No-Bake Lemon Cheesecake Bars (Paleo, Vegan)

5 from 1 vote

No-Bake Lemon Cheesecake Bars (Paleo, Vegan)

These no-bake lemon cheesecake bars have an ultra creamy and tangy filling on top of a delicious, naturally sweetened gluten free crust. It all comes together in just 15 minutes!

Prep Time15

Chilling Time3

Total Time3 15

Course: Dessert

Cuisine: American

Servings: cheesecake bars

Calories: 252kcal

Ingredients

Crust

1 cup pecans
1 cup unsweetened coconut flakes
1 cup Natural Delights Medjool Dates pitted
1/2 tsp vanilla extract

Cheesecake Filling

2 cup raw cashews
1/2 cup coconut cream
1/2 cup lemon juice
1/3 cup maple syrup
2 tbsp coconut oil
1 tbsp lemon zest
1/8 tsp sea salt

Instructions

Soak cashews in boiling water for 10 minutes.
While the cashews are soaking, line an 8x8 baking pan with parchment paper.
Place all ingredients for the crust in a food processor, and pulse until crumbly and sticky. Press evenly into the bottom of the prepared pan, then place in the freezer.
Drain the cashews, and place in the a high-powered blender or food processor with the rest of the filling ingredients. Blend until creamy and smooth.
Remove the pan from the freezer and pour the filling in over the crust. Smooth out the top with a spatula and tap the pan few times on the counter to remove any air bubbles.
Freeze for at least 3 hours, then slice into 16 square.
Thaw for 5-10 minutes, then enjoy!

Nutrition