I used to love making cheesecakes! I’ve shared so many on here over the years but slowed down with doing so in the past few months. No reason for that in particular. But making this recipe made me realize that my skills have gotten rusty. I guess I’ll have to work on fixing that by making more cheesecakes!
With that being said though, this cheesecake is pretty awesome. It has a very strong lemon flavor with little blueberry bursts in the center. What more could you ask for?
For this recipe I used Frieda’s sweet lemons. They are so perfect, giving you a bit of a sweeter lemon flavor. If you can’t find Frieda’s sweet lemons, no worries. Regular lemons should work just fine!
I really want to make an attempt at growing a lemon tree of my own. I have some seeds ready to go. All I have to do is plant them. Exciting stuff! Have you ever grown a lemon tree? If so, give me some tips! I don’t have much of a green thumb, but I do have a lot of determination to give it a shot!
But anyways, let’s get to the recipe, shall we?
Lemon Blueberry Squares
makes 10-12 small squares
1 cup dates
1/4 cup almonds
Blend together dates and almonds until a ball is formed. Press out into a small parchment paper lined pan. The size of your pan will depend on how thick you want the crust.
1 1/2 cup cashews, soaked
1/4 heaping cup dates, soaked
1 tablespoon cashew milk
Juice of 2 lemons
Blend together ingredients until smooth. Scoop on top of crust and place in freezer to set up for 4 hours or refrigerator to set up for 8. Serve, enjoy!
Store in refrigerator for up to 1 week or in the freezer for longer.