No-Bake Vegan Cheesecake Bars
- Prep Time: 4 hours
- Total Time: 4 hours
- Yield: 12 1x
- Category: Dessert
Ingredients
Scale
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
- ⅓ cup fresh lemon juice (from about 1 large lemon)
- Zest from one large lemon
- 2 tablespoons melted coconut oil
Instructions
- 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.
Notes
- 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.
