Print

No-Bake Plant-Based Lemon Cheesecake Squares

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

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

  1. Soak cashews in hot water for 1 hour, then drain and rinse.
  2. Pulse almonds, rolled oats, and shredded coconut in a food processor until finely ground.
  3. Add maple syrup, coconut oil, and salt. Process until the mixture clumps together.
  4. Press the crust mixture into a lined 8×8 pan and chill.
  5. 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.
  6. Pour the filling over the crust and smooth the top. Tap gently to remove air bubbles.
  7. Chill for 4–6 hours or overnight until fully set.
  8. 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

Find it online: https://yumfamilyrecipes.com/no-bake-plant-based-lemon-cheesecake-squares/