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cheesecake

Blackberry Lemon Cheesecake (vegan & paleo)

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End of Summer Series, continues.

It’s the first week of September with Labor Day Weekend right around the corner. And although you may be celebrating a little differently than you imagined at the beginning of the summer, a civic holiday is always the perfect moment to take a little extra time and make a dessert that’s slightly more intricate than your basic drop cookie or classic tray bake, regardless of how you’ll be celebrating. Not that there’s anything wrong with the basic stuff. I’m down for a good healthy-ish brownie with some red, white, and blue sprinkles anyyyyy day. But, I also love an excuse to create something extra exciting. And these Blackberry Lemon Cheesecake Bars are that exactly.

Imagine a generous serving of lemony blackberry puree swirled into a light and velvety cheesecake. All nestled atop a soft but chewy simple crust. I don’t know about you, but to me, that sounds like a bite of pure bliss. The contrast of tart and sweet, light and creamy, soft and chewy, it hits all the spots. And of course, because it’s a recipe from yours truly, I’ve put a healthy spin on it. The crust is primarily made of raw almonds and coconut flour. And while I prefer it baked, you can absolutely keep it raw/no-bake if that’s more your speed. I find that the flavors in the crust are more pronounced once baked, namely the cinnamon and maple syrup.

The cheesecake layer is made of soaked raw cashews to give it the creamy texture and coconut milk for that smooth lusciousness you’d expect from a traditional cheesecake. The cheesecake is spiked with a healthy dose of lemon juice for a light tartness that goes so well with the blackberries. The blackberry swirl is simply blackberries blended with a touch of maple syrup and some lemon zest. I give two options for creating the blackberry swirl, one that has glorious chunks of fruit (and is easier) and another for a smooth puree. (The above is the chunky version and below is the smooth version). And because I love options, if you want to go the easiest route, make the blackberry mixture per your preference and just layer if on top of the cheesecake mixture for a layered look. Either way you go with the blackberry puree, when you put everything together, it’s just magical. To me, these bars are the perfect dessert for this “baking shoulder season” we are in the midst of. It’s bright and light, highlights the in-season blackberry, but still a little decadent from the creamy cheesecake. And, hopefully, it’s passed the point of being too hot to turn on the oven should you elect to bake the crust.

More than anything, I love a good recipe that seems as if it is more intricate to create than in actuality. This Blackberry Lemon Cheesecake is made almost entirely in a food processor, so no need for multiple tools or bowls. And while the recipe’s ingredient list may appear to be long, it’s made with only 11 ingredients (including the salt). Several of the ingredients repeat in the different sections. These cheesecake bars are made better-for-you by containing no refined flours, sugars, or oils. It’s paleo-friendly (gluten/grain/dairy free) and is sweetened naturally with maple syrup! But still, these Blackberry Lemon Cheesecake Bars are incredibly delicious and the perfect dessert to help send off summer.

paleo friendly (gluten/grain/dairy free), naturally sweetened, vegan (raw option)

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Blackberry Lemon Cheesecake Bars

This easy and delicious cheesecake is layered with a lemony blackberry swirl. The perfect combination of tart and sweet, creamy and light, and cozy and refreshing.

vegan (raw option), paleo-friendly (gluten/grain/dairy free), & naturally sweetened

Course Dessert

Ingredients

Crust Ingredients

  • 1 cup raw almonds
  • 1/2 cup coconut flour
  • 5 tbsp coconut oil melted
  • 5 tbsp maple syrup
  • 1 tsp cinnamon
  • 1/4 tsp salt

Cheesecake Layer

  • 2 cups cashews raw
  • 1/2 cup coconut milk
  • 1/3 cup maple syrup
  • 1/4 cup coconut oil melted and cooled
  • 4 tbsp lemon juice about 1 juicy lemon
  • 1 tbsp vanilla

Blackberry Swirl

  • 1 cup blackberries
  • 1/4 cup maple syrup
  • 1 tbsp lemon zest

Instructions

  1. Soak cashews in filtered water for at least 2 hours (or if you're short on time, soak in boiled water for 20 minutes).

  2. Line a square (8 or 9 inch) baking dish with parchment paper.

  3. Blend all crust ingredients together in a blender or food processor until everything is damp and starting to form a coarse dough. Dough should stick together when pressed.

  4. Pour crust ingredients into the baking dish and press down firmly with a rubber spatula into an even layer. You can use a piece of parchment paper to press on top of the dough to ensure an even layer.

  5. Bake the crust in a preheated oven at 350 degrees for 10 minutes. This step is optional if you prefer to keep it raw/no-bake. If baking, remove from oven and let cool.

  6. Wipe the interior of the blender/food processor.

  7. Drain the cashews. Make the filling by blending all the filling ingredients together until it is creamy and smooth, about 2-3 minutes. Taste and add more lemon juice and/or maple syrup to your liking.

