Vegan Lemon Cheesecake Bars
These divine no-bake vegan lemon cheesecake bars are a refreshing, creamy dessert that’s quick to make and perfect for summer. Kid-approved and freezer-friendly!
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.
Notes
These bars are best stored in the fridge for up to a week or frozen for 2-3 months. Wrap tightly to prevent freezer burn. For a nut-free option, swap cashews for silken tofu.