Add all the ingredients for the crust to a food processor and process until it becomes a sticky, crumbly texture.
Line a 9 x 12 baking dish with parchment paper and transfer the crust mixture into the dish.
Spread the crust mixture evenly in the bottom of the dish and using your hands, press it down firmly.
Prepare the cheesecake:
Add all the ingredients for the cheesecake to a Vitamix and blend until it's creamy and smooth.
Pour the mixture into the baking dish and spread it evenly on top of the crust.
Prepare the swirl topping:
Add all the ingredients for the swirl topping to a food processor and process until it has a puree' type texture.
Drizzle the swirl topping on top of the cheesecake filling.
Using the tip of a sharp knife, swirl the topping into the cheesecake filling.
Put the baking dish in the freezer for approximately 2-3 hours, or until it firms and hardens.
When ready to serve, remove from the freezer and leave it out on the counter top for about 10 minutes or so to soften slightly because it will be completely frozen and difficult to cut.
Store the cheesecake in an air-tight BPA-free container in the freezer until ready to serve because it will get soft if left out at room temperature.
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The recipe and photographs for "Raw Vegan Lemon Blueberry Swirl Cheesecake Squares" by Karielyn Tillman of The Healthy Family and Home website are licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and cannot be used without my written permission.
Recipe Roundups: Food Bloggers are always welcome to use a photo and a link back to my original post to share on recipe roundups without requesting permission.
Recipe by The Healthy Family and Home at https://thehealthyfamilyandhome.com/vegan-lemon-blueberry-swirl-cheesecake-squares/