Why You’ll Love Divine No‑Bake Vegan Lemon Cheesecake Bars Recipe

This recipe is everything you could want in a vegan dessert:

Completely dairy-free and egg-free
No need to bake — just chill and enjoy
Naturally sweetened with maple syrup or agave
Bright, tangy lemon flavor from real lemon juice and zest
Simple ingredients and easy-to-follow steps
Make-ahead and freezer-friendly

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust:
raw almonds
rolled oats
shredded unsweetened coconut
maple syrup
melted coconut oil
pinch of salt

For the filling:
soaked raw cashews
coconut cream
fresh lemon juice
lemon zest
maple syrup or agave
vanilla extract
melted coconut oil
pinch of turmeric (optional, for color)

Directions

Soak the cashews: Place the raw cashews in hot water and soak for 1 hour (or overnight in room-temperature water). Drain before using.
Make the crust: In a food processor, pulse almonds, oats, and coconut until finely ground. Add maple syrup, melted coconut oil, and a pinch of salt. Pulse again until the mixture holds together when pinched.
Press and chill the crust: Line an 8×8-inch square pan with parchment paper. Press the crust mixture firmly and evenly into the bottom. Chill in the fridge while preparing the filling.
Blend the filling: In a high-speed blender, combine soaked cashews, coconut cream, lemon juice and zest, maple syrup or agave, vanilla, coconut oil, and optional turmeric. Blend until completely smooth and creamy.
Assemble: Pour the filling over the chilled crust and smooth out the top with a spatula. Tap the pan lightly on the counter to remove air bubbles.
Chill: Cover and refrigerate for at least 4 to 6 hours or overnight, until fully set.
Slice and serve: Once firm, lift the cheesecake out of the pan using the parchment paper. Slice into bars and enjoy chilled.

Servings and timing

Servings: 12–16 bars
Prep time: 30 minutes
Chill time: 4–6 hours (or overnight)
Total time: Approximately 5–6 hours including chilling

Variations

Key Lime Bars: Substitute lemon juice and zest with lime for a tropical twist.
Berry Swirl: Drop spoonfuls of raspberry or blueberry puree into the filling and swirl before chilling.
Toasted Coconut Topping: Sprinkle toasted coconut flakes on top before serving for added texture and flavor.
Nut-Free: Try using sunflower seeds or oats in place of almonds in the crust.
Graham Cracker Base: Use crushed vegan graham crackers with coconut oil instead of almonds and oats.

Storage/Reheating

Store bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze for up to 1 month. Allow frozen bars to thaw at room temperature for 10–15 minutes before serving. Do not microwave to thaw, as it may affect texture.

FAQs

How long do I need to soak the cashews?

Soak cashews in hot water for 1 hour or in room-temperature water overnight to ensure they blend into a creamy filling.

Can I make these bars nut-free?

Yes, you can experiment with sunflower seeds or oats in the crust and try silken tofu or coconut cream in the filling. The texture may vary slightly.

Is this dessert gluten-free?

Yes, as long as you use certified gluten-free oats, these bars are gluten-free.

What can I substitute for coconut cream?

Full-fat canned coconut milk (chilled and the cream scooped off the top) can be used as a substitute.

Can I use lemon extract instead of fresh lemon juice?

Fresh lemon juice and zest provide the best flavor, but lemon extract can be used in small amounts if necessary.

How long do the bars need to chill?

Chill for at least 4–6 hours or overnight to ensure they are fully set and easy to slice.

Can I freeze these bars?

Yes, they freeze well. Store them in an airtight container and thaw slightly before serving.

Do I need a food processor and blender?

Yes, both tools help achieve the best texture — the food processor for the crust and a high-speed blender for the creamy filling.

Can I make these ahead for a party?

Absolutely. These bars are perfect for making a day or two in advance and storing in the fridge or freezer.

What gives the filling its yellow color?

The yellow color comes from lemon zest and a small pinch of turmeric, which is optional but adds a warm golden hue.

Conclusion

These Divine No‑Bake Vegan Lemon Cheesecake Bars are everything you want in a light, plant-based dessert: zesty, smooth, and easy to make. They’re perfect for summer, special occasions, or simply treating yourself to something delicious and wholesome. With minimal prep and no baking involved, you’ll love how simple and satisfying they are to enjoy.

Divine No‑Bake Vegan Lemon Cheesecake Bars

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These no-bake vegan lemon cheesecake bars are a light, creamy, and zesty plant-based dessert made with wholesome ingredients like cashews, dates, coconut cream, and fresh lemon juice. Perfect for a refreshing treat that’s both dairy-free and gluten-free.

Author: Emily
Prep Time: 20 minutes
Cook Time: 0 minutes
Total Time: 4 hours 20 minutes (includes freezing time)
Yield: 9 bars
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegan

Instructions

Soak cashews overnight or in hot water for 1 hour, then drain and set aside.
In a food processor, blend almonds, dates, coconut oil, and sea salt until a sticky crust forms.
Press the crust mixture firmly into the bottom of a parchment-lined 8×8 inch pan. Freeze while preparing the filling.
Scoop out only the solid part of the refrigerated coconut milk and add to a high-speed blender with soaked cashews, maple syrup, lemon juice, lemon zest, vanilla extract, and cornstarch.
Blend until smooth and creamy.
Pour the filling over the crust and smooth the top with a spatula.
Freeze for at least 4–6 hours or until firm.
Let sit at room temperature for 10–15 minutes before slicing into bars.

Notes

Store leftovers in the freezer in an airtight container for up to 2 weeks.
Use fresh lemon juice for the best flavor.
Adjust sweetness to taste by adding more maple syrup if needed.
Cornstarch helps with firming the filling, but arrowroot powder works as a substitute.

Nutrition

Serving Size: 1 bar
Calories: 210
Sugar: 9g
Sodium: 45mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 2g
Protein: 4g
Cholesterol: 0mg