These easy vegan lemon cheesecake bars feature a buttery no-bake cookie crust, a luscious lemon-infused cream cheese filling, and a glossy layer of tangy lemon curd. Made in a loaf pan for a small-batch option, this recipe is perfect for satisfying your sweet tooth or storing extras in the freezer for later. These bars have the perfect balance of creamy richness and bright, zesty lemon flavor, making them ideal for any occasion. Whether you’re whipping up a dessert for yourself or making a full-sized cheesecake for a special event, this versatile and refreshing treat is sure to please!
Why You’ll Love This Recipe:
You’ll love this vegan lemon cheesecake for its creamy texture and refreshing, tangy flavor. The combination of cashews, vegan cream cheese, and yogurt gives the filling a smooth and indulgent mouthfeel, while the lemon curd adds a burst of bright citrus. The no-bake crust, made from vegan cookies and butter, comes together in minutes, making this recipe as simple as it is delicious. With no baking required, it’s a perfect dessert to make ahead of time and store in the fridge or freezer.
Perfect Occasion:
These vegan lemon cheesecake bars are perfect for summer gatherings, brunch, or any time you need a light and refreshing dessert. The small-batch nature makes them great for weeknight treats, but they can easily be adapted into a full-sized cheesecake for birthdays, holidays, or dinner parties. Their bright, citrus flavor makes them an excellent choice for warm-weather occasions, while the creamy filling provides just enough indulgence to satisfy any dessert craving.
Decoration Tips:
For a beautiful presentation, garnish the lemon cheesecake bars with fresh lemon slices, edible flowers, or a sprinkle of finely grated lemon zest. You can also add a few berries, like raspberries or blueberries, for a pop of color and additional flavor contrast. For an extra touch of elegance, pipe a bit of coconut whipped cream on top or drizzle with melted dark chocolate for a stunning finish.
Ingredients:
- ¾ batch (450g) Vegan Lemon Curd, prep-ahead *see note 1
For the Crust:
- 140g (1 ⅔ cups) Vegan Cookies (digestives or your choice)
- 45g (3 ½ tbsp) Unsalted Vegan Butter (block-style)
- ½ tsp Sea Salt
For the Filling:
- 150g (1 cup + 2 tbsp) Cashews, soaked ahead *see note 4
- 300g (10.6 oz) Vegan Cream Cheese
- 80g (⅓ cup) Vegan Greek-style Yogurt *see note 5
- 1 tsp Vanilla Extract
- 2 tbsp Agave Syrup or Maple Syrup
Instructions:
- Prepare the Lemon Curd: Make the vegan lemon curd up to 2 days ahead, and refrigerate until ready to use.
- Soak the Cashews: Soak the cashews in water for 4 hours, then rinse and drain. For a quicker method, soak the cashews in boiled water for 30 minutes before using.
- Line the Pan: Line the base and sides of a 9-inch loaf pan with parchment paper for easy removal.
- Make the Crust: In a food processor, blend the vegan cookies and sea salt until finely ground. Add the melted vegan butter and pulse until the mixture sticks together when pressed. Firmly press the mixture into the base of the prepared loaf pan, creating an even layer. Refrigerate while preparing the filling.
- Make the Filling: In a high-speed blender, combine 150g of the prepared lemon curd with the soaked cashews, vegan cream cheese, vegan yogurt, vanilla extract, and agave syrup. Blend until the mixture is completely smooth and creamy. Pour the filling into the prepared crust and smooth the top. Refrigerate the cheesecake for at least 6 hours, or overnight, until set.
- Add the Topping: Gently heat the remaining lemon curd in a small saucepan until it becomes spreadable. Once the filling is set, top the cheesecake with the warmed lemon curd and spread it evenly over the surface. Return the cheesecake to the fridge for another hour, or place it in the freezer for 30 minutes to firm up before slicing.
- Serve and Store: Use a hot, wet knife to slice the cheesecake into bars for a clean cut. Store the bars in an airtight container in the refrigerator for up to 5 days. Alternatively, freeze them in a freezer-safe container for up to a month, and defrost in the fridge before serving.
Enjoy!