Cherry Lime Cheesecake Bars

Cherry Lime Cheesecake Bars

I love a good treat. Usually I gravitate towards chocolate but with all the fresh fruits in season it’s time to switch up my dessert game. One of the most difficult things I find with sweets is that they are rarely ever guilt-free. I actually strongly dislike that term – “guilt-free.” You should never feel guilty about food choices, all it does is take the damn fun out of eating. But what is important is that food be nourishing. And when you are feeling shameful over something you ate, chances are it is not nourishing, for your body or mind. So what’s the point?? That was my motivation to create these bars – to make a dessert that is both nutritionally and inwardly satisfying. A dessert choice you can feel good about.

So with that my friends, I present to you the raw cherry lime cheesecake bar. Your new fave dessert. A bright and cheerful daily dose of sweetness. They are packed with healthy fats & fiber and with just a splash of maple, they are also low on the glycemic index. What’s not to love??




  • 1/2 almonds
  • 1/2 unsweetened coconut
  • 1/4 flax seeds
  • 1 cup pitted dates
  • 1 tsp pure vanilla extract
  • 1/2 tsp cinnamon


Cherry Lime Filling

  • 2 cups cashews, soaked
  • 1/2 cup cherries
  • Zest and juice from 2 limes
  • 1 cup unsweetened coconut
  • 1 cup coconut oil, melted
  • 1/4 cup maple syrup


Line a 9X9 baking pan with parchment paper and set aside.

Combine all base ingredients in a food processor and pulse until the nuts are broken down and it forms a sticky, grainy consistency.

Transfer this mixture into the lined pan and press down with your hands or a spatula to achieve an even base layer. Splash a little water on your hands or spatula to help with the stickiness.

Place it in the freezer while you prepare the filling.

Combine all the cheesecake filling ingredients into a food processor and blend until it is totally creamy and smooth. It could take a few minutes and you may need to add a splash of water to help out the process.

Once blended, spread the cheesecake mixture over the base and transfer to the freezer for one hour to set.

Top with coconut, fresh cherries & crushed pistachios and cut into bars to serve. Store in your fridge for up to 1 week or in the freezer for up to 3 months.

♡ If you make this recipe don’t forget to tag #realfoodwithlove & @forest_and_fig in your photos on Instagram ♡



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