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Lemon Sweets Recipes vegan lemon cheesecake bars

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Bright, creamy, and dairy-free, these no-bake vegan lemon cheesecake bars feature a nutty date crust and luscious cashew-lemon filling — a refreshing dessert perfect for spring and summer.

Ingredients

Scale

Crust:

  • 1 cup raw almonds or walnuts

  • 1 cup pitted Medjool dates

  • 2 tbsp coconut oil, melted

  • Pinch of salt

Filling:

  • 1½ cups soaked cashews

  • ½ cup coconut cream or full-fat coconut milk

  • 1/3 cup fresh lemon juice

  • 2 tbsp lemon zest

  • 1/3 cup maple syrup or agave

  • 3 tbsp coconut oil, melted

  • 1 tsp vanilla extract

  • Optional: 1/8 tsp turmeric (for color)

Instructions

  • Soak cashews in hot water for 1 hour or overnight. Drain well.

  • Pulse crust ingredients in a food processor until sticky and crumbly.

  • Press into an 8×8-inch pan lined with parchment. Chill.

  • Blend all filling ingredients in a high-speed blender until silky.

  • Pour over crust. Smooth top and chill 6+ hours or freeze 2–3 hours.

  • Slice into bars and enjoy chilled.

Notes

  • Top with berries, coconut whip, or lemon zest.

  • Store in fridge for 5 days or freeze for up to 3 months.

  • Use cashew butter for a quicker option.

Find it online: https://thefoodaunt.com/lemon-sweets-recipes-vegan-lemon-cheesecake-bars/