These no-bake vegan lemon cheesecake bars are rich, luscious, and packed with plenty of fresh lemon flavor. With a creamy filling and a crunchy cashew coconut crust, they are a delightful raw vegan dessert.
I’ve been on a no-bake cheesecake kick lately. Once I started experimenting with my raw vegan cheesecake base and realized how many flavor combinations were possible, there was no turning back.
I’ll be honest — I’m usually a chocolate-dessert girl through and through (hello no-bake cookie dough bars), but there’s something irresistible about a bright, citrusy lemon treat. These lemon cheesecake bars might just be my newest obsession.
The crust has a light crunch from cashews and shredded coconut, while the filling is silky, creamy (without a drop of dairy), and bursting with fresh lemon flavor. They’re naturally sweetened with agave nectar instead of refined sugar, and if you top them with dairy-free whipped cream and a little lemon zest? Pure sunshine in dessert form.
These bars are dairy-free, vegan, gluten-free, and refined sugar-free — and since they’re completely no-bake, you don’t even have to turn on the oven. They’re made with simple, nourishing ingredients so you can indulge in a treat that’s both delicious and feel-good.
Why You'll Love This Recipe
- Easy to make: Just blend, mix, layer, and chill — no complicated steps.
- No-bake: Perfect for warm days or when you don't want to bother with turning on the oven. And if you’re into no-bake treats, you’ll also love my Healthy No-Bake Double Chocolate Caramel Slice.
- Packed with zesty lemon flavor: If you love lemon desserts, then you're in for a treat! These bars have a fresh, uplifting flavor that is sure to brighten your day.
- Better-for-you dessert: Made with whole-food ingredients like cashews, coconut, and fresh lemon. Naturally vegan, dairy-free, gluten-free, and refined sugar-free.
Ingredients
These cheesecake bars are made with just a handful of simple whole-food ingredients! Here's what you'll need:
- Cashews: Used in both the crust and filling. They add a nutty crunch to the base and give the filling its creamy texture. Be sure to use raw unsalted cashews.
- Coconut cream: Makes these bars extra luscious, just like in my Vegan Pistachio Mousse! My favorites are Native Forest and Thai Kitchen. Canned coconut cream works best because it has more cream and less liquid compared to canned coconut milk. If you do use full-fat canned coconut milk, though, be sure to chill the can overnight then scoop out the thick cream. Light coconut milk isn’t ideal because it won’t firm up as well.
- Shredded coconut: Gives the crust a chewy texture and pairs perfectly with the cashews. If you prefer to skip it, simply replace it with an extra handful of cashews.
- Coconut oil: Adds richness and helps the filling set.
- Agave nectar: Naturally sweetens the bars without the need for refined sugar. Agave has a mild, delicate flavor that lets the lemon flavor shine through, although pure maple syrup works too.
- Lemon juice and zest: These cheesecake bars do not skimp on the lemon flavor! Fresh lemon juice gives the brightest flavor — I wouldn't recommend bottled lemon juice, but it will work in a pinch.
- Vanilla extract: Adds depth and rounds out the flavor, making the bars taste even more indulgent.
- Salt: Just a pinch enhances the sweetness and brings out the lemon.
- Turmeric: A tiny bit adds a vibrant yellow color without affecting the flavor. Optional, but fun.
- Toppings: These bars are even more delicious topped with dairy-free whipped cream, extra lemon zest, or thin lemon wedges.
Find the full ingredient list with measurements in the recipe card below.
Substitutions & Variations
- Key lime cheesecake: For a fun twist, swap the lemon for key limes. For color, replace the turmeric with a dash of green spirulina powder.
- Berry swirl: Simmer blueberries, strawberries, or raspberries with a splash of lemon juice and sweetener, let cool, and swirl into the bars before chilling. Or simply press a few fresh berries into the top.
- Make a full cheesecake: Spread the crust and filling into a pie pan instead of slicing into bars.
- Cashew-free option: I haven’t tested it yet, but raw unsalted macadamia nuts or blanched almonds should work as a substitute for the cashews. The flavor and texture will vary slightly. I don’t have a fully nut-free version yet.
How to Make No-Bake Vegan Lemon Cheesecake Bars
With just a few simple steps, you’ll have bright, tangy lemon cheesecake bars ready to enjoy.
Step 1: Soak Cashews
Before you begin, soften the cashews for the filling. Add ¾ cup raw cashews to a bowl, cover with water, and let them soak on the counter for 2–4 hours (or overnight). Drain and rinse before using.
If you’re short on time, use the quick method: bring a small pot of water to a boil, add the cashews, and boil for 10 minutes. Drain and rinse.
