Vegan No-Bake Cheesecake Bars with Lemon and Strawberries Recipe
These Vegan Cheesecake Bars are a rich, creamy, and naturally sweet dessert made with a nutty date crust and a smooth cashew-based filling. Completely no-bake, they are perfect for a refreshing treat topped with dairy-free whipped cream and fresh strawberries, ideal for anyone seeking a dairy-free, vegan-friendly cheesecake alternative.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Total Time: 5 hours 40 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: Vegan
- Diet: Vegan
Ingredients
Crust
- 1 1/4 cups raw almonds
- 1 1/4 cups pitted Medjool dates
- 1/4 tsp. sea salt
Filling
- 1 1/2 cups raw cashews
- 1 (13.5-oz.) can coconut cream
- 1/2 cup organic granulated sugar
- 1/4 cup melted and cooled coconut oil
- Zest and juice of 1 lemon
Topping and Garnish
- Dairy-free whipped topping (such as So Delicious CocoWhip)
- Fresh sliced strawberries or berries of choice
Instructions
- Soften Cashews: Add the cashews and 4 cups of water to a medium saucepan. Bring to a boil, then reduce the heat and simmer for 20 to 25 minutes until the cashews are soft. Drain, rinse with cold water, and set aside to dry.
- Prepare Crust: Line an 11×7 inch baking pan with parchment paper. In a food processor, pulse the almonds until they reach a coarse sand-like texture. Add the dates and sea salt, then blend for 1 to 2 minutes until well combined. Press this mixture firmly into the bottom of the prepared pan to form the crust.
- Make Cashew Filling: In a high-power blender, combine the softened cashews, coconut cream, granulated sugar, melted coconut oil, lemon zest, and lemon juice. Blend on high speed for 1 to 2 minutes until smooth and creamy.
- Assemble and Freeze: Pour the cashew filling evenly over the almond-date crust in the pan. Place the pan in the freezer and chill until the filling is firm and set, about 5 hours.
- Add Topping and Serve: Once the cheesecake bars are firm to the touch, spread the dairy-free whipped topping evenly over the surface. Garnish with fresh sliced strawberries or your choice of berries. Slice into 12 bars and enjoy.
Notes
- Soaking and simmering cashews is essential to achieve a creamy texture in the filling.
- If you prefer, raw cashews can be soaked overnight in water instead of simmering.
- For a sweeter crust, add a touch more dates or a bit of maple syrup.
- Ensure coconut cream is well chilled before using for best consistency.
- Store the cheesecake bars in the freezer and thaw slightly before serving for easier slicing.
