snack Bites
- 1/4 cup hemp seeds
- 1/2 tsp ground ginger
- 1/4 tsp salt
- 1/4 cup melted coconut oil
- 1 tbsp honey
Filling
- 2 cups cashews soaked for 4 hours or overnight
- 1 cup yogurt of choice
- 1/4 cup honey
- 1/4 cup lemon juice
- 1/2 tsp turmeric
- 1/4 tsp salt
Method
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Preheat the oven to 350 and line an 8x8 baking pan with parchment paper.
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To a food processor add graham crumbs, Granola Snack Bites, hemp seeds, ground ginger and salt. Blend until texture resembles fine sand. Add coconut oil and honey and pulse to incorporate.
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Spread evenly into the prepared pan and bake for 10 minutes. Set aside to cool.
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To a blender add soaked cashews and remaining filling ingredients. Blend on high until smooth and creamy.
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Pour mixture over crust and gently tap the pan to release any air bubbles. Place on a flat surface in the freezer for a minimum 3 hours or until firm to the touch. Remove from the freezer and place in the fridge approximately an hour before you serve.
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Once ready to cut, lift the edges of the parchment paper and place the cheesecake on a cutting board. Use a hot knife to cut into slices, wiping the knife between cuts.
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Top with fresh Lemon slices and a sprinkle of coconut.