Yummy No-Bake Desserts – Vegan Lemon Cheesecake Bars

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These Divine No-Bake Vegan Lemon Cheesecake Bars are creamy, zesty, and made without dairy, eggs, or refined sugar. With a nutty crust and silky lemon filling, they’re the perfect refreshing dessert for summer parties, meal prep, or guilt-free indulgence.

Introduction: Zesty, Plant-Based Goodness in Every Bite

If you’re looking for a dessert that’s both indulgent and wholesome, these no-bake lemon cheesecake bars check every box. They’re silky smooth, tangy, and naturally sweetened—made entirely from real-food ingredients. And the best part? You don’t need to turn on the oven.

These bars are a plant-based twist on classic lemon cheesecake, replacing dairy with soaked cashews and coconut milk to create that creamy, melt-in-your-mouth texture. Fresh lemon juice gives the bars their signature brightness, while a simple date-nut crust holds it all together.

Whether you’re fully vegan, dairy-free, or just looking for a lighter dessert option, this recipe is guaranteed to impress without compromising flavor.

Ingredients Overview: What You’ll Need & Why

For the Crust:

  • Raw almonds or walnuts: Provide crunch, structure, and natural fats.

  • Medjool dates: Sweeten naturally and bind the crust together.

  • Coconut oil (optional): Helps the crust firm up when chilled.

  • Sea salt: Balances the sweetness.

For the Filling:

  • Raw cashews (soaked): The base of the creamy filling—soak for at least 4 hours or overnight to soften.

  • Coconut cream or full-fat coconut milk: Adds creaminess and stabilizes the filling.

  • Fresh lemon juice & zest: For that bold, zesty flavor.

  • Maple syrup or agave: A natural sweetener that blends smoothly.

  • Vanilla extract: Adds depth and warmth.

  • Coconut oil: Helps the filling set when chilled.

Optional Topping:

  • Lemon zest curls

  • Crushed freeze-dried raspberries

  • Coconut flakes

Step-by-Step Instructions: How to Make Vegan Lemon Cheesecake Bars

Step 1: Prepare the Pan

  • Line an 8×8-inch square pan with parchment paper, leaving an overhang on the sides for easy lifting later.

Step 2: Make the Crust

  1. In a food processor, pulse 1 cup raw almonds or walnuts, 1 cup pitted Medjool dates, and a pinch of salt until the mixture is sticky and crumbly.

  2. Press the mixture firmly and evenly into the bottom of the prepared pan.

  3. Place the pan in the freezer while you make the filling.

Step 3: Blend the Lemon Filling

  1. Drain and rinse 1½ cups soaked cashews.

  2. Add to a high-speed blender along with:

    • ½ cup coconut cream or the thick part from a can of full-fat coconut milk

    • ¼ cup lemon juice

    • Zest of 1 lemon

    • ⅓ cup maple syrup or agave

    • 1½ tsp vanilla extract

    • ¼ cup melted coconut oil

  3. Blend until completely smooth and silky—scrape down sides as needed.

Step 4: Assemble and Freeze

  1. Pour the lemon filling over the chilled crust.

  2. Smooth the top with a spatula and tap the pan on the counter to release air bubbles.

  3. Freeze for at least 4 hours, or until completely set.

Step 5: Slice and Serve

  1. Remove from freezer and let sit at room temperature for 10–15 minutes.

  2. Lift out of the pan and cut into bars.

  3. Garnish with lemon zest, coconut, or berries if desired.

  4. Serve chilled or slightly softened.

Tips, Variations & Substitutions

Tips for Success:

  • Soak cashews properly: This ensures a smooth filling. Use hot water for a quick 1-hour soak if short on time.

  • Use a high-speed blender: For the creamiest result.

  • Chill well: The bars must be fully frozen to slice cleanly.

Flavor Variations:

  • Lemon-Lavender: Add ½ tsp food-grade dried lavender to the filling.

  • Lemon Raspberry: Swirl in raspberry purée before freezing.

  • Meyer Lemon: Use Meyer lemons for a slightly sweeter, floral twist.

