Light, bright, and effortlessly refreshing, No-Bake Vegan Lemon Cheesecake Bars are the ultimate warm-weather treat. With a silky lemony filling and a crunchy nut-based crust, these bars strike the perfect balance between indulgent and wholesome.
What sets them apart? They require zero baking, are entirely plant-based, and still deliver the rich, creamy texture you’d expect from a traditional cheesecake. The fresh lemon juice adds a tangy punch, while soaked cashews and coconut cream blend into a luscious filling that melts in your mouth.
Perfect for spring gatherings, summer desserts, or everyday snacking, these bars chill beautifully in the freezer and slice clean every time.
Ingredients Overview
These cheesecake bars use a handful of clean, vegan ingredients to replicate the luxurious taste and feel of classic cheesecake — no dairy, no eggs, and no oven.
Crust Ingredients
-
Raw Almonds or Walnuts
Provide crunch and natural oils. Almonds offer a more neutral flavor; walnuts add richness. -
Medjool Dates
Act as a natural sweetener and binder. Soaked for 10 minutes in warm water for easy blending. -
Shredded Coconut (Unsweetened)
Adds texture and subtle flavor while helping the crust hold together. -
Sea Salt
Enhances flavor and balances sweetness.
Filling Ingredients
-
Raw Cashews (Soaked)
Once soaked and blended, they become smooth, rich, and creamy — the perfect dairy-free base. -
Full-Fat Coconut Milk or Coconut Cream
Lends body and richness. Use the thick part from a chilled can for best results. -
Fresh Lemon Juice
Brings brightness and tang. Use real lemons for the most vibrant flavor. -
Lemon Zest
Intensifies citrus flavor without extra acidity. -
Maple Syrup or Agave
A natural liquid sweetener that blends easily into the filling. Adjust to taste. -
Vanilla Extract
Adds warmth and rounds out the lemon. -
Coconut Oil (Melted)
Helps firm up the filling when chilled.
Optional: A pinch of turmeric for a soft yellow hue, or a tablespoon of plant-based yogurt for added tang.
Step-by-Step Instructions
These bars come together in three simple steps: making the crust, blending the filling, and freezing to set.
1. Prepare the Crust
-
Line an 8×8-inch square pan with parchment paper, leaving overhang for easy removal.
-
In a food processor, combine:
-
1 cup raw almonds or walnuts
-
1 cup pitted Medjool dates (softened)
-
¼ cup shredded coconut
-
Pinch of sea salt
-
-
Process until the mixture is crumbly and sticks together when pressed.
-
Press evenly into the bottom of the pan. Use the back of a spoon to compact it.
-
Chill in the freezer while preparing the filling.
2. Make the Lemon Cheesecake Filling
-
Drain and rinse 1½ cups soaked cashews (soaked at least 4 hours or boiled for 10 minutes).
-
In a high-speed blender, combine:
-
Soaked cashews
-
½ cup full-fat coconut cream
-
⅓ cup fresh lemon juice
-
1 tablespoon lemon zest
-
¼ to ⅓ cup maple syrup
-
2 tablespoons melted coconut oil
-
1 teaspoon vanilla extract
-
-
Blend until completely smooth and creamy. Scrape down sides as needed.
-
Taste and adjust: add more lemon juice for tartness, syrup for sweetness, or a touch of zest for intensity.
3. Assemble & Set
-
Pour the lemon filling over the chilled crust.
-
Smooth the top with a spatula.
-
Freeze for 3–4 hours, or until firm.
-
Once set, remove from pan using the parchment handles and slice into bars.
4. Serve
-
Let bars sit at room temp for 10–15 minutes before serving for a creamier texture.
-
Garnish with:
-
Lemon zest curls
-
Edible flowers
-
Coconut flakes
-
Fresh berries
-
Tips, Variations & Substitutions
-
Nut-Free Crust: Use sunflower seeds or oats in place of almonds, and dates as-is.
-
Tangier Filling: Add a spoonful of plain coconut yogurt for extra zing.
-
Citrus Twist: Swap lemon for lime or use a mix of orange and lemon zest.
-
Low-Sugar Option: Use stevia or monk fruit instead of maple syrup.
-
No Coconut? Replace coconut cream with unsweetened almond yogurt and increase cashews slightly.
Make it extra beautiful by swirling a raspberry purée on top before freezing, or layering with a thin blueberry compote.
Serving Ideas & Occasions
These chilled bars are perfect for:
-
Summer picnics or potlucks — no baking, no melting mess
-
Mother’s Day, Easter, or bridal showers
-
After-dinner desserts when something light and bright is needed
-
Meal-prepped snacks — freeze and grab throughout the week
Serve with a side of hot tea or iced matcha for a refreshing combo. The citrus flavor cuts through richness beautifully.
Nutritional & Health Notes
These lemon cheesecake bars are:
-
Vegan and dairy-free
-
Gluten-free (with almond or walnut crust)
-
Naturally sweetened
-
Rich in healthy fats, fiber, and plant-based protein
One small bar (1 of 16) contains approximately:
-
Calories: 180–220
-
Carbs: 15–20g
-
Protein: 4–5g
-
Fat: 12–15g
Because they’re so satisfying, smaller portions go a long way. The healthy fats and fiber make them more balanced than most traditional desserts.
FAQs
Q1: Can I make these without a food processor?
Yes, but it helps. For the crust, finely chop dates and nuts by hand or use a mini chopper. For the filling, a high-speed blender is essential for the smoothest texture.
Q2: How long do they last in the freezer?
Up to 1 month. Store in an airtight container. Let thaw for 10–15 minutes before enjoying.
Q3: Can I refrigerate instead of freezing?
You can, but they won’t set as firmly. Chill overnight and expect a softer texture, more like mousse bars.
Q4: Can I use bottled lemon juice?
Fresh is best for flavor. Bottled juice can taste flat or bitter. If using bottled, add extra zest to compensate.
Q5: How do I make this without coconut oil?
Omit it and replace with an extra tablespoon of cashews. The filling will be slightly softer, but still firm enough when frozen.
Q6: What if I don’t have coconut cream?
Use the thick part of a chilled can of full-fat coconut milk, or substitute with unsweetened vegan yogurt for a tangier twist.
Q7: Can I make these ahead for a party?
Yes! Make and freeze up to a week ahead. Slice and store between parchment layers in a sealed container.