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closeup of lemon cheesecake bars with lemon curd topping.

Vegan Lemon Cheesecake Bars (No-Bake)

4.86 from 7 votes
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Creamy lemon cheesecake with zingy lemon curd on a toasted coconut oat base. These no-bake bars are easy to make and can be adapted as gluten-free. The perfect refreshing dessert for any occasion!
Prep Time 40 mins
Chill Time 4 hrs
Total Time 4 hrs 40 mins
Servings 16

INGREDIENTS

CRUST

  • 1 cup toasted coconut flakes
  • 1 cup gluten-free rolled oats sub with regular rolled oats
  • ½ tsp flaky salt
  • 7 medjool dates pitted
  • 1 tbsp coconut oil solid

FILLING

  • 1 ½ cups cashews soaked *see notes
  • 1 cup coconut cream or canned full fat coconut milk *see notes
  • ½ cup vanilla soya yoghurt or coconut yoghurt
  • 3 tbsp pure maple syrup
  • 4 tbsp fresh lemon juice
  • 2 tbsp lemon zest
  • 1 tsp vanilla extract
  • 4 tbsp coconut oil solid

LEMON CURD

  • 1 cup fresh lemon juice
  • 2 tbsp lemon zest
  • ½ cup oat milk or coconut milk for gluten-free version
  • 1 cup organic caster sugar
  • 2 tbsp coconut cream
  • 4 tbsp cornflour or cornstarch
  • ½ tsp agar-agar powder

GARNISH

  • 1 cup coconut cream optional
  • fresh lemon zest optional

INSTRUCTIONS

  • To make the crust, add the toasted coconut flakes, rolled oats and salt to your food processor and blitz for a couple of minutes until they form a crumb consistency.
  • Add the dates and coconut oil and continue to blend until the mixture sticks together to form a dough.
  • Line the base and sides of an 8" square pan with parchment paper and press the dough into the base of the pan using a spatula or flat bottomed glass. Set aside.
  • To make the filling, add all of the ingredients to your high speed blender and blend until smooth and creamy.
  • Pour the filling into the pan and gently tap it on your work counter to remove the air bubbles.
  • Place in the freezer to set for about an hour while you prepare the lemon curd topping.
  • For the lemon curd, add the fresh lemon juice, lemon zest, oat milk and caster sugar to a saucepan and bring to a simmer on a medium heat. Simmer for 10 minutes to reduce and intensify the flavour, stirring every so often. Transfer the lemon mixture to a heat proof jug.
  • Add the coconut cream to the saucepan and place back on the medium heat. Once the coconut cream has melted add the cornflour and whisk well to form a paste. Add the lemon liquid back to the saucepan a little at a time, whilst continuously whisking to incorporate the mixture.
  • Once all of the liquid has been added back to the pan add in the agar-agar powder, allow the mixture to simmer for 10 minutes, whisking it every 30 seconds or so.
  • Remove the pan from the heat and allow to cool slightly for 10-15 minutes.
  • Remove the cheesecake from the freezer and pour the lemon curd on top in an even layer.
  • Place the cheesecake in the fridge to set for 3-4 hours, or overnight if preferred.
  • Once set, remove the cheesecake from the pan and slice into servings. Decorate with piped coconut cream and fresh lemon zest if desired.
  • These lemon bars will store well in the fridge in an airtight container for 4-5 days.

RECIPE NOTES

* Soaked cashews - soak the cashews in water for 4 hours, rinse and drain.
* Chilled coconut milk - refrigerate the tin of coconut milk overnight, then only use the thick cream from the top of the can.

NUTRITION

Calories: 374kcal | Carbohydrates: 38g | Protein: 5g | Fat: 25g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 84mg | Potassium: 341mg | Fiber: 3g | Sugar: 25g | Vitamin A: 33IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 2mg
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