Substitutions:

  • Nut-free: Use sunflower seeds or coconut flour in the crust, and try silken tofu in place of cashews (texture will be softer).

  • Date-free: Use maple syrup and oats in the crust instead of dates.

  • Coconut-free: Substitute coconut cream with soaked macadamia nuts or plant-based yogurt (results may vary in firmness).

Serving Ideas & Occasions

These bars are ideal for:

  • Summer cookouts

  • Baby or bridal showers

  • Mother’s Day or Easter brunch

  • Afternoon tea

  • Make-ahead freezer snacks

Serve with:

  • Fresh mint

  • Lemon slices

  • Berry compote

You can also cut them into small squares and serve as part of a vegan dessert platter.

Nutritional & Health Notes

These bars are naturally sweetened, rich in plant fats, and free from refined sugar, dairy, and gluten (if using gluten-free ingredients).

Estimated Nutrition (1 of 12 bars):

  • Calories: 210–250

  • Protein: 4–5g

  • Carbs: 15–20g

  • Fiber: 2–3g

  • Fat: 14–18g (mostly from cashews and coconut)

Nutritional Highlights:

  • Cashews: Provide healthy fats, plant protein, and magnesium.

  • Lemon juice: Adds vitamin C and a natural detoxifying element.

  • Dates: High in fiber and potassium.

  • Coconut oil: Stabilizes the texture and adds richness without dairy.

These bars are energizing, satisfying, and a smart alternative to traditional cheesecake.

FAQ: No-Bake Vegan Lemon Cheesecake Bars

1. How long do these bars last?

They’ll keep for 5–6 days in the fridge or up to 2 months in the freezer. Store in an airtight container.

2. Can I make them without a blender?

A high-speed blender or food processor is essential for the creamy filling. Regular blenders may leave a grainy texture.

3. What if I don’t have coconut cream?

You can chill a can of full-fat coconut milk and scoop out the thick part. Or substitute with cashew cream or dairy-free yogurt.

4. Are these gluten-free?

Yes, if you use gluten-free oats or nuts in the crust. Always double-check labels.

5. Can I serve them straight from the freezer?

Let them soften at room temp for 10–15 minutes before serving for the perfect texture.

6. Can I double the recipe?

Yes! Use a 9×13-inch pan and double all ingredients. You may need to freeze a little longer to fully set.

7. Can I add a fruit layer?

Absolutely. A thin layer of raspberry, strawberry, or blueberry purée makes a beautiful and tasty addition before freezing.

Tasty Recipes Card (Plain Text Format)

Description:
A no-bake vegan lemon cheesecake made with cashews, coconut cream, and dates. Zesty, creamy, and dairy-free—perfect for summer and healthy dessert lovers.

Ingredients:

Crust:

  • 1 cup raw almonds or walnuts

  • 1 cup Medjool dates, pitted

  • Pinch of sea salt

  • 1 tbsp melted coconut oil (optional)

Filling:

  • 1½ cups raw cashews, soaked

  • ½ cup coconut cream (or thick part from canned coconut milk)

  • ¼ cup lemon juice

  • Zest of 1 lemon

  • ⅓ cup maple syrup or agave

  • 1½ tsp vanilla extract

  • ¼ cup melted coconut oil

Optional Garnish:

  • Lemon zest

  • Coconut flakes

  • Freeze-dried raspberries

Instructions:

  1. Line an 8×8″ pan with parchment paper.

  2. Pulse crust ingredients in a food processor until sticky. Press into pan. Freeze.

  3. Blend all filling ingredients until completely smooth.

  4. Pour over crust and smooth top. Tap to remove air bubbles.

  5. Freeze 4+ hours until firm.

  6. Let sit 10–15 mins before slicing. Garnish and serve chilled.

Notes:

  • Soak cashews 4+ hours or use hot water for quick soak.

  • Store in fridge (5 days) or freezer (2 months).

  • Swap lemon for lime or Meyer lemon if preferred.

Details:

  • Prep Time: 20 minutes

  • Chill Time: 4 hours

  • Total Time: 4 hours 20 minutes

  • Yield: 12 bars

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