Vegan Lemon Cheesecake Bars (Edit recipe)

These lemon cheesecake bars are a raw vegan dessert and are gluten free and refined sugar free. They have the most creamy, luscious texture thanks to cashews and coconut cream! They have just the right amount of sweetness that balances with the fresh lemon flavor and a lightly crunchy cashew coconut crust. Plus, they're easy to make and no baking is needed! These healthy cheesecake bars will certainly brighten up your summer.

20 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	321
Fat:	24 g
Carbohydrates:	21 g
Protein:	5 g
Cholesterol:	0 g
Sodium:	136 mg
Fiber:	1 g
Sugars:	14 g
Calculated per serving.

by Chloe Martin

Serves: 8

Ingredients

For the Crust:

1 cup Raw Cashews
0.5 cup shredded Coconut
2 Tbsp Coconut Oil, melted
2 Tbsp Agave Nectar (Syrup), or maple syrup
0.25 tsp Salt

For the Filling:

0.75 cup Raw Cashews
0.5 cup Coconut Cream, thick part at the top of 1 can of full fat coconut milk; scoop out and do not shake the can
0.25 cup Agave Nectar (Syrup), or maple syrup
2 Tbsp Coconut Oil, melted
2 Tbsp Lemon Juice, from about 1 lemon
1 Tbsp Lemon zest, from 1 lemon
1 tsp Vanilla Extract
0.25 tsp Turmeric Powder, for color, optional
0.25 tsp Salt

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Process

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

Start by adding 3/4 cup cashews for the filling into a large bowl and cover with water. Leave on the counter and soak at least 2-4 hours or overnight. Alternatively, bring a small pot of water to a boil, add cashews to the pot, and continue to boil for 10 minutes. Drain and rinse cashews.
For the crust, add 1 cup cashews (not the soaked cashews) to a blender. Blitz for 10-20 seconds or until finely ground. Add coconut to blender and blend for 10 seconds to slightly break it down. Transfer mixture into a medium mixing bowl. Add in melted coconut oil, agave, and salt. Stir until well combined. Line a loaf pan with parchment paper and press mixture firmly into the bottom. No need to wash the blender.
For the cheesecake, add soaked cashews, coconut cream, agave, melted coconut oil, lemon zest and juice, vanilla, turmeric, and salt to the blender. Blend for 1-2 minutes until very smooth with no lumps. Pour and spread over crust. Refrigerate at least 3-4 hours or until firm.
Slice into bars. Top with coconut whipped cream and lemon wedges or zest if desired. Enjoy!