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Vegan Lemon Cheesecake Bars

Chloe's Creative Kitchen Verified

Chloescreativekitchen.com

Ingredients

Warning0 allergens identified

Vegan Lemon Cheesecake Bars

For the Crust

1 cup Cashews, Raw

½ cup CoconutShredded

2 tablespoons Coconut Oilmelted

2 tablespoons Agave Nectar Syrup, or maple syrup

¼ tsp Salt

For the Filling

¾ cup Cashews, Raw

½ cup Coconut Creamthick part at the top of 1 can of full fat coconut milk; scoop out and do not shake the can

¼ cup Agave Nectar Syrup, or maple syrup

2 tablespoons Coconut Oilmelted

2 tablespoons Lemon Juicefrom about 1 lemon

1 tbsp Lemon Zest lemon

1 tsp Vanilla Extract

¼ tsp Turmeric Powderoptional

¼ tsp Salt

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.

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.

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.

Slice into bars. Top with coconut whipped cream and lemon wedges or zest if desired. Enjoy!

Nutrition

My Calorie Intake

0
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Tips & Tricks (5)

Soak Cashews Properly 💧
Soak raw cashews in hot water for at least 2 hours (or overnight) to achieve the creamiest texture when blended, ensuring a luxurious cheesecake filling.
Toast the Crust Ingredients 🥥
Lightly toast the raw cashews and shredded coconut before mixing with coconut oil to develop deeper, nuttier flavors that elevate the entire dessert.
Balance Lemon and Sweetness ⚖️
Add lemon juice gradually while tasting, as its intensity varies; use zest first to gauge brightness, then adjust sweetener accordingly for the perfect balance.
Chill Gradually in Stages ❄️
Refrigerate for at least 4-6 hours but freeze overnight for best results; this allows the coconut cream and cashew base to set properly for clean, slice-able bars.
Enhance with Turmeric Subtly 🌟
Start with just 1/4 teaspoon turmeric and taste before adding more—it adds beautiful color and earthy depth without overpowering the delicate lemon flavor.