A bright and creamy dessert that captures the tang of lemon with a smooth, nut-based “cheesecake” layer atop a simple crust. Perfect for when you want something fresh, plant-based, and special.

Why You’ll Love This Recipe

It’s vegan and dairy-free, so great for those avoiding animal products.
The lemon flavor really shines through—zest and juice bring a lively citrus punch.
The texture is rich and creamy like cheesecake, but lighter thanks to the plant-based ingredients.
Bonus: It can be made ahead, chilled or frozen, making it convenient for gatherings or a make-ahead treat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Crust:

140 g (≈1⅔ cups) vegan cookies (e.g., digestive–style) or vegan graham-style biscuits
45 g (≈3 tablespoons) unsalted vegan butter or equivalent vegan margarine, melted
½ teaspoon sea salt

Filling:

150 g (≈1 cup + 2 tablespoons) raw cashews, soaked ahead of time (see note)
300 g vegan cream cheese (choose a solid block style, fully dairy-free)
80 g (≈⅓ cup) vegan Greek-style yogurt (or thick coconut yogurt)
2 tablespoons agave syrup or maple syrup
1 teaspoon vanilla extract
Zest of 1 large lemon
Juice of 2 large lemons (≈⅔ to ¾ cup)
¼ teaspoon sea salt

Lemon Curd (Topping):

¾ batch (~450 g) of vegan lemon curd (you can prepare this ahead)
- This is used in part in the filling and the rest for topping.

Directions

Prepare and soak the cashews: Cover raw cashews with water and soak for 4 hours at room temperature (or quick-soak in boiled water for ~30 minutes). Drain and rinse.
Make the crust: Line a 9 inch (≈23 cm) loaf pan with parchment paper (with overhang for easy removal). In a food processor, blitz the vegan cookies and salt until fine crumbs form. Add the melted vegan butter and pulse until the mixture sticks together when pressed between your fingers. Press the mixture firmly into the base of the lined pan. Chill in the fridge while you prepare the filling.
Make the filling: In a high-speed blender or food processor, combine soaked cashews, vegan cream cheese, vegan yogurt, agave syrup, vanilla extract, lemon zest, lemon juice, and salt. Blend until very smooth and creamy with no lumps. Then add about ⅔ of the lemon curd (reserve remainder for topping) and blend just to incorporate. Pour the filling over the chilled crust and smooth the top with an offset spatula.
Chill and set: Place the pan in the refrigerator and allow to set for at least 6 hours, preferably overnight for best texture.
Add the topping: After the filling is firm, gently warm the remaining lemon curd if needed to make it spreadable. Spread it evenly over the set filling. Return to the fridge for about 1 hour (or optionally freeze for ~30 minutes) to help it firm further.
Slice and serve: Use the parchment overhang to lift the bar out of the pan. With a hot, clean knife (wipe between slices), cut into bars (about 8 – 10 servings).
Enjoy: Serve chilled for the best texture.

Servings and timing

Servings: About 8 bars (for a 9-inch loaf pan)
Active prep time: ~40 minutes
Chill time / set time: ~6 to 8 hours (or overnight recommended)
Total time: ~6 hours 40 minutes (including chill time)

Variations

Gluten-free crust: Use gluten-free vegan cookies or swap for a crust made of shredded coconut + cashews + dates.
Nut-free version: Replace cashews with sunflower seeds or pumpkin seeds (soaked) and choose a nut-free vegan cream cheese alternative.
Extra citrus twist: Use half lemon + half lime juice for a lemon-lime version.
Topping options: Instead of plain lemon curd, top with fresh berries (raspberries or blueberries) or a drizzle of berry coulis.
Mini bars or squares: Use a smaller pan (e.g., 8×8 inch) and cut into more, smaller pieces for bite-sized servings.
Add texture: Press chopped pistachios or chopped vegan white chocolate onto the topping before chilling for a crunchy finish.

Storage/Reheating

Store leftover bars in an airtight container in the refrigerator for up to 5 days.
For longer storage, freeze the bars: wrap individually or place in a freezer-safe container for up to 1 month. Thaw in the fridge for ~1 hour before serving.
No reheating needed—these are best served chilled or at cool room temperature.

FAQs

What kind of vegan cream cheese should I use?

Look for a block-style fully dairy-free cream cheese (soy-free or coconut-based depending on your preference). Make sure it has minimal additives and a firm texture so that the filling sets properly.

Do I have to soak the cashews?

Yes — soaking raw cashews softens them so they blend into a very smooth and creamy texture. If you skip soaking, you risk a gritty filling or weaker set.

Can I bake this instead of no-bake?

Yes — some versions are baked. If you choose to bake, use a pan similar size, bake until the edges appear set and the center just wobbles, then chill thoroughly. The recipe above is optimized for fridge-setting.

Can I make the crust without cookies?

Absolutely. For example, you can replace vegan cookies with a mix of ground oats (or oat flour), shredded coconut, dates, and melted coconut oil or vegan butter.

Is lemon curd necessary?

The lemon curd adds a vibrant topping and extra lemon punch. You can skip it if you want a simpler bar—just pour the filling over the crust and set—but you’ll miss that glossy topping layer.

How tart will these bars be?

They have a lively lemon tang thanks to the juice and zest. If you prefer less tartness, reduce the lemon juice slightly and increase sweetener by a tablespoon or so.

Can I make these ahead for a party?

Yes — these are ideal for advance preparation. You can make them the day before, keep chilled, and slice just before serving.

Are these bars freezer-friendly?

Yes — once set and topped, you can freeze them in an airtight container for up to one month. Thaw in the fridge ~30-60 minutes before serving.

Can I adjust the sweetness?

Yes — feel free to increase or decrease the agave/maple syrup in the filling according to your taste. Taste the blended filling before setting to adjust if needed.

What size pan should I use?

A 9-inch (≈23 cm) loaf pan works well for this recipe. For more bars, you could use a larger pan and increase ingredients proportionally. For thicker bars, use a smaller pan.

Conclusion

If you’re looking for a dessert that’s both elegant and plant-based, these vegan lemon cheesecake bars deliver creamy texture, fresh citrus flavor, and a satisfying treat that doesn’t require dairy or eggs. The combo of a crisp crust, a smooth lemon-rich filling, and a glossy topping makes these bars ideal for special occasions or simply elevating an everyday snack. Chill ahead, slice, and enjoy the bright, tangy dessert with ease.

Vegan Lemon Cheesecake Bars