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No-Bake Vegan Cheesecake Bars

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

Ingredients

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.