Description
Bright, creamy, and fully plant-based, these Vegan Lemon Cheesecake Bars feature a nut-based cheesecake layer infused with zesty lemon over a simple cookie crust, topped with a glossy vegan lemon curd. Ideal for make-ahead desserts and citrus lovers.
Ingredients
- 140 g (≈1⅔ cups) vegan cookies (e.g., digestive–style or graham-style)
- 45 g (≈3 tablespoons) unsalted vegan butter or vegan margarine, melted
- ½ teaspoon sea salt (for crust)
- 150 g (≈1 cup + 2 tablespoons) raw cashews, soaked
- 300 g vegan cream cheese (block style)
- 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 (for filling)
- ¾ batch (~450 g) vegan lemon curd (divided: some in filling, some for topping)
Instructions
- Soak 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 crust: Line a 9-inch loaf pan with parchment paper. Blitz cookies and salt in a food processor until fine crumbs form. Add melted vegan butter and pulse to combine. Press firmly into the base of the pan and chill in the fridge.
- Make filling: In a blender, combine soaked cashews, vegan cream cheese, yogurt, syrup, vanilla, lemon zest, lemon juice, and salt. Blend until very smooth. Add about ⅔ of the lemon curd and blend briefly to combine.
- Assemble: Pour the filling over the chilled crust. Smooth the top with a spatula. Refrigerate for at least 6 hours, preferably overnight, to set.
- Add topping: Once firm, warm the remaining lemon curd if needed to make spreadable. Spread evenly on top. Chill for another hour or freeze for 30 minutes to firm.
- Slice: Use parchment overhang to lift from pan. Slice into 8–10 bars with a hot, clean knife, wiping between cuts.
- Serve chilled and enjoy.
Notes
- Chill overnight for best texture and flavor development.
- Use parchment overhang for easy removal from the pan.
- Adjust lemon juice or sweetener to taste during blending.
- Store bars in fridge for 5 days or freeze up to 1 month.
- For best texture, serve cold or at cool room temperature.
- Prep Time: 40 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 10g
- Sodium: 190mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
