Have you ever seen a PINK LEMON?!
I recently came across some pink lemons at Sprouts, and while I perhaps was intrigued and sold by the marketing, these pretty lemons have a perfectly bright and tangy flavor with a touch of sweetness!
So you might be wondering, why are the lemons pink? The pink color comes from a high concentration of lycopene, an antioxidant that gives many fruits & veggies like grapefruit and their red pigment.
Cheesecake normally can feel heavy and indulgent, so adding a citrus flavor helps lighten up the decadent dessert. If you don’t have access to pink lemons, that is totally ok! Simply substitute with any other tangy citrus of choice–grapefruit, lemon, lime, or pomelo!
Vegan Pink Lemonade Cheesecake Bars
Makes 9 squares (using an 8 x 8 pan)
- 1 cup rolled oats
- 3 tbsp melted coconut oil
- 1/2 cup nuts of choice (I used pecans)
- 2 tbsp coconut sugar
- 1/4 tsp sea salt
- 1 cup raw cashews, soaked for at least 1 hour in hot water
- 1 cup coconut cream (NOT coconut milk*)
- 2 tbsp cornstarch
- 1/2 cup pink lemon juice
- 1/4 cup maple syrup
- Zest of 3 pink lemons
- Make the crust by adding all the crust ingredients to a food processor, and pulsing until crumbly.
- Transfer mixture to a lined 8 x 8 baking dish. Press down firmly to compact the mixture together. Alternatively, you can use a cupcake pan to make individual cheesecakes.
- Bake crust in oven at 400F for 10-12 minutes until golden.
- While baking, add the filling ingredients to a food processor or blender. Blend until smooth and creamy.
- Remove crust from oven and let cool for 5-10 minutes. Then, pour the filling mixture over the crust, and tap the pan a few times to remove any air bubbles.
- Bake again at 350F for 20 minutes, until golden and noticeably set around edges.
- Let the cheesecake cool for 20 minutes at room temp before transferring to fridge to cool for at least 4-6 hours before serving (for the best result!) Garnish with pink lemon slices once cool.
- Slice into squares and enjoy!
*If you don’t have coconut cream, chill a can of coconut milk in the fridge overnight. Then, scoop out the solidified cream at the top of the can and save the liquidy part for a smoothie or something else!
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