  8. Pour the filling over the crust and spread into an even layer using a rubber spatula. Don't wipe down the food processor before making the blackberry puree.

  9. Blackberry Swirl Options:

    Easy Chunky Version: Pulse the the Blackberry Swirl ingredients in the food processor a 2-3 times until juicy but still chunky. Spoon all over cheesecake layer.

    Smooth Version: Blend the Blackberry Swirl ingredients together in the food processor until thin. Pour mixture over a fine mesh strainer and use the back of a rubber spatula to push through the mixture, separating the seeds from the puree. For a swirl, pour small pools over the cheesecake and swirl with a knife. Or just pour over the cheesecake and leave as a top layer.

    Add additional lemon zest to the top of the blackberry layer if you like!

  10. Place in the freezer to set until firm, about 2-3 hours. Once solid, slice and enjoy!

Recipe Notes

Store in an airtight container in the freezer. If stored long term, it may need to temper at room temperature for a few minutes before soft enough to enjoy!

If you make this recipe, please feel free to leave a review or rating down below. And I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Strawberry Cheesecake Bars (raw, paleo, vegan)

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Celebrating this first day of August with a raw & frozen treat! There’s nothing like making an easy and delicious no-bake dessert in the middle of summer. And especially when it’s this millennial pink stunner. It’s a strawberry cheesecake (that’s raw & vegan) layer over a quick to come together crust. While it does require a few hours of soaking, this recipe really is a snap to make. The cheesecake layer is made of soaked cashews and blended with an ample amount of fresh strawberries that are oh-so-sweet this time of year. The crust is made simply, with a bag of granola blitzed with some coconut oil.

This recipe was inspired by Bob’s Red Mills new Pan Baked Granolas  which I could not wait to try. Although I typically do not eat grains (this granola is made with oats), I love the Bob’s line of products so much that I thought this new granola was well worth a try. And I’m happy to report that the granola was pleasantly sweet and  perfectly crispy. I used the Maple Sea Salt flavor for this recipe and thought it was the perfect base layer for the strawberries and had a similar flavor to the traditional graham cracker crust that typically goes with cheesecake. Of course, feel free to use whatever granola you love most and would play well with the strawberries.

If you make this, I’d LOVE to see your creation! Please tag me on Instagram @freshlydafna and use #freshlydafna.

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Strawberry Cheesecake Bars

raw, dairy free, vegan, paleo-option, gluten free, no refined sugar

This quick and easy frozen treat is such a great dessert for the summer time. No turning on the oven and uses fresh strawberries that are abundant during these warm months. The cheesecake is made of cashews and sits atop a quick to come together crust. The cheesecake is light and fresh but oh-so-satisfying. Kind of like a super luscious strawberry ice cream you could eat with your hands.

freshlydafna.com

Course Dessert

Ingredients

Crust Ingredients

  • 1 bag granola (3 cups) I used Bob's Red Mills new Maple Sea Salt Flavor
  • 1/4 cup coconut oil melted
  • 1 tsp cinnamon

Strawberry Filling

  • 2 cups cashews raw
  • 2 cups strawberries, halved about 10 ounces
  • 1/4 cup coconut oil melted and cooled
  • 1/4 cup maple syrup
  • 2 tbsp lemon juice about 1/2 lemon
  • 1 tbsp vanilla

Instructions

  1. Soak cashews in filtered water for at least 3 hours (or if you're short on time, soak in boiled water for 1-1 1/2 hours).

  2. Line 8x8 baking dish with parchment paper.

  3. Blend all crust ingredients together in a blender or food processor until everything is damp and pea sized.

  4. Pour crust ingredients into the baking dish and press down firmly with a rubber spatula into an even layer and place in the freezer.

  5. Drain the cashews and wipe the inside of the blender/food processor.

  6. Make the filling by blending all the filling ingredients together until it is luscious and creamy, about 2 minutes. Taste and add more lemon juice and/or maple syrup to your liking.

  7. Pour the filling over the crust and spread into an even layer and place back in the freezer to set.

  8. Let freeze for an hour and then slice to desired shapes. Place in airtight container until you're ready to enjoy these!

Recipe Notes

Feel free to use any granola you like, grain free if you are Paleo. 

I used fresh strawberries for this recipe but am fairly certain you can use frozen as well, just defrost and rinse before adding to the cashews. 

Disclaimer: I received the Bob’s Red Mills new Pan Baked Granola for free. However all opinions are my own and I was not paid to write this post. Nor would I ever write about a product that I do not try myself, love, and fully endorse. 