Step 2: Make the Crust
Line an 8×8-inch pan (or similar-sized pan 
— a loaf pan also works well) with parchment paper, leaving some overhang so that it's easy to remove the cheesecake bars later.
Add 1 cup raw cashews (not the soaked ones) to a high-powered blender or food processor. Pulse for 10–20 seconds, or until finely ground, but not quite ground into a flour. Add the shredded coconut and pulse for another 5–10 seconds to lightly break it down. The mixture should be crumb-sized.
Transfer the mixture to a medium mixing bowl. Add the melted coconut oil, agave, and salt, and stir until well combined. The mixture should be crumbly but stick together.
Press the crust firmly into the bottom of the prepared pan.
Step 3: Make the Filling
Add the soaked cashews, coconut cream, agave, melted coconut oil, lemon zest and juice, vanilla, salt, and turmeric to the blender or food processor — no need to wash it from earlier. Blend for 1–2 minutes, or until completely smooth with no visible cashew bits. Be sure to check that the mixture is as smooth as possible, and blend a little longer if there's still bits of cashews. Pour the filling over the crust and spread it into an even layer.
Step 4: Chill
Cover the pan with plastic wrap and chill in the fridge for at least 4 hours, or until firm.
Step 5: Serve
Once set, lift the cheesecake out of the pan using the overhanging parchment paper and slice into 8 bars. If you'd like, top them with dairy-free whipped cream and thin lemon wedges or lemon zest. Serve cold and enjoy!
Chloe's Tips
- Use a strong blender or food processor: A high-powered blender or a good food processor ensures the filling becomes completely smooth and creamy with no cashew bits. This makes all the difference to the final result!
- Blend long enough: Taste the filling — if it feels a bit grainy, blend for another 1–2 minutes and scrape down the sides as needed.
- Don’t rush the chill time: Let the cheesecake set for at least 4 hours (or overnight) for the best texture and clean slices. No one wants mushy cheesecake bars!
How to Store Lemon Cheesecake Bars
Store leftover no-bake lemon cheesecake bars in an airtight container in the fridge for up to 2 weeks. For longer term storage, keep in the freezer for up to 3 months and let thaw before eating.
Frequently Asked Questions
More No-Bake Desserts You'll Love
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Thank you!
–Chloe
No-Bake Vegan Lemon Cheesecake Bars
By Chloe MartinIngredients
Crust
- 1 cup raw unsalted cashews
- ½ cup shredded coconut
- 2 tablespoons coconut oil melted
- 2 tablespoons agave nectar or maple syrup
- ¼ teaspoon salt
Filling
- ¾ cup raw unsalted cashews
- ½ cup canned coconut cream or canned coconut milk (see notes)
- ¼ cup agave nectar or maple syrup
- 2 tablespoons coconut oil melted
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice from about 1 lemon
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ teaspoon ground turmeric optional, for color
Toppings (optional)
- non-dairy whipped topping
- thin lemon wedges or lemon zest
Instructions
Soak Cashews:
- Before you begin, soften the cashews for the filling. Add ¾ cup raw cashews to a bowl, cover with water, and let them soak on the counter for 2–4 hours (or overnight). Drain and rinse before using.If you’re short on time, use the quick-boil method: Bring a small pot of water to a boil, add the cashews, and boil for 10 minutes. Drain and rinse.
Make the Crust:
- Line an 8×8-inch pan with parchment paper, leaving an overhang for easy removal.
- Add 1 cup raw (unsoaked) cashews to a high-powered blender or food processor. Pulse for 10–20 seconds, or until finely ground. Add the shredded coconut and pulse for another 5–10 seconds to lightly break it down.
- Transfer the mixture to a medium mixing bowl. Add the melted coconut oil, agave, and salt, and stir until well combined. The mixture should be crumbly but slightly sticky.
- Press the crust firmly into the bottom of the prepared pan.
Make the Filling:
- Add the soaked cashews, coconut cream, agave, melted coconut oil, lemon zest and juice, vanilla, salt, and turmeric to the blender or food processor — no need to wash it from earlier. Blend for 1–2 minutes, or until completely smooth with no visible cashew bits. Pour the filling over the crust and spread it into an even layer.
Chill:
- Cover the pan with plastic wrap and chill in the fridge for at least 4 hours, or until firm.
Serve:
- Once set, lift the cheesecake out of the pan using the overhanging parchment paper and slice into 8 bars. Top with dairy-free whipped cream and thin lemon wedges or lemon zest, if desired. Serve and enjoy!
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