Summertime always has me craving berries. Fresh, ripe, and right off the vine.  So darn yummy. Truly, the perfect definition of “nature’s candy”.  If I had to choose, I’d pick blueberries as my favorite berry.  I prefer them tart and firm and a bright, brilliant blue.

These blueberry lemon protein squares are perfect because they don’t require any baking and they use fresh blueberries. They have a soft shortbread crust and creamy coconut filling.  Furthermore, these bars are raw, dairy free, grain free and protein-rich.

Super creamy, bursting with flavour, made with simple ingredients that you probably already have on hand. They look as impressive as they taste, and you will love that they are naturally sweetened. The perfect portion-controlled treat for a healthy snack or dessert! Or any time you are craving a little something sweet!

These babies are as cute as they are delicious. Individual little cheesecake squares with a classic soft, almond flour shortbread crust.  Sweetened with a bit of honey and flavored with vanilla.

Chock full of yum, this recipe is nothing like a regular cheesecake. Instead of using cream cheese and loads of sugar, this is made with cashews, coconut cream and lemon with a hint of vanilla. It’s like a tropical holiday in your mouth!

The cashews are soaked until they become plump and moist. They are then thrown in a blender with coconut cream to form the irresistible filling.  It makes me excited that such a beautiful and delicious creation can be made purely from natural ingredients.

I love that they are just the right size to satisfy a sweet tooth without over indulging. Creamy, slightly tart, perfectly sweet, and 100% irresistible. Better than real cheesecake and the perfect healthy, simple dessert to feed a crowd (or just you).

A cross between a cupcake and cheesecake and these squares make a delicious handheld, four bite, sweet treat for parties, brunch, pot lucks, family gatherings and are a real crowd pleaser.

They are sure to be a hit and you will be asked for the recipe.

Blueberry Lemon Protein Cheesecake Squares

These lemon-blueberry cheesecake squares are a high-protein dessert or snack that combines a creamy, tangy filling with a sweet, fruity twist. They are a perfect healthy treat – refreshing and bright! Plus they pack 10 grams protein per square.

Course Dessert, Snack

Cuisine Healthy Clean Eating

Keyword blueberry cheesecake protein bars no bake, blueberry lemon bars no bake healthy recipe, blueberry lemon protein cheesecake squares, clean eating dessert or snack, no bake blueberry cheesecake protein bars

Servings 16

Ingredients

Shortbread Crust

• 1 1/2 cups almond flour
• 1/2 cup desiccated coconut
• 1/4 cup coconut oil, melted
• 2 tablespoons honey or maple syrup
• 1 teaspoon vanilla extract

Cashew Cheesecake Filling

• 2 cups cashews, soaked 3+ hours and drained
• 1 13.5 oz can coconut cream, full fat (solid part only) *see note below
• 1/4 cup protein or collagen peptides powder
• 1/4 cup honey or maple syrup
• 1 lemon, juice and zest
• 1 cup fresh blueberries + more for topping

Instructions

• Note: Place the can of coconut cream in the fridge or freezer for at least 1-2 hours before making these bars to allow coconut cream to separate.  

Shortbread Crust

• Line an 8 x 8-inch baking pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.

  Add all crust ingredients to a medium sized mixing bowl.  Mix well using a spatula or spoon.

  Press the base mixture into the bottom of your pan or dish evenly. Refrigerate while you prepare the filling.

Cashew Cheesecake Filling

• Open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.

  Place cashews, coconut cream, protein powder, honey, lemon juice and zest into the food processor and process until smooth and creamy. Depending on the power of your blender this might take a few minutes.

  Stop blending to scrape the sides and continue to blend until very smooth. Taste test add more honey or lemon if you think it needs it.

  Gently fold in the blueberries by hand until well distributed in the mixture.

  Pour the filling over the chilled crust and spread evenly with a spatula or the back of a spoon, then place back in the refrigerator.

  Optional: add additional blueberries and/or other toppings.

  Place in fridge overnight to set. Cut into 16 portions or your preferred size.

  Best stored in fridge for up to 1 week or freezer for up to 3 months.

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If you are looking for more delicious, healthy, protein-rich, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites