No-Bake Vegan Lemon Matcha Swirl Cheesecake Bars (Edit recipe)

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These No-Bake Lemon Matcha Swirl Cheesecake Bars are a delightful vegan and gluten-free summer dessert. A decadent cashew cheesecake filling bursting with fresh lemon flavor is swirled with vibrant matcha and chilled atop a lightly crunchy cashew-coconut crust.

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Original Recipe

PREP TIME

20 minutes

COOK TIME

—

INGREDIENTS

17

Serves: 16

Ingredients

Crust

2 cups Cashews, Raw
1 cup Coconut Flakes, Unsweetened
0.25 cup Agave Nectar Syrup
0.25 cup Coconut Oil, melted
0.5 tsp Salt

Filling

1.5 cups Cashews, Raw
1 cup Coconut Cream, from one 13.5 oz can of coconut cream (see notes)
0.5 cup Agave Nectar Syrup
.25 cup Coconut Oil, melted
2 Tbsp Lemon Zest, from about 2 lemons
0.25 cup Lemon Juice, from about 2 lemons
2 tsp Vanilla Extract
0.5 tsp Salt
0.5 tsp Turmeric Powder, (or a few drops of natural yellow food coloring; optional)
1.5 Tbsp Matcha Green Tea Powder

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Before you begin, soften the cashews for the filling. Add 1 ½ cups raw cashews to a bowl, cover with water, and let them soak on the counter for 2–4 hours (or overnight). Drain and rinse before using. If you’re short on time, use the quick-boil method: Bring a small pot of water to a boil, add the cashews, and boil for 10 minutes. Drain and rinse.
Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy removal.
Add 2 cups raw cashews (not the soaked ones!) to a food processor or high-powered blender. Process for 20–30 seconds, or until finely ground into crumb-sized pieces (be careful not to over-process or it will turn into a flour). Add the shredded coconut and pulse for 10–15 seconds to lightly break it down.
Add the melted coconut oil, agave, and salt, and process until just combined. (Alternatively, transfer the mixture to a mixing bowl and stir to combine.) The mixture should be crumbly but slightly sticky.
Press the crust firmly into the bottom of the prepared pan.
Add the soaked and drained cashews, coconut cream, agave, melted coconut oil, lemon zest and juice, vanilla, salt, and turmeric to a high-powered blender — no need to wash it if you used it for the crust. Blend for 1–2 minutes, or until completely smooth, with no visible cashew bits. A blender works best here for the creamiest texture, but you can use a food processor if needed — it won’t be quite as smooth.
Measure out 2 cups of the filling and pour it over the crust in an even layer. Leave the remaining filling in the blender.
Add the matcha powder to the remaining filling in the blender and blend until combined and vibrant green.
Spoon large dollops of the matcha filling over the lemon layer, then use a butter knife to gently swirl the colors together to create a marbled effect.
Cover the pan with plastic wrap and chill in the fridge for at least 4 hours, or until firm.
Once set, lift the cheesecake out of the pan using the overhanging parchment paper and slice into 16 squares or about 12 rectangular bars. Serve cold and enjoy!

Notes

Coconut cream:
- Canned coconut cream gives the firmest, creamiest results and is naturally thick at room temperature. You’ll need 1 cup for this recipe, which is roughly the amount in one 13.5-ounce can. Save any extra cream and coconut water for another use.
- Full-fat canned coconut milk can also work. Chill the can in the fridge for at least 12 hours to allow the cream to separate and rise to the top. Scoop off 1 cup of the hardened cream and save the remaining contents for another use.
- In a pinch, you can use room-temperature full-fat coconut milk, but the bars will be slightly softer. Light coconut milk does not work well here.
Slicing: For clean slices, wipe the knife between cuts.
Storage: Store cheesecake bars in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months. Let thaw before eating.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	316
Fat:	23 g
Carbohydrates:	23 g
Protein:	5 g
Cholesterol:	0 g
Sodium:	137 mg
Fiber:	2 g
Sugars:	14 g
Sugar Alcohol:	0 g
Calculated per serving.