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!
- 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
- 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
Preheat the oven to 350 and line an 8x8 baking pan with parchment paper.
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.
Spread evenly into the prepared pan and bake for 10 minutes. Set aside to cool.
To a blender add soaked cashews and remaining filling ingredients. Blend on high until smooth and creamy.
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.
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.
Top with fresh Lemon slices and a sprinkle of coconut.