Lavender Lemon Raw Vegan Cheesecake Bars

Gluten-free / Vegan

Lavender Lemon Raw Vegan Cheesecake Bars

Prep 20 mins

Cook 4 hours

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10 bars

Grab your finest tea cups and meet us in the ballroom (erm, the kitchen). This recipe is sure to impress even the fanciest of palettes. Lavender and lemon are the most elegant yet refreshing match made to please any crowd. With a hefty dose of prebiotics, healthy fats, and inflammation-dueling antioxidants, I dub thee recipe Queen of the Dessert table.


  • Trust Your Gut's oligosaccharides act as food for the bacteria in the digestive system. Consider prebiotics as the Robin and your probiotics as Batman – they pack a stronger punch together!


  • 2 cups medjool dates, pitted
  • 2 cups walnut, unsalted
  • pinch of sea salt
  • Zest of 1 lemon
  • 2 cups raw and unsalted cashews, soaked overnight or for 4 hours
  • 1 cup vanilla coconut yogurt
  • 2 tsp vanilla extract
  • 4-5 tablespoons maple syrup, test to see how sweet you'd like the filling
  • Juice and zest from 1 small lemon
  • ½ tsp turmeric for color
  • 1 scoop Ora Trust Your Gut Lavender Lemonade


  1. Add all the ingredients into a blender and mix until combined (usually the dough forms one large ball when blended)
  2. Remove and evenly press the dough down into the base of the cheesecake pan or square pan.
  3. Add all the ingredients into a blender
  4. Mix until smooth and creamy
  5. Pour the filling evenly on top of the crust
  6. pop the cheesecake into the freezer to set and firm for about 4 hours
  7. Remove and cut the cheesecake into bars.
  8. Enjoy!