Matcha Cheesecake Bites (vegan & paleo)

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MINI MATCHA CHEESECAKE RECIPE + BENEFITS OF MATCHA

I have never been a coffee drinker. I often wish I was though because of it’s prevalence in our culture and all the amazing health benefits. But, as I often remind myself (after stealing sips from my guy’s especially pretty looking cups of coffee in hopes that maybe this time I’ll like it), it’s just not for me. But that’s fine because I truly love teas. And tea too boasts tons of healthy attributes. I love the endless tea varieties, from the complex and unusual to the standard and traditional teas. There is however an unrivaled, ultimate queen of teas: matcha. I love it the plain, traditional way, the modern matcha latte all blended up adaptogens, in smoothies, and basically anywhere I can try to sneak it in. Case in point, these Matcha Cheesecake Bites. They are vegan and paleo and supped up by the addition of nutrient packed matcha powder.

What is Matcha?

Matcha is a green tea but more powerful because unlike all other teas the leaf is ground to a fine powder, which is then ingested while drinking. This essentially means that you get all of the nutrients available from the leaf rather than what you would get just from steeping the leaf like when using tea bags or loose leaf blends. One cup of matcha is the equivalent of drinking 10 cups of regular brewed green tea.

Health Benefits of Matcha

– Super high in antioxidants and polyphenols.

– Supports a healthy metabolism and ability to burn fat for energy.

– Has caffeine which helps with energy and focus but is less likely to give people the jitters who may experience this with other caffeinated beverages.

– High amounts of antioxidants reduces inflammation.

– Contains chlorophyll which is a powerful detoxifier and can help with the elimination of heavy metals.

– All the above attributes of matcha like high antioxidants, chlorophyll, polyphenols can lower blood pressure and can be anti-aging.

Sounds Magical, Any Negatives?

Yes. While matcha has some amazing health benefits it is extremely important to buy good quality and responsibly sourced varieties. Lower quality matcha powders tend to contain high amounts of lead. I recommend buying only organically grown matcha and brands that are imported from Japan. I recently tried Soar Organics Matcha and found the quality to be very good.* It meets my above criteria.

Ways to Use Matcha:

Traditionally it is blended with a matcha wisk. Here is a good how-to video. For more modern matcha latte ideas check out my instagram! I drink a blended matcha with lots of healthy goodies every morning and am quite literally obsessed and post the recipes frequently.

It’s also great in smoothies!

But, here’s a way more creative dessert recipe with matcha!

These are an amazing healthy treat that were devoured in only 2 days after I made them. They are low in sugar, high in healthy fats, vegan, and paleo. Plus they are spiked with matcha tea making them an extra healthy dessert.

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Matcha Cheesecake Bites

vegan, paleo, raw, gluten free, grain free, low sugar, no refined sugar, high fat

These mini cheesecakes are the epitome of a healthy treat. They are easy to make, will keep well in the freezer and taste amazing. They are vegan, paleo, raw, gluten free, grain free, and relatively low in sugars! Plus they are spiked with matcha powder adding a touch of pizzazz but a ton of health benefits. 

freshlydafna.com

Ingredients

Crust

  • 3/4 cup raw almonds
  • 1/2 cup coconut flour
  • 3 tbsp coconut oil
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 3 tbsp coconut nectar

Cheesecake Layers

  • 2 cup raw cashews soaked overnight
  • 1/2 cup full fat coconut milk shaken
  • 1/4 cup coconut oil melted & cooled
  • 1/4 cup coconut nectar
  • 3 tbsp lemon juice freshly squeezed
  • 1 tbsp vanilla
  • 1 1/2 tsp matcha powder organic strongly encouraged

Instructions

  1. Soak the cashews in filtered water overnight or for at least 4 hours

  2. Make the crust by adding all the ingredients to a food processor or high powered mixer and blend in short bursts until a sticky dough forms. 

  3. Line a muffin tin with 12 muffin liners. Equally distribute the dough into the base of the muffin liners and press down firmly to form a solid crust. Place in freezer while making the cheesecake layer. Wipe down the inside of the food processor/blender.

  4. Drain the cashews into a mesh strainer and rinse well. 

  5. Add all the cheesecake layer ingredients (except the matcha powder) into the food processor/blender and blend for about 2 minutes or until a soft and super creamy texture forms. Taste and adjust to your preference by adding more lemon or coconut nectar.

  6. Pour 1/2 of the cheesecake mixer into a bowl. Then evenly distribute into the muffin liners over the crust, smoothing out the surface with a spoon or rubber spatula. Let firm in freezer for about 10 minutes.

  7. Meanwhile, add the matcha powder to the cheesecake mix and blend until evenly distributed. After the first layer has chilled a bit, evenly distribute the matcha mix over the white cheesecake layer, again smoothing out the surface. 

  8. Return to freezer to let set completely. About 2 hours. Then place in lidded container and store in freezer until ready to eat. When ready to consume remove from freezer and let temper at room temperature for about 10-20  minutes. 

Recipe Notes

If you make this recipe I'd love to see your creation! Please either post a comment or picture on this page or if you're posting on Instagram please tag @freshlydafna and use #freshlydafna

*Disclaimer: I did receive a free sample of Soar Organics Matcha Powder but am not in any way affiliated with the company and in no way compensated for this post. All opinions are my own and unsolicited.