Refreshingly sweet and a bit tart, these vegan lemon cheesecake bars are the perfect treat for summer! Can you tell we love vegan cheesecake?! These cheesecake bars are quick to whip up and throw in the freezer. A blend of oats, dates, cashews, and crumbled Ginger Lemon Turmeric LivBar makes up the crust. The lemon flavor comes through strongly in each bite thanks to that crumbly crust and creamy filling: Both lemon zest and juice are blended together with silky cashew cream and coconut cream— make sure to use the zest as well as the juice for ultimate flavor! Each bite is so refreshing and tastes of lemon, with hints of coconut too. It’s a perfect combination of fruity flavors that go so well together.
We love that these can be enjoyed both when they’re still frozen and at room temperature. That creamy filling has a nice icy bite when frozen and melts in your mouth when thawed a bit. These are perfect for summer because they’re so light and can be enjoyed just about anywhere. Since they’re free of refined sugar and dairy, you can share these lemon cheesecake bars with just about anyone! To keep them firm for, store these vegan lemon cheesecake bars in the freezer.
Vegan Raw Lemon Cheesecake Bars
½ cup oats
½ cup cashews
1 ¼ cup dates, pitted
1 Ginger Lemon Turmeric LivBar, crumbled
½ tsp coconut oil
Pinch of salt
¼ tsp cinnamon (optional)
1 can full-fat coconut cream
1 cup cashews
2 small lemons, juiced and zested
⅛ tsp turmeric powder
¼ cup maple syrup
⅛ tsp salt
Line an 8x8in baking dish with parchment paper and set aside.
In a food processor combine oats, cashews, and dates and pulse until the dates are combined with the oats and cashews and there are no large pieces. Add the Ginger Lemon Turmeric LivBar, coconut oil, salt and cinnamon. Pulse until combined. The mixture should be crumbly but holds when pressed together.
Pour base mixture into the lined baking dish. Spread evenly and using a flat-bottomed object, such as a drinking glass, press firmly so that it is well packed. Place in a freezer and let chill for at least 15 minutes.
In a high-speed blender, add coconut cream, cashews, lemon juice and zest, maple syrup, turmeric, and salt. Blend until smooth and creamy for about 2 minutes. If you do not have a high-speed blender, soak cashews in a bowl with boiling water for 30 minutes or until soft.
Pour the cashew filling over the crust and spread evenly. Place back in the freezer and let chill for at least an hour before serving. Can be left in the freezer overnight. Cut and serve frozen or at room temperature.