Description
These easy vegan lemon cheesecake bars are a creamy, tangy, no-bake dessert with a buttery cookie crust and bright lemon topping. Perfect for make-ahead treats and warm days.
Ingredients
450 g vegan lemon curd
140 g vegan cookies
45 g unsalted vegan butter
1/2 teaspoon sea salt
150 g cashews, soaked and drained
300 g vegan cream cheese
80 g vegan Greek-style yogurt
1 teaspoon vanilla extract
2 tablespoons agave syrup or maple syrup
Instructions
- Prepare the lemon curd up to 2 days ahead if needed and refrigerate. Soak cashews for 4 hours, then rinse and drain. Line a 9-inch loaf pan with parchment paper.
- Add vegan cookies and sea salt to a food processor and blend until finely ground. Add vegan butter and process until the mixture holds together when pressed.
- Press the crust mixture firmly into the bottom of the lined pan and smooth evenly. Chill in the refrigerator while preparing the filling.
- Add 150 g lemon curd, soaked cashews, vegan cream cheese, vegan yogurt, vanilla extract, and agave or maple syrup to a high-speed blender. Blend until completely smooth.
- Pour the filling over the chilled crust and smooth the top. Refrigerate for at least 6 hours or overnight until set.
- Gently warm the remaining lemon curd until spreadable, then spoon it over the set cheesecake layer and smooth evenly.
- Return to the refrigerator for 1 hour or freeze for 30 minutes before slicing.
- Lift from the pan, slice into bars with a hot sharp knife, and serve chilled.
Notes
Use different vegan cookies for varied crust flavors.
Maple syrup can replace agave for a deeper flavor.
Add fresh lemon zest for extra brightness.
For clean slices, use a hot knife and wipe between cuts.
Store in the refrigerator for up to 5 days or freeze for longer storage.
- Prep Time: 40 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 0 mg
