No-Bake Plant-Based Lemon Cheesecake Squares
These luscious lemon bars feature a silky cashew-coconut filling and a crunchy almond-oat crust. 100% vegan, no-bake, naturally sweetened, and perfect for spring and summer!
Ingredients
Crust:
- 1 cup raw almonds
- ½ cup rolled oats
- ½ cup shredded unsweetened coconut
- 3 tbsp maple syrup
- 3 tbsp melted coconut oil
- Pinch of salt
Filling:
- 1 ½ cups raw cashews soaked
- ¾ cup coconut cream
- ⅓ cup fresh lemon juice
- 1 tbsp lemon zest
- ⅓ cup maple syrup
- 1 tsp vanilla extract
- ¼ cup melted coconut oil
- Pinch of turmeric optional
Instructions
- Soak cashews in hot water for 1 hour. Drain and rinse.
- Pulse almonds, oats, and coconut in a food processor until finely ground.
- Add maple syrup, coconut oil, and salt. Process until the mixture clumps together.
- Press crust into lined 8x8 pan and chill.
- Blend filling ingredients until smooth and creamy. Taste and adjust lemon or sweetness as needed.
- Pour filling over crust and smooth. Tap gently to remove air bubbles.
- Chill 4–6 hours or overnight until fully set.
- Slice and serve cold. Store leftovers in fridge or freezer.
Notes
- Use canned full-fat coconut milk for best coconut cream.
- For gluten-free, use GF oats or substitute with almond flour.
- Add berry swirl or fruit toppings for a decorative twist.