- VE
- VN
- GF
- LC
Vegan Lemon Cheesecake Bars
These lemon cheesecake bars are a raw vegan dessert and are gluten free and refined sugar free. They have the most creamy, luscious texture thanks to cashews and coconut cream! They have just the right amount of sweetness that balances with the fresh lemon flavor and a lightly crunchy cashew coconut crust. Plus, they're easy to make and no baking is needed! These healthy cheesecake bars will certainly brighten up your summer.
Ingredients
For the Crust
For the Filling
Instructions
- Step 1
Start by adding 3/4 cup cashews for the filling into a large bowl and cover with water. Leave on the counter and soak at least 2-4 hours or overnight. Alternatively, bring a small pot of water to a boil, add cashews to the pot, and continue to boil for 10 minutes. Drain and rinse cashews.
- Step 2
For the crust, add 1 cup cashews (not the soaked cashews) to a blender. Blitz for 10-20 seconds or until finely ground. Add coconut to blender and blend for 10 seconds to slightly break it down. Transfer mixture into a medium mixing bowl. Add in melted coconut oil, agave, and salt. Stir until well combined. Line a loaf pan with parchment paper and press mixture firmly into the bottom. No need to wash the blender.
- Step 3
For the cheesecake, add soaked cashews, coconut cream, agave, melted coconut oil, lemon zest and juice, vanilla, turmeric, and salt to the blender. Blend for 1-2 minutes until very smooth with no lumps. Pour and spread over crust. Refrigerate at least 3-4 hours or until firm.
- Step 4
Slice into bars. Top with coconut whipped cream and lemon wedges or zest if desired. Enjoy!
Tips & Tricks
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