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A stack of three no-bake vegan lemon cheesecake bars, with a cashew-coconut crust, topped with whipped cream and a lemon wedge.

No-Bake Vegan Lemon Cheesecake Bars

By Chloe Martin
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.
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PREP TIME:20 minutes
CHILL TIME:4 hours
TOTAL TIME:4 hours 20 minutes
SERVINGS: 8 bars
COURSE: Dessert
CUISINE: American

Ingredients
 

Crust

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!

Notes

Coconut cream: Canned coconut cream gives the firmest, creamiest results. If you only have coconut milk on hand, refrigerate the can for at least 12 hours — the thick coconut cream will rise to the top. Scoop off the hardened cream and leave the coconut water behind. In a pinch, you can also use room-temperature full-fat coconut milk, but the bars may turn out a bit softer.
 
Storage: Store cheesecake bars in an airtight container in the fridge for up to 2 weeks or in the freezer for up to 3 months. Let thaw before eating.
Did you make this recipe?Leave a comment below and tag @chloescreativekitchen!