Vegan Lemon Cheesecake Bars
Vegan Lemon Cheesecake Bars
📦 Ingredients
For the crust:
- 1 ½ cups vegan graham cracker crumbs (or crushed digestive biscuits)
- ¼ cup coconut oil or vegan butter, melted
- 2 tbsp maple syrup
For the cheesecake filling:
- 1 ½ cups raw cashews (soaked for 4–6 hours or boiled for 15 mins)
- ¾ cup canned full-fat coconut milk (just the thick white part)
- ⅓ cup fresh lemon juice (about 2 lemons)
- Zest of 1 lemon
- ½ cup maple syrup or agave syrup
- 1 tsp vanilla extract
- ¼ cup coconut oil, melted
- Pinch of turmeric (for color, optional)
For the whipped topping (optional):
- Coconut whipped cream
- Lemon slices or zest for garnish
🔧 Instructions
- Prepare the crust:
- Line an 8×8 inch (20×20 cm) pan with parchment paper.
- In a bowl, mix graham cracker crumbs, melted coconut oil, and maple syrup until combined.
- Press the mixture firmly into the bottom of the pan.
- Bake at 350°F (175°C) for 8–10 minutes or place in the fridge while preparing the filling.
- Make the filling:
- In a high-speed blender or food processor, add soaked cashews, coconut milk, lemon juice, zest, maple syrup, vanilla, coconut oil, and turmeric.
- Blend until completely smooth and creamy (about 2–3 minutes). Scrape down the sides as needed.
- Assemble:
- Pour the filling over the crust and smooth the top.
- Freeze for at least 4 hours or until set.
- Serve:
- Remove from freezer 15–20 minutes before serving to soften.
- Top with coconut whipped cream and lemon slices if desired.
- Slice into bars and enjoy!
🧊 Storage Tips:
- Keep leftovers in the freezer for up to 2 weeks.
- Store in the fridge for a softer texture (lasts 3–4 days).
