Why You’ll Love No-Bake Plant-Based Lemon Cheesecake Squares Recipe
- It’s completely no-bake, making it simple and convenient to prepare.
- The creamy lemon filling has a cheesecake-like texture without using dairy.
- The combination of fresh lemon juice and zest creates a bright, refreshing flavor.
- The almond, oat, and coconut crust adds a satisfying texture and natural sweetness.
- It can be prepared ahead of time and stored for whenever you need a quick dessert.
- It uses plant-based ingredients while still delivering a rich and indulgent cheesecake experience.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup raw almonds
- ½ cup rolled oats
- ½ cup shredded unsweetened coconut
- 3 tbsp maple syrup
- 3 tbsp melted coconut oil
- Pinch of salt
- 1 ½ cups raw cashews (soaked)
- ¾ cup coconut cream
- ⅓ cup fresh lemon juice
- 1 tbsp lemon zest
- ⅓ cup maple syrup
- 1 tsp vanilla extract
- ¼ cup melted coconut oil
- Pinch of turmeric (optional)
Directions
- Soak the cashews in hot water for 1 hour, then drain and rinse them thoroughly. This helps soften the cashews and creates a smoother cheesecake filling.
- Add almonds, rolled oats, and shredded coconut to a food processor. Pulse until the mixture becomes finely ground.
- Add maple syrup, melted coconut oil, and salt. Process until the mixture becomes sticky and clumps together.
- Line an 8×8-inch pan with parchment paper and press the crust mixture firmly into the bottom. Chill while preparing the filling.
- Add soaked cashews, coconut cream, lemon juice, lemon zest, maple syrup, vanilla extract, melted coconut oil, and optional turmeric to a blender. Blend until completely smooth and creamy.
- Taste the filling and adjust the lemon flavor or sweetness if desired.
- Pour the filling over the chilled crust and smooth the surface. Gently tap the pan to help remove any air bubbles.
- Refrigerate for 4–6 hours or overnight until the cheesecake is fully set.
- Slice into squares and serve cold.
Servings and timing
- Servings: 16 squares
- Prep time: 30 minutes
- Chilling time: 4–6 hours
- Total time: About 4 hours 30 minutes to 6 hours 30 minutes, depending on chilling time
Variations
- Add fresh berries such as blueberries, raspberries, or strawberries on top for extra flavor and color.
- Replace part of the lemon juice with lime juice for a tropical citrus twist.
- Add a layer of fruit compote between the crust and filling for a different texture.
- Sprinkle toasted coconut over the top before serving for added crunch.
- Use orange zest and juice instead of lemon for a sweeter citrus variation.
- Add a few drops of almond extract for a deeper nutty flavor.
Storage/Reheating
Store leftover lemon cheesecake squares in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze the squares for up to 2 months. Place parchment paper between layers to prevent sticking. Thaw frozen squares in the refrigerator before serving.
These cheesecake squares are best enjoyed chilled and do not require reheating.
FAQs
Can I make these lemon cheesecake squares without soaking the cashews?
Soaking the cashews is recommended because it softens them and helps create a smooth, creamy filling. If you forget to soak them, you can use hot water and soak the cashews for a shorter time until they soften.
Can I use another nut instead of cashews?
Cashews provide the creamy texture that makes this dessert cheesecake-like. Other nuts may change the texture, but soaked macadamia nuts can be used as an alternative.
Can I make this recipe gluten-free?
Yes. The recipe can easily be made gluten-free by using certified gluten-free rolled oats.
Can I reduce the sweetness?
Yes. You can reduce the amount of maple syrup slightly, depending on your taste preference. Keep in mind that maple syrup also helps balance the tart lemon flavor.
Why is turmeric added to the filling?
Turmeric is optional and is mainly used to give the filling a subtle golden cheesecake color. It does not significantly affect the flavor when used in a small amount.
Can I make these cheesecake squares ahead of time?
Yes. These squares are ideal for making ahead because they need several hours to chill and set. They can be prepared a day or two before serving.
Can I use bottled lemon juice instead of fresh lemon juice?
Fresh lemon juice is recommended because it provides a brighter and more natural citrus flavor. Bottled lemon juice can work in a pinch, but the taste may be less vibrant.
How do I get clean slices?
For neat squares, make sure the cheesecake is fully chilled and set. Use a sharp knife and wipe it clean between cuts for smoother edges.
Can I make this recipe in a different pan size?
Yes. You can use a different pan size, but the thickness of the cheesecake layer and crust will change. A smaller pan will create thicker squares, while a larger pan will make thinner ones.
Is this recipe freezer-friendly?
Yes. These cheesecake squares freeze very well. Store them in an airtight container and thaw them in the refrigerator before serving for the best texture.
Conclusion
No-bake plant-based lemon cheesecake squares are an easy and refreshing dessert that combines a creamy lemon filling with a flavorful almond and coconut crust. With simple ingredients, no oven required, and plenty of make-ahead convenience, this recipe is a delicious option for anyone looking for a dairy-free treat that still feels indulgent.
No-Bake Plant-Based Lemon Cheesecake Squares
These creamy no-bake plant-based lemon cheesecake squares feature a nutty crust and a bright, refreshing lemon cashew filling. A simple chilled dessert perfect for sharing.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 30 minutes
- Yield: 16 servings
- Category: Dessert
- Method: No Bake
- Cuisine: Plant-Based
- Diet: Vegan
Ingredients
- 1 cup raw almonds
- ½ cup rolled oats
- ½ cup shredded unsweetened coconut
- 3 tbsp maple syrup
- 3 tbsp melted coconut oil
- Pinch of salt
- 1 ½ cups raw cashews (soaked)
- ¾ cup coconut cream
- ⅓ cup fresh lemon juice
- 1 tbsp lemon zest
- ⅓ cup maple syrup
- 1 tsp vanilla extract
- ¼ cup melted coconut oil
- Pinch of turmeric (optional)
Instructions
- Soak cashews in hot water for 1 hour, then drain and rinse.
- Pulse almonds, rolled oats, and shredded coconut in a food processor until finely ground.
- Add maple syrup, coconut oil, and salt. Process until the mixture clumps together.
- Press the crust mixture into a lined 8×8 pan and chill.
- Blend cashews, coconut cream, lemon juice, lemon zest, maple syrup, vanilla extract, coconut oil, and optional turmeric until smooth and creamy. Adjust lemon or sweetness to taste.
- Pour the filling over the crust and smooth the top. Tap gently to remove air bubbles.
- Chill for 4–6 hours or overnight until fully set.
- Slice and serve cold.
Notes
- Store leftovers in the fridge or freezer.
- Adjust lemon juice or maple syrup to suit your preferred flavor balance.
- Turmeric is optional and adds a light golden color.
Nutrition
- Serving Size: 1 square
- Calories: 260 kcal
- Sugar: 9 g
- Sodium: 60 mg
- Fat: 19 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 0 mg
