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.