Hey there! Let me take you back to one of those summer days when life felt like a breeze. I was whipping up some snacks in my sunlit kitchen while my kiddos were outside, likely plotting some wild adventure. That’s when I decided to give this DIVINE NO-BAKE VEGAN LEMON CHEESECAKE BARS recipe a whirl. And let me tell you, this cool treat had everyone buzzing. I mean, who wouldn’t want that zesty, creamy goodness without turning on the oven when it’s sweltering outside? SO GOOD doesn’t even cover it.
I made these bars while dodging the dog barking at a squirrel and my youngest nearly toppling over a lemonade stand made out of cardboard. That’s what summer days are about—delicious snacks, family craziness, and a little bit of chaos. Trust me, you’re gonna want to keep this recipe close.
Why You’ll Love This Recipe
- Quick & Easy: Made in under an hour with absolutely NO BAKING!
- Budget-Friendly: Simple ingredients that won’t break the bank.
- Freezer Friendly: Make a batch, freeze them up, and enjoy later.
- Kid-Approved: Zesty, colorful, and a burst of flavor that’ll make ‘em smile.
- A Twist on Tradition: A vegan version that doesn’t compromise on flavor!
This isn’t your run-of-the-mill cheesecake. This recipe delivers that creamy texture with a fresh lemon zing that just hits different. You might even find it’s your new favorite summer treat!
Ingredients Needed
For the Crust
- 1 ½ cups almond flour (or crushed nuts of your choice)
- ½ cup Medjool dates, pitted (softened in warm water if they’re too dry)
- ¼ cup melted coconut oil
For the Cheesecake Filling
- 2 cups soaked cashews (soak ’em overnight or for at least 4 hours)
- ⅓ cup fresh lemon juice (the good stuff, no bottled)
- Zest from 2 lemons (don’t skip this; it amps everything up!)
- ⅓ cup maple syrup (or agave if you’re feeling frisky)
- 1 tsp vanilla extract
- Pinch of salt
How to Make This Recipe?
Step 1: Prep the Crust
Start by throwing the almond flour, softened dates, and melted coconut oil into a food processor. Blend it all until it sticks together like a sweet, sticky sandcastle. You want that texture, baby! Press this mixture into the bottom of an 8×8-inch dish, making sure it’s nice and even. Chill it in the fridge while you whip up the filling.
Step 2: Blend the Filling
Drain and rinse those soaked cashews, then toss them into the blender with the lemon juice, zest, maple syrup, vanilla, and salt. Blend until it’s as smooth as a jazz tune at midnight. Seriously, you’re aiming for SILKY—if it’s lumpy, keep blending!
Step 3: Assemble & Chill
Spread that luscious filling over the chilled crust like you’re icing the best cake ever. Pop it back into the fridge and let it set for at least 4 hours—or overnight if you can wait that long. Trust me, your patience will pay off.
Step 4: Slice & Serve
Once it’s set, slice those bars into squares and watch the family devour them like they’re going out of style. To jazz it up, you can drizzle a little extra maple syrup or top with extra lemon zest before serving!
How to Store It & Expert Tips
How to Store It
These bars are best kept in the fridge for up to a week. You can also freeze them for about 2-3 months. Just wrap them tight so they don’t develop freezer burn. To enjoy frozen, let them thaw in the fridge for a couple of hours before you dive in.
Expert Tips
- Got a nut allergy? Swap the cashews with silken tofu for a creamy yet nut-free alternative.
- Add in a splash of coconut cream if you’re feeling fancy; it gives a delightful richness.
- If you’re in a time crunch, skip the soaking and use already prepared cashew cream or a store-bought vegan cream cheese.
Conclusion
These DIVINE NO-BAKE VEGAN LEMON CHEESECAKE BARS are a real winner! They’re quick to whip up, super satisfying, and they’ll have everyone asking for more. So, give this recipe a try and let me know how it goes with a star rating and a comment below. Share it with your cousin who never shows up empty-handed.
Did you add your own spin? I wanna hear it!
FAQ
Q: Can I make these bars gluten-free?
Here’s the deal: Yes! Just make sure your almond flour is gluten-free, and you’re golden.
Q: How long do these bars last?
Real talk: In the fridge, they’ll last about a week, but good luck keeping them around that long!
Q: Can I use a different sweetener?
Sure thing! You can swap maple syrup with agave or coconut sugar, just adjust according to taste.
If your sweet tooth isn’t done yet, my Chocolate Chip Banana Bread is absolute chaos in the best way.
Vegan Lemon Cheesecake Bars
Ingredients
For the Crust
- 1.5 cups almond flour (or crushed nuts of your choice)
- 0.5 cups Medjool dates, pitted (softened in warm water if they’re too dry)
- 0.25 cups melted coconut oil
For the Cheesecake Filling
- 2 cups soaked cashews (soak ’em overnight or for at least 4 hours)
- 0.33 cups fresh lemon juice (the good stuff, no bottled)
- 2 pieces zest from 2 lemons (don’t skip this; it amps everything up!)
- 0.33 cups maple syrup (or agave if you’re feeling frisky)
- 1 tsp vanilla extract
- 1 pinch salt
Instructions
Preparation
- Start by throwing the almond flour, softened dates, and melted coconut oil into a food processor. Blend until it sticks together like a sweet, sticky sandcastle.
- Press this mixture into the bottom of an 8×8-inch dish evenly and chill it in the fridge.
Making the Filling
- Drain and rinse the soaked cashews, then blend them with the lemon juice, zest, maple syrup, vanilla, and salt until it’s smooth.
Assembling
- Spread the filling over the chilled crust. Pop it back into the fridge and let it set for at least 4 hours—or overnight.
Serving
- Once set, slice the bars into squares. Optionally, drizzle with extra maple syrup or top with lemon zest before serving.
