Lemon Crumble Cheesecake Bars
Recipe and Image by Purely Healthy Living
10 - 12 bars
45 minutes
desserts
Bite into fall with this incredible Lemon Cheesecake Bar recipe, using our Organic Pecan Butter and Organic Almond Granola. This is low in sugar and a must have for your table. A kid friendly recipe that is tangy and sweet is perfect for the turning of seasons. Free of additives and processed ingredients and 100% delicious. Gluten-Free, Low Sugar.
Ingredients
Base
- 3/4 cup of oat flour
- 1 banana
- 1/3 cup of Artisana Organics Pecan Butter
- 1/4 cup of granulated monk fruit
- 1 tsp of vanilla extract
Lemon Cheesecake Filling
- 1 1/4 cup of greek vanilla yogurt (or sub coconut yogurt)
- 2 whole organic eggs (or sub vegan egg replacement)
- 2 tsp of vanilla extract
- 3 Tbsp of lemon (squeezed)
- 2 Tbsp of organic non-gmo cornstarch
Crumble
- 1 cup of Artisana Organics Almond Granola
- 1/3 cup of raspberries
Directions
Preheat the oven to 350F.
Mix the dry ingredients for the base.
Add the wet ingredients and mix until fully incorporated.
Press firmly into an 8x8 baking dish and bake for 13 minutes.
Blend the ingredients for the cheesecake and pour over the baked and cooled base.
Top with granola and raspberries.
Bake for 30 minutes.
Let it cool down completely and enjoy!
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