When I was little, cheesecake was my go-to (so mature, so classy, so modest, I know). I must have been around 6 or 7 when I realized I had eaten enough cheesecake to satisfy me for the rest of my life because I simply never asked for it again. Now let’s fast forward to my twenties when I realized I had developed lactose intolerance. Suddenly, my window of opportunity to indulge in another cheesecake love affair had been closed, shut tight, forever. Or so I thought…
Enter: the humble cashew. That’s right. This creamy, versatile nut makes for a SUPERB substitute when making a dairy-free cheesecake. Soaking cashews, then blending them up with a few extra flavor additions, creates the perfect cheesecake consistency that my finicky stomach tolerates perfectly.
And while a classic cheesecake with a graham cracker crust and strawberry glaze may be your variation of choice, I created a different spin. I wish I could say some divine intervention had inspired the flavor of choice, but in actuality, I had a ton of fresh blueberries and a bag of granola staring me in the face that needed to be used. And so, voila! I bring you Blueberry ‘Cheeze’cake Bars that can be enjoyed as an indulgent breakfast, quick snack, or glorified dessert that any cheesecake (dairy-free or not!) lover will enjoy.
Blueberry Cheesecake Bars
INGREDIENTS:
Crust:
- 1 + ¾ cup granola
- ⅓ cup melted coconut oil
Filling:
- 1 + ½ cup cashews (soaked for 3+ hours)
- ⅓ cup melted coconut oil
- ¼ cup maple syrup
- ½ cup blueberries (fresh or frozen)
- 1 lemon juiced
- 1/2 lemon zested
DIRECTIONS:
- Place all crust ingredients in food processor and blend until crumb texture.
- Press into an 8×8” baking dish, creating an even layer.
- Set in freezer while making filling mixture.
- Place all filling ingredients into food processor and blend until completely smooth.
- Pour mixture over crust and let sit in the freezer for 3-4 hours.
- Remove from freezer, slice, and enjoy.
the exhale 