Vegan No-Bake Lemon Cheesecake Bars – Healthy & Creamy Dessert

These No-Bake Vegan Lemon Cheesecake Bars are a refreshing, light, and creamy dessert that are as easy to make as they are delicious. With a tangy lemon flavor, a creamy filling, and a crunchy, nutty crust, these bars are the perfect treat for any occasion. They’re also gluten-free, dairy-free, and packed with wholesome ingredients, making them the ideal choice for those following a vegan or plant-based diet.

Whether you’re looking for a summer dessert or something to impress your guests at a special occasion, these lemon cheesecake bars are the perfect combination of sweet, tangy, and creamy goodness!

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Ingredients Overview: What You’ll Need

For the Crust:

• Almonds: Ground almonds (or almond flour) provide a naturally sweet and slightly nutty flavor.

• Medjool Dates: These dates are naturally sweet and sticky, helping to bind the crust together.

• Coconut Oil: Adds richness and helps hold the crust together.

• Vanilla Extract: Adds depth to the crust’s flavor.

For the Cheesecake Filling:

• Cashews: Soaked cashews form the creamy, dairy-free base for the filling.

• Coconut Cream: For a smooth, rich texture.

• Lemon Juice: Adds the bright, tangy lemon flavor.

• Lemon Zest: Enhances the lemon flavor and gives the cheesecake a vibrant, fresh aroma.

• Maple Syrup: A natural sweetener that complements the tangy lemon.

• Vanilla Extract: Adds depth to the flavor of the cheesecake.

For Garnish:

• Fresh Berries: Optional, for a fresh and colorful garnish.

• Lemon Zest: To add a pop of brightness on top.

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Step-by-Step Instructions: How to Make No-Bake Vegan Lemon Cheesecake Bars

These cheesecake bars are incredibly simple to make and don’t require an oven, making them a great choice for warm weather when you don’t want to turn on the oven.

Step 1: Prepare the Crust

1. Process the almonds: In a food processor, pulse 1 cup almonds until they are finely ground.

2. Add the dates and coconut oil: Add 1 cup Medjool dates (pitted) and 1/4 cup coconut oil to the food processor. Process until the mixture is sticky and starts to come together.

3. Add vanilla extract: Add 1 teaspoon vanilla extract and pulse a few more times to combine.

4. Press into the pan: Line an 8×8-inch square pan with parchment paper. Press the crust mixture into the bottom of the pan, spreading it evenly and packing it down firmly.

Step 2: Prepare the Cheesecake Filling

1. Soak the cashews: Place 1 1/2 cups raw cashews in a bowl and cover them with water. Soak for at least 4 hours, or overnight. If you’re in a rush, you can soak them in hot water for 30-60 minutes.

2. Blend the filling: Drain and rinse the cashews. Place them in a high-speed blender or food processor. Add:

   • 1/2 cup coconut cream

   • 1/4 cup lemon juice (freshly squeezed)

   • 1 tablespoon lemon zest

   • 1/4 cup maple syrup

   • 1 teaspoon vanilla extract

3. Blend until smooth: Blend the ingredients until completely smooth and creamy, scraping down the sides of the blender as necessary. Add a little water if needed to help blend, but be careful not to add too much.

4. Pour over the crust: Pour the cheesecake filling over the crust and spread it evenly with a spatula.

Step 3: Chill and Set

1. Refrigerate the bars: Place the pan in the freezer and let it set for at least 4 hours, or until the filling is firm. If you want a quicker option, you can place them in the fridge for about 6-8 hours, but freezing helps them set more quickly.

Step 4: Serve

1. Cut into bars: Once the cheesecake is firm and set, remove it from the pan using the parchment paper and place it on a cutting board. Slice into squares or bars.

2. Garnish: Top each bar with a few fresh berries or a sprinkle of lemon zest for extra flavor and color.

Step 5: Enjoy!

Serve these lemon cheesecake bars chilled and enjoy the creamy, tangy, and refreshing flavor.

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Tips, Variations, and Substitutions

Tips for Perfect No-Bake Vegan Lemon Cheesecake Bars:

• Use a high-speed blender: A high-speed blender will help you get the smoothest, creamiest filling. If you don’t have one, a food processor can work, but you may need to scrape down the sides more often.

• Chill thoroughly: The key to getting the right texture is chilling the cheesecake until it’s firm. Be patient, and let it set completely.

• Soak the cashews well: Soaking the cashews helps create a creamy texture. Don’t skip this step! If you’re short on time, you can soak them in hot water for 30-60 minutes to soften them.

Variations:

• Fruit Flavor: Add a fruit puree to the filling, such as strawberry, blueberry, or mango, for a different flavor profile.

• Chocolate Layer: Add a thin layer of melted dairy-free chocolate between the crust and cheesecake filling for a chocolatey twist on the classic lemon flavor.

• Nut-Free: Replace the almonds in the crust with sunflower seeds or oats for a nut-free version of the recipe.

Substitutions:

• Coconut Cream: If you don’t have coconut cream, you can substitute with regular coconut milk, but be sure to use the thick cream from the top of the can. Alternatively, cashew cream can be used for a nutty base.

• Maple Syrup: If you don’t have maple syrup, you can substitute with agave nectar, coconut nectar, or even date syrup for sweetness.

• No Dates?: If you don’t have dates for the crust, you can substitute with raisins, dried figs, or apricots.

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Serving Ideas & Best Occasions

When to Serve:

• Summer Parties: These lemon cheesecake bars are light and refreshing, making them perfect for summer parties, BBQs, and picnics.

• Holidays: Serve them at Easter, Thanksgiving, or Christmas for a fresh, citrusy contrast to heavier holiday desserts.

• Potlucks: They are easy to slice and share, making them perfect for potlucks or gatherings.

• Healthy Snacks: These bars are also great as a healthier dessert or snack, made with wholesome ingredients and no-bake.

What to Serve With It:

• Fresh Fruit: Serve with more fresh fruit like berries, sliced peaches, or tropical fruits for a fresh contrast.

• Vegan Ice Cream: Pair with vegan vanilla or coconut ice cream for an extra indulgent treat.

• Herbal Tea: Serve these bars with a light, herbal tea like chamomile or mint to complement the tangy flavors.

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Nutritional Information (Approximate per Bar)

• Calories: 250–300 per bar

• Fat: 18–20g (from cashews, coconut cream, and coconut oil)

• Carbs: 30–35g (from dates, maple syrup, and fruit)

• Protein: 4–5g (from cashews)

• Fiber: 3–4g (from dates and almonds)

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Frequently Asked Questions (FAQ)

1. Can I make these bars ahead of time?

Yes, these bars are perfect for making ahead of time. They need to chill for at least 4 hours, but you can make them up to 2 days in advance and keep them in the fridge.

2. Can I freeze these bars?

Yes, you can freeze these lemon cheesecake bars for up to 1-2 months. Just wrap them tightly in plastic wrap or foil and place them in an airtight container. Let them thaw in the fridge overnight before serving.

3. Can I make these without cashews?

Yes! You can use soaked sunflower seeds or raw soaked almonds as a substitute for cashews, though the flavor and texture may differ slightly.

4. How do I make the crust without almonds?

If you’re looking for a nut-free crust, you can replace the almonds with oats or sunflower seeds, and blend them with dates for the same sticky texture.

5. Can I use regular dairy cream instead of coconut cream?

Yes, you can substitute regular cream, but it will no longer be dairy-free or vegan. The coconut flavor will also be replaced with a more neutral flavor from the dairy cream.

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