Vegan Lemon Cheesecake Bars – Quick, No-Bake Sweet Treat
Creamy, tangy, and naturally sweet, these no-bake vegan lemon cheesecake bars are made with cashews, coconut cream, and a date-almond crust — a refreshing plant-based dessert with zero baking required.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 25 minutes (includes chilling)
- 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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Pinch of salt
Filling:
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1½ cups coconut cream
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1½ cups raw cashews, soaked
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½ cup fresh lemon juice
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Zest from 2 lemons
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⅓ cup maple syrup
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¼ cup coconut oil, melted
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1 tsp vanilla extract
Instructions
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Line an 8×8-inch pan with parchment paper.
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Blend almonds, dates, and salt in a food processor until sticky. Press into pan and freeze.
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Blend soaked cashews, coconut cream, lemon juice, zest, maple syrup, coconut oil, and vanilla until smooth.
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Pour over crust, smooth top, and freeze for 4 hours.
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Chill in fridge 30–60 minutes before slicing. Garnish as desired.
Notes
Use lime or orange for a citrus variation. Store leftovers in the fridge up to 6 days or freeze up to 2 months.