Tangy Lemon Cheesecake Bars
This recipe for Lemon Cheesecake Bars is about to become your new favorite dessert! Not only are these bars entirely plant-based, but they have a silky smooth texture and flavor that will rival any traditional cheesecake.They are super creamy, bursting with flavour, made and with simple ingredients that you probably already have on hand. They feature a nutty crunchy crust and velvety smooth filling. They are warmly spiced but refreshing!This no bake recipe is easy to make, using good-for-you ingredients. The perfect portion-controlled treat for a healthy snack or dessert! Or any time you are craving a little something sweet!These babies are as cute as they are delicious. They look as impressive as they taste, and you will love that they are naturally sweetened.Chock full of yum, this recipe is nothing like a regular cheesecake. Instead of using cream cheese and loads of sugar, this is made with cashews, coconut cream, along with a kick of lemon and a hint of vanilla. It’s like a tropical holiday in your mouth! The cashews are soaked until they become plump and moist. They are then thrown in a blender with coconut cream to form the irresistible filling. There is even a hidden vegetable in the base crust. It makes me excited that such a beautiful and delicious creation can be made purely from natural ingredients.I love that you don’t have to use your oven, and the bars are just the right size to satisfy a sweet tooth without over indulging. Creamy, slightly tart, perfectly sweet and 100% irresistible. Better than real cheesecake and the perfect healthy, simple dessert to feed a crowd (or just you).A cross between a cupcake and cheesecake and these squares make a delicious handheld, four bite sweet treat for parties, brunch, pot lucks, family gatherings and are a real crowd pleaser. They are sure to be a hit and you will be asked for the recipe.
Servings 16
Ingredients
Base Crust
- 1 1/2 cups almonds, walnuts or pecans
- 1 cup dates, soaked 30 minutes and drained
- 1/2 cup desiccated coconut
- 1/2 cup grated carrot
- 2 tablespoons coconut oil, melted
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
Cashew Lemon Filling
- 2 cups cashews, soaked 3+ hours and drained
- 1 13.5 oz can coconut cream, full fat (solid part only) *see note below
- 1/4 cup coconut oil, melted
- 1/4 cup honey or maple syrup
- 2-3 lemons, juice and zest - depending on how lemon-y you prefer
- 1 teaspoon vanilla extract
Instructions
- Base Crust
- Note: Place the can of coconut cream in the fridge or freezer for at least 1-2 hours before making these bars to allow coconut cream to separate.Line an 8 x 8” baking pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bars out easier for cutting.Place almonds into a food processer and process until broken down and crumbly. Add dates, coconut, carrot, coconut oil, cinnamon and ginger and continue to process until mixture is sticky and well combined. Be careful not to over process as its nice to have texture variance and different sized “bits” in your base crust.Press the base mixture into the bottom of your pan or dish evenly. Refrigerate while you prepare the filling.
Cashew Lemon Filling
- Open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.Place all filling ingredients, cashews, coconut cream, coconut oil, honey, vanilla, lemon juice and zest into the food processor and process until smooth and creamy. Depending on the power of your blender this might take a few minutes. Stop blending to scrape the sides if necessary and continue to blend until very smooth. Taste test add more honey or lemon if you think it needs it.Pour the filling over the chilled crust and spread evenly with a spatula or the back of a spoon.Transfer the dish to your fridge and chill for at least three hours. Cut into bar shapes and serve.Yields 15-20 bars or squares, depending on your preferred size. Place back in the refrigerator until ready to serve.If desired, sprinkle a little coconut on top and serve with whipped coconut cream topping - recipe below in notes.
Notes
Homemade Whipped Coconut Cream
Add even more nutrition and healthy qualities to many other dishes with nutrient-dense fluffy, whipped coconut cream.
It’s a dairy-free dessert topping that is not overly sweet and made with simple ingredients. This whipped coconut cream is just as thick, luscious, and creamy as dairy-full whipped cream and ideal for topping cakes, tarts, puddings, hot cocoa, and more.
Made with just 3 ingredients in 5 minutes of active time. Be sure to chill the canned coconut milk the day before you need it.
Packed with healthy fats, tons of other good stuff and amazing flavour to help support a healthy, fit body.
Go here for the simple recipe: Whipped Coconut Cream
If you are looking for more delicious, healthy, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites
