Lemon Raspberry Dream Bars
This no bake cheesecake recipe features a nutty crust topped with a creamy, tangy cheesecake filling and a colorful chia, raspberry jam topping.A zesty lemon accent underscores the richness of the cashew based filling and the result is an irresistibly creamy and delicious dessert or afternoon treat.It looks a million dollars but its easy to make and SO darn good. It’s an awesome thing that eating healthy can taste good too!Luxurious, creamy, sweet, customizable, and seriously amazing. Anyone who shares this dessert treat with you will be suitably impressed! Perfect for a special occasion too.
Ingredients
Base
- 1 cup almonds or walnuts or a mix
- 1 cup oats, instant or quick
- 1/2 cup desiccated coconut
- 1/2 cup dates, soaked at least 30 minutes and drained
- 1/4 cup coconut oil, melted
Lemon Filling
- 3 cups cashews, soaked 3+ hours and drained
- 1 13.5 oz coconut cream or milk, full fat (solid part only) *see note below
- 1/4 cup coconut oil, melted
- 1/4 cup honey or maple syrup
- 2-3 lemons, juice and zest (depending on how lemon-ey you like it)
Raspberry-Chia Topping
- 1 1/2 cups fresh raspberries (*see notes below)
- 2 tablespoons honey or maple syrup
- 2 tablespoons chia seeds
Instructions
Base
- Make the crust first. Line an 8 x 8” 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.Place almonds, oats and coconut into a food processer and process until broken down and crumbly. Add dates and coconut oil and continue to process until mixture is sticky and well combined. Be careful not to over process as its nice to have texture and different sized “bits” in your cheesecake base.Press the base mixture into the bottom of your pan or dish evenly. Refrigerate while you prepare the filling.
Lemon Filling
- Open chilled can of coconut 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 all filling ingredients, cashews, coconut cream, coconut oil, honey and 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. If necessary, 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.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.
Raspberry-Chia Topping
- Mash together the raspberries, chia seeds, and honey with a fork. Do a taste test and if you would like it sweeter, add a little more honey. Set aside for a few minutes to gel and thicken.Drop spoonfuls of raspberry sauce all over the filling layer and spread evenly.Cover the pan and place into the freezer for 2-3 hours, or until mixture has firmed.If yo have used the parchment paper, use it to pull out the mixture and set on your counter top. Cut into bars and thaw for10-15 minutes before serving. Keep in the refrigerator or freezer until ready to serve. Store leftover bars in the fridge for 4-5 days or in a sealed container in the freezer for 2-3 weeks.
Notes
Notes:
*Place the can of coconut cream or milk in the fridge or freezer for at least 1-2 hours before making these bars to allow coconut cream to separate.
*You can use another fruit instead of the raspberries. Try blueberries, blackberries, or strawberries. Frozen fruit will work too, just thaw and discard some of the excess liquid.