Vegan 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 Vegan 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.
Why you will love this lemon cheesecake bars
Lemon desserts are definitely a favorite of mine, especially when the spring and summer months hit! I love the fresh zesty citrus flavor notes and there are so many fun ways to create lemon desserts such as these delightful vegan lemon cheesecake bars!
Lemon bars always seem so intimidating and usually require dairy and eggs. I love these no bake lemon cheesecake bars because they are pretty effortless to make and don’t require any baking or tempering. This recipe is made with better-for-you ingredients that are gluten, dairy, and refined sugar free which makes them a great option for those with food sensitivities or dietary preferences.
What you will need
Gluten Free Cookies – Using gram cracker style cookies work well or I personally love the lemon sweet thins cookies by Simple Mills.
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.
Honey – You can also substitute with powdered monk fruit or maple syrup.
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!
Dairy Free Whipped Cream – we will top each lemon bar with a little whipped cream when serving.
Lemon Slices – We will use some lemon slices for a cute garnish on top of the lemon cheesecake bars.
How to make the vegan lemon cheesecake squares
Make the Crust
First, make the crust by adding the cookies to a food processor. Process until a fine cooking crumb consistency forms. Add the cookie crumbs to a bowl along with 1/3 cup melted coconut oil. Mix together until the cookie crumbs are coated evenly with the melted coconut oil. Then, press the cookie crust mixture down evenly in a parchment paper lined 8×8 square pan and then set aside.
Make the Cheesecake Filling
Next, make the lemon cheesecake mixture by adding the soaked cashews, cream cheese, coconut cream, the remaining 1/3 cup melted coconut oil, honey, lemon juice and zest, vanilla extract, and natural yellow food coloring. Blend the ingredients on high for a couple minutes until smooth and creamy.( you may need to scrape the sides of the blender a couple of times.) Pour the lemon cheesecake mixture over the crust in the 8×8 dish. Cover the dish and then place in the freezer for 4 hours to set.
Cut and Garnish the Lemon Cheesecake Bars
Take the cheesecake out of the freezer and pull it carefully out of the 8×8 dish with the parchment paper and place it on a large plate in the fridge to thaw for 1 hour. Then take the lemon cheesecake out of the fridge and carefully cut into 16 squares. Lastly, top each lemon cheesecake bar with some dairy free whip cream and a lemon slice and enjoy.
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Vegan Lemon Cheesecake Bars
Equipment
- 1 8×8 dish
- Parchment paper
- Food Processor
Ingredients
For the crust
- 3 cups gluten free/paleo gram cracker style cookies
For the lemon cheesecake filling
- 2 cups raw cashews(soaked in hot water for 1 hour then drained)
- 16 oz dairy free cream cheese(room temp)
- 1/4 cup coconut cream( from the can and at room temp)
- 2/3 cup melted coconut oil (divided in half)
- 2/3 cup honey or maple syrup
- Juice and zest of 2 lemons
- Natural yellow food coloring(optional)
- 1 tsp vanilla extract
- Dairy free whip cream for topping
- A few small lemon slices for garnishing.
Instructions
- Make the crust by adding the cookies to a food processor. Process until a fine cooking crumb consistency forms.
- Add the cookie crumbs to a bowl along with 1/3 cup melted coconut oil. Mix together until the cookie crumbs are coated evenly with the melted coconut oil.
- Press the cookie crust mixture down evenly in a parchment paper lined 8×8 square pan and then set aside.
- Make the lemon cheesecake mixture by adding the soaked cashews, cream cheese, coconut cream, the remaining 1/3 cup melted coconut oil, honey, lemon juice and zest, vanilla extract, and natural yellow food coloring.
- Blend the ingredients on high for a couple minutes until smooth and creamy.( you may need to scrape the sides of the blender a couple of times.)
- Pour the lemon cheesecake mixture over the crust in the 8×8 dish. Cover the dish and then place in the freezer for 4 hours to set.
- Take the cheesecake out of the freezer and pull it carefully out of the 8×8 dish with the parchment paper. Place on a plate in the fridge to thaw for 1 hour.
- Take the lemon cheesecake out of the fridge and carefully cut into 16 squares.
- Top each lemon cheesecake bar with some dairy free whip cream and a lemon slice and enjoy.
Notes
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