No-Bake Vegan Cheesecake Bars

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Get ready to indulge in the flavors of spring with these mouthwatering Vegan Cheesecake Bars! Yes, you heard it right – this Lemon No Bake Vegan Cheesecake recipe is crafted with real ingredients and requires no oven time.

These no-bake vegan cheesecake bars are just as creamy and delicious as they appear. They feature a simple, raw crust made from cashews and dates, while the luscious cheesecake filling is a blend of cashews and coconut cream.

The lemon-infused vegan cheesecake bars boast a chewy crust inspired by our cashew cookie Larabar recipe. To make the filling extra smooth, soak the cashews until they’re soft, then blend them with coconut cream, maple syrup, lemon juice, and melted coconut oil.

No-Bake Vegan Cheesecake Bars

Prep Time 4 hours
Total Time 4 hours
Course Dessert
Servings 12


Raw Crust:

  • 2 cups pitted Medjool dates about 18-20 dates
  • 2 cups raw unsalted cashews
  • 1/2 teaspoon coarse sea salt divided

Vegan Cheesecake Filling:

  • 2 cups raw unsalted cashews
  • 1 cup coconut cream only the solid coconut cream portion*
  • 2 tablespoons maple syrup
  • cup fresh lemon juice from about 1 large lemon
  • Zest from one large lemon
  • 2 tablespoons melted coconut oil


  • Soften the cashews by soaking them in boiling water for at least an hour or overnight.
  • Prepare the crust by blending cashews into a fine powder, then adding dates and 1/4 teaspoon salt until a dough forms.
  • Line a 9×9-inch pan with parchment paper and press the crust evenly into the bottom. Sprinkle the top with flakey sea salt.
  • Blend soaked cashews with coconut cream, maple syrup, lemon juice, and zest until smooth and creamy. Add melted coconut oil and blend again.
  • Pour the cheesecake filling over the crust, spread evenly, and garnish with lemon zest. Freeze for 1-2 hours until set.
  • Once firm, slice into squares, top with vegan whipped cream and lemon zest, and serve immediately or store in the freezer until ready to enjoy.


  • Use only the solid coconut cream portion, discarding the coconut water.
  • Avoid using coconut milk for this recipe.
  • Soak raw cashews in hot water for at least an hour.
  • Ensure thorough blending for a smooth filling, especially if using a less powerful blender.

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