NO-BAKE DAIRY-FREE LEMON CHEESECAKE BARS
on May 12, 2025, Updated Jun 05, 2025
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Another no-bake dessert for those who just can’t be bothered with turning on the oven! These luscious lemon cheesecake bars are a perfect springtime treat made with simple, easy-to-find ingredients for those of us who just can’t be bothered with turning on the oven!
These No-Bake Dairy-Free Lemon Cheesecake Bars are are light, fluffy, and have just the right amount of tang and sweetness.
Best of all, they don’t require you to put the oven on, and everything is made right in a high-speed blender or food processor!
The three-ingredient crust is made from store-bought cookies, dates, and coconut oil. The dates add a good amount of sweetness and also help bind the ingredients together.
All the filling ingredients can be dumped into the same blender and given a good whirl.
Raw cashews blend so easily and don’t require any straining (another reason why my Creamy Vanilla Cashew Milk is on repeat in my house).
The addition of pure vanilla extract and lemon flavoring gives the bars an authentically bright flavor, as does the addition of pure lemon juice. Top with dairy-free whipped cream and some lemon zest for an extra special touch.
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I just know these will be an instant hit this spring and summer! Enjoy!
Key Ingredients for No-Bake Lemon Bars
You’ll see that these bars only require a few staple pantry and fridge ingredients, making them the perfect go-to dessert for any last-minute gathering this spring. Here’s what you’ll need to make them.
- Grain-Free Cinnamon Cookies: It doesn’t get easier than a store-bought cookie crust. I used @simplemills cinnamon cookies for this recipe.
- Medjool Dates: These natural beauties do double duty by sweetening up the crust and binding everything together. Be sure to remove the pits before throwing them into the blender!
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Pin It- Coconut Oil: This helps create the desirable flaky texture while also acting as a binding agent. Buy refined coconut oil if you’re adverse to the taste of coconut.
- Raw Cashews: Soak, drain, and rinse the cashews before adding them to the blender. This ensures a super creamy filling.
- Nut Milk: Any type will do.
- Maple Syrup: This adds a slightly nutty taste, along with that delicious sweetness.
- Fresh Lemon Juice: An obvious must for this recipe! Save the zest for garnish.
- Vanilla Extract and Lemon Flavor: The combination of the two helps amp up the lemon flavor while also balancing out the other sweet notes. I used @simplyorganicfoods pure Madagascar vanilla extract and lemon flavor for this recipe.
- Dairy-free Whipped Cream: The perfect topping for these light bars. I like @so_delicious cocowhip.
How to Make No Bake Lemon Cheesecake
Make the crust
Add the cinnamon cookies, dates, and coconut oil to a food processor and pulse until a dense sandy mixture forms and there are no large cookie chunks. Pour the mixture into the bottom of a parchment-lined 8” x 8” pan and gently spread out until an even layer forms.
Tap the crust down with the bottom of a glass. Place the crust in the fridge and prepare the filling.
Make the filling
Combine the raw cashews, nut milk, maple syrup, lemon juice, vanilla extract, lemon flavor, and salt in a food processor or high-speed blender and process/blend until smooth (about 1 minute).
Pour the cheesecake filling over the crust, smoothing into an even layer, and freeze for a minimum of 4 hours.
Assemble and serve
Remove the cheesecake from the freezer and take it out of the pan while still frozen.
Allow the cheesecake to sit at room temperature for 30 minutes or in the fridge for an hour before slicing. Serve with lemon zest and dairy-free whipped cream. Enjoy!
More No-Bake Treats:
- Giftable Stuffed Date “Chocolate” Box (Stuffed Dates 10 Ways)
- Healthy Peanut Butter and Jelly Protein Bars
- Strawberry Cheesecake Bars
- Gluten-Free Ice Cream Sandwiches (Refined Sugar-Free & Dairy-Free)
- Edible Cookie Dough Bars with Salted Chocolate Ganache
NO-BAKE DAIRY-FREE LEMON CHEESECAKE BARS
Ingredients
Crust:
- 2 cups grain-free cinnamon cookies
- 3 large Medjool dates, pitted
- 3 tablespoons coconut oil, melted
Filling:
- 2 ½ cups raw cashews, soaked overnight, drained, and rinsed
- ½ cup nut milk
- ¾ cup maple syrup
- 3 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- ¼ teaspoon lemon flavor
- ½ teaspoon kosher salt
Garnish:
- Lemon zest
- Dairy-free whipped cream
Instructions
- Add the crust ingredients (cinnamon cookies, dates, and coconut oil) to a food processor and pulse until a dense sandy mixture forms and there are no large cookie chunks.
- Pour the mixture into the bottom of a parchment-lined 8” x 8” pan and gently spread out until an even layer forms.
- Tap the crust down with the bottom of a glass. Place the crust in the fridge and prepare the filling.
- Combine the filling ingredients (cashews, nut milk, maple syrup, lemon juice, vanilla extract, lemon flavor, and salt) in a food processor or high-speed blender and process/blend until smooth (about 1 minute).
- Pour the cheesecake filling over the crust, smoothing into an even layer, and freeze for a minimum of 4 hours.
- Remove the cheesecake from the freezer and take it out of the pan while still frozen.
- Allow the cheesecake to sit at room temperature for 30 minutes or in the fridge for an hour before slicing. Serve with lemon zest and dairy-free whipped cream. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
MADE THESE THIS WEEKEND, THEY WERE SO GOOD! I SWAPPED THE COOKIES FOR THE SIMPLE MILLS GRAHAM CRACKERS AND IT WAS EXCELLENT – WILL MAKE AGAIN!
Sounds amazing! Thank you so much, Rebecca!
