No-Bake Vegan Lemon Cheesecake Bars – creamy, bright, dairy-free
These no-bake vegan lemon cheesecake bars are creamy, tangy, and bursting with citrus flavor — made with soaked cashews, coconut cream, and a nutty date crust. Perfect for warm weather or anytime you want a healthy indulgence.
- Prep Time: 20 minutes
- Freeze Time:: 4 hours
- Total Time: 4 hours 20 minutes
- Yield: 12 bars 1x
Ingredients
Crust:
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1 cup raw almonds
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1 cup Medjool dates, pitted
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¼ cup shredded coconut (optional)
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Pinch of salt
Filling:
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1½ cups raw cashews, soaked
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½ cup coconut cream
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⅓ cup lemon juice
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1 tbsp lemon zest
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⅓ cup maple syrup or agave
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¼ cup melted coconut oil
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1½ tsp vanilla extract
Instructions
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Soak cashews in hot water for 1 hour. Drain and rinse.
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Blend crust ingredients in a food processor until sticky. Press into parchment-lined 8×8 pan. Freeze.
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Blend filling ingredients in a high-speed blender until smooth. Pour over crust and smooth.
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Freeze for 4+ hours.
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Slice into bars and serve slightly thawed.
Notes
Store in freezer up to 2 months. Customize with other citrus or swirl in fruit purée.