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.
Equipment
- 1 8x8 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 8x8 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 8x8 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 8x8 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
Store in the fridge for up to a week or in the freezer for a few months.