This is a recipe from my new book The Bone Broth Breakthrough! It's one of my absolute favorites, my Lemon Cheesecake Bars with Berry Topping!
This new book is filled with recipes just like this so make sure you pre-order your copy today! Pre-ordering will ensure you are one of the first people to receive the book!
Pre-order my new book here: You’ll Need for the Cheesecake:
1 ½ cups raw unsalted cashews
Avocado Oil Spray
¾ cup unsweetened full-fat coconut milk (from a can)
⅓ cup coconut oil, melted
⅓ cup freshly squeezed lemon juice (2 ½ lemons)
2 tsp finely grated fresh lemon zest
1 ½ tsp pure vanilla extract
⅓ cup of honey
Pinch of Celtic Sea Salt or Pink Himalayan Sea Salt
For The Berry Topping:
2 cups of berries, such as blueberries, blackberries, raspberries or any combination you prefer
2 tsp coconut sugar
1.2 tsp pure vanilla extract
Fresh peppermint leaves for garnish
Make the cheesecake: In a medium saucepan over high heat, bring 4 cups of water to a boil. Remove from heat, add the cashews, cover and let stand for one hour. (Or you can soak the cashews in 4 cups of water and refrigerate overnight.) Sprat an 8 x 8-inch baking pan or casserole dish with avocado oil. Cut two pieces of parchment paper long enough to hang over the edges of the pan and line the pan by laying them one across the other. (That little bit of extra length on each side will give you a handy sling for lifting the bars out so you can serve perfect squares every time.)
Drain and rinse the cashews in cold water. In a food processor, add the cashews, coconut milk, coconut oil, lemon zest, vanilla, coconut sugar, and salt and puree for about 5 minutes or until creamy and pourable.
Pour the mixture into the prepared pan. Cover and chill in the refrigerator for 2 hours.
Make the berry topping:
In a small saucepan over medium-low heat, combine the berries and coconut sugar. Simmer for 8 to 10 minutes or until the mixture is saucy but the fruit still retains some of its shape. Remove from the heat and add the vanilla. Refrigerate for about one hour or freeze for 20 minutes before using.
Remove the cheesecake from the refrigerator and score into 16 squares. (The cheesecake will still be soft, but scoring will make it easier to cut after freezing.) Freeze for 30 to 60 minutes to achieve your preferred firmness.
Use the parchment sling to remove the cheesecake from the baking pan. Cut through the lines you scored earlier to make 16 individual bars. Serve with berry topping (if using) and the peppermint leaves.
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Recommended Reading >> bit.ly/32kRpzw
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