Vegan Lemon Blueberry Cheesecake Bars

Ingredients

• 2 packages Cappello’s Double Chocolate Chip Cookie Dough 

• For the cheesecake filling:

• One 15-ounce can of full-fat coconut cream, chilled 

• 1½ cups raw cashews, soaked overnight, then drained 

• ¼ cup coconut oil, melted and slightly cooled 

• ¼ cup maple syrup

• ¼ cup lemon juice 

• 1 tablespoon lemon zest 

• 1 teaspoon vanilla extract 

• ¼ teaspoon salt 

• For the blueberry swirl:

• ½ cup frozen wild blueberries, thawed 

• 2 teaspoons maple syrup 

• 1 teaspoon lemon zest 

• ⅛ teaspoon ground cinnamon

Instructions

• Line an 8-by-8-inch baking pan with parchment paper. 

• Evenly press cookie dough into the base of the pan. Set aside. 

• To the bowl of a food processor, add coconut cream, making sure to add just the cream off the top of the can. Discard the liquid. 

• Add soaked and drained cashews, coconut oil, maple syrup, lemon juice, vanilla, and salt to the food processor. Blend until very smooth. 

• Pour the mixture on top of the cookie dough. 

• In a food processor add blueberries, maple syrup, and cinnamon. Blend until smooth. 

• Spoon blobs of the blueberry mixture on top of the cheesecake layer. 

• Using a sharp knife or skewer, make swirls, or “figure eights” to achieve a swirly look.

• Place pan in the freezer and let chill for 2 hours. 

• When ready to serve, remove from freezer, cut into 9 squares, and serve.

Kids Can Do

• Add all ingredients into a food processor

• Pour the cashew mixture

• Spoon the blueberry mixture