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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.

Ingredients

  • 1 cup raw cashews (soaked overnight or in hot water for 1 hour)
  • 1/2 cup almonds
  • 1/2 cup Medjool dates (pitted)
  • 1 tbsp coconut oil (melted)
  • 1/4 tsp sea salt
  • 1 can (13.5 oz) full-fat coconut milk (refrigerated overnight)
  • 1/3 cup maple syrup
  • 1/4 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 2 tbsp cornstarch or arrowroot powder

Instructions

  1. Soak cashews overnight or in hot water for 1 hour, then drain and set aside.
  2. In a food processor, blend almonds, dates, coconut oil, and sea salt until a sticky crust forms.
  3. Press the crust mixture firmly into the bottom of a parchment-lined 8×8 inch pan. Freeze while preparing the filling.
  4. 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.
  5. Blend until smooth and creamy.
  6. Pour the filling over the crust and smooth the top with a spatula.
  7. Freeze for at least 4–6 hours or until firm.
  8. 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

Find it online: https://yumfamilyrecipes.com/divine-no-bake-vegan-lemon-cheesecake-bars/