Healthy Lemon Cheesecake Bars

There’s just something so refreshing about the flavor of lemon, and it is especially enjoyable in the Spring and Summer months! These Healthy Lemon Cheesecake Bars are absolutely sensational! They consist of a delicious coconut date crust and a creamy dairy free lemon cashew coconut cream filling. They have the right balance of sweet and tangy, and will certainly brighten anyone’s day! These cheesecake bars are dairy, grain, gluten, and refined sugar free as well which makes them great for most dietary needs.

What you will need

Dates – I like to use Medjool date because they are bigger than other types.

Shredded Coconut – Coconut is rich in fiber and healthy fats and is a great food to incorporate in your diet!

Almond Flour – This is one of my favorite gluten free/grain free flour to use. It is higher in protein and fiber.

Raw Cashews – Soaking raw cashews and blending them makes such a creamy

Dairy Free Cream Cheese – My favorite brand is Kite Hill. It really does taste like the real deal!

Coconut Cream – Make sure to use the full fat one from the can! Try not to get any of the liquid part. This makes the lemon cheesecake filling extra creamy!

Coconut Oil – This helps the texture of the cheesecake stay more solidified when chilled. Coconut oil also provides a great source of brain boosting fats!

Lemon Juice – There’s nothing better than fresh squeezed lemon juice! I prefer this over a lemon flavoring.

Lemon Zest – Adding the zest definitely is a must when getting that strong lemon flavor.

Maple Syrup – You can also substitute with powdered monk fruit for a lower sugar option.

Natural Yellow Coloring – This is optional but it makes the lemon cheesecake squares even more vibrant!

Vanilla Extract – This adds an extra note of flavor!

How to make the healthy lemon cheesecake squares

First, add your pitted Medjool dates in one bowl and the cashews in another. Add hot water covering the dates and cashews then let them soak for an hour. Drain them well and pat to try. This will make them softer and easier to blend up!

Next, In a food processor, blend together the dates, coconut, and almond flour. Press the crust mixture in a 8×8 baking dish lined with parchment paper. (you can also use a silicone dish which I prefer because it’s easier to work with!

Then in a food processor or blender, add the cashews, coconut cream, and melted coconut oil then blend until smooth and creamy. Add the rest of the lemon cheesecake ingredients and blend until smooth.

Pour the lemon cheesecake mixture over the crust and spread out evenly. Place the cheesecake in the freezer for an hour. Giving the dish a side to side shake really does the trick!

After the cheesecake is set, take out of the freezer and let it thaw for a few minutes until it’s soft enough to cut into squares. Cut the cheesecake into 9 squares. Top with dairy free whip cream and lemon zest for a little extra and enjoy!

Other recipes you will enjoy

Lemon Blueberry Muffins

Coconut Lime Cheesecake

Chocolate Strawberries N’ Cream Cups