Here’s a raw blueberry cheesecake tart—perfect for making cheesecake bars.
It’s a simple raw cheesecake using cashews and fresh blueberries. I found myself wanting cheesecake snack bars that were ice-box cold, and I also had a huge box of blueberries. This recipe is fairly easy; it just requires time and a food processor or high-speed blender.
There’s three layers to this baby: crust layer, followed by the cheesecake layer, and finally the blueberries. I have a feeling any berry will top well, and I’m eager to try raspberries and blackberries. Or let it go topless.
Let me know if you try any variations—like maybe using another cookie dough for the crust, or using one of my pie crusts. Raw or otherwise. Enjoy!