Lemon Sweets Recipes vegan lemon cheesecake bars

Bright, creamy, and effortlessly refreshing, these No-Bake Vegan Lemon Cheesecake Bars are the perfect plant-based treat for sunny afternoons or elegant entertaining. With a zesty citrus kick and a silky-smooth texture, they offer all the satisfaction of classic cheesecake—without dairy, baking, or refined sugar.

These bars start with a nutty, date-sweetened crust and are topped with a tangy lemon-cashew filling that chills to sliceable perfection. They’re naturally gluten-free, dairy-free, and freezer-friendly, making them ideal for clean eating or allergy-conscious guests.

Ingredients Overview

These cheesecake bars rely on wholesome, plant-based ingredients that don’t sacrifice flavor or texture.

For the Crust

• Raw almonds or walnuts: The nutty base provides crunch and substance.

• Pitted Medjool dates: Naturally sweet and sticky, perfect for binding.

• Coconut oil: Adds richness and helps the crust set in the fridge.

• Sea salt: Balances the sweetness and enhances the nutty flavor.

For the Lemon Filling

• Raw cashews (soaked): The creamy, neutral base. Soaking softens them for blending.

• Coconut cream or full-fat coconut milk: Adds richness and stability to the filling.

• Fresh lemon juice + zest: Provides brightness and tang.

• Maple syrup or agave nectar: Natural sweeteners that blend easily.

• Coconut oil: Firms up the filling when chilled.

• Vanilla extract: Rounds out the citrus with mellow warmth.

• Turmeric (optional): Adds a subtle golden hue without flavor.

Substitutions

• Use sunflower seeds instead of cashews for nut-free filling.

• Sub pecans for almonds in the crust for a richer flavor.

• Choose agave for a lighter flavor, or maple syrup for depth.

Step-by-Step Instructions

Step 1: Prep the Cashews

Soak 1½ cups raw cashews in hot water for 1 hour or overnight in cold water. Drain before using.

Step 2: Make the Crust

In a food processor, combine:

• 1 cup raw almonds (or walnuts)

• 1 cup pitted Medjool dates

• 2 tbsp melted coconut oil

• Pinch of sea salt

Pulse until the mixture holds together when pressed. Press firmly into a parchment-lined 8×8-inch pan. Chill while preparing the filling.

Step 3: Make the Lemon Filling

In a high-speed blender, blend:

• Soaked cashews

• ½ cup coconut cream or full-fat coconut milk

• 1/3 cup fresh lemon juice

• 2–3 tbsp lemon zest

• 1/3 cup maple syrup or agave

• 3 tbsp melted coconut oil

• 1 tsp vanilla extract

• Optional: 1/8 tsp turmeric

Blend on high for 1–2 minutes until completely smooth and creamy.

Step 4: Assemble and Chill

Pour the filling over the chilled crust and smooth the top. Tap the pan to release air bubbles.

Chill in the fridge for 6 hours, or in the freezer for 2–3 hours, until firm.

Step 5: Slice and Serve

Lift out using the parchment and slice into bars with a sharp knife. Clean the knife between cuts for smooth edges.

Tips, Variations & Substitutions

• For bars with a tangier kick: Increase lemon zest or juice to taste.

• Add a berry swirl: Dollop raspberry or blueberry purée on top and swirl with a toothpick before chilling.

• Top with coconut whipped cream and lemon curls for presentation.

• Make it nut-free: Use sunflower seed butter and seed-based crust.

Serving Ideas & Occasions

These lemon bars are:

• Perfect for Easter, showers, or brunch spreads

• A refreshing summer dessert or post-dinner palate cleanser

• Lovely paired with chilled mint tea or sparkling lemonade

• Great for meal prep — store in the freezer for a grab-and-go treat

Serve with fresh berries or edible flowers for a beautiful finish.

Nutritional & Health Notes

These bars are:

• Dairy-free, gluten-free, and refined sugar-free

• Made with healthy fats from cashews and coconut

• Rich in vitamin C thanks to the lemon juice and zest

• Naturally sweetened with dates and maple syrup

Approx. 250–280 calories per bar, depending on size and toppings.

FAQs

Q1: Can I use store-bought cashew butter instead of soaking cashews?

A: Yes, use 3/4 cup cashew butter to replace 1½ cups soaked cashews. The texture may be slightly softer.

Q2: Can I freeze these bars?

A: Absolutely. Freeze for up to 3 months. Let sit at room temp for 10–15 minutes before serving.

Q3: What if I don’t have a high-speed blender?

A: A food processor works, but soak cashews longer for a smoother texture and blend in batches.

Q4: Can I make this in a round pan?

A: Yes. Use an 8- or 9-inch springform pan for a more traditional cheesecake presentation.

Q5: Can I use bottled lemon juice?

A: Fresh lemon juice is best for flavor. Bottled can work in a pinch, but avoid anything with preservatives.

Q6: How long do these last in the fridge?

A: Store tightly covered for up to 5–6 days. For best texture, keep chilled until ready to serve.

Q7: What if my filling isn’t setting?

A: Ensure you used enough coconut oil and fully chilled the bars. If still soft, transfer to freezer to firm up.

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