Lemon Vegan Cheesecake Bars

a plate with lemon bars and raspberries on it.

5 from 2 votes

Spring has sprung with these delicious Vegan Cheesecake Bars. That's right, this Lemon No Bake Vegan Cheesecake recipe is made with real ingredients and doesn't require an oven.

Prep 4

Cook 0

Total 4

Fat 28

Carbs 35

Protein 9

Yield

Ingredients

Raw Crust

2 cups pitted Medjool dates packed, ~18-20
2 cups raw, unsalted cashews
1/2 teaspoon coarse sea salt separated

Vegan Cheesecake Filling

2 cups raw, unsalted cashews
1 cup coconut cream just the harder coconut meat/cream*
2 tablespoons maple syrup
⅓ cup fresh lemon juice ~1 large lemon
Zest from one large lemon
2 tablespoons coconut oil melted

Instructions

Soften the cashews. Place two cups of cashews into a medium bowl and cover them with boiling water. Let them soak for at least an hour or overnight. This step is crucial as it softens the cashews so they turn into a creamy filling.
Prepare the crust. Add the cashews to a high-speed food processor and blend on low until they turn into a cashew flower. Add the pitted dates and ¼ teaspoon salt. A process on high until the ingredients form a dough that forms a ball.
Line a 9x9-inch pan with parchment paper. Gently press the crust evenly into the bottom of the pan. Salt the top of the crust with the flakey sea salt. Set aside.
Once cashews have soaked for the appropriate amount of time (cashews should be soft and squishy), strain the water from the cashews. Transfer them to a high-speed blender.
Add the coconut cream, maple syrup, lemon juice, and lemon zest to the blender and blend on high until completely smooth and creamy.
When the filling is a smooth consistency, add coconut oil and mix one more time to fully combine all ingredients.
Transfer the cheesecake filling on top of the crust. Spread it out evenly with a spatula and garnish with lemon zest. Transfer the pan into the freezer for 1-2 hours to set.
When bars are hard and ready to eat. Remove from the freezer and slice them into small squares. Top them with vegan whip and lemon zest.
Serve immediately or store them in the freezer until ready to serve

Tips & Notes

This recipe was slightly updated on July 25, 2023.
When coconut cream comes in a can it is usually separated into a hard coconut cream and coconut water. We only use the coconut cream portion. The only instance this may not be the case is if it is stored in a hot place. Be sure the coconut cream is stored in a cool, dark place. Use the coconut cream and discard the water.
We do not recommend using coconut milk for this recipe.
Be sure to use raw cashews that have been soaked for at least an hour in hot water.
If you end up with a grainy cashew filling, that means you haven’t blended the mixture enough. If you do not have a high-powered blender, this can sometimes be an issue as well.

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Nutrition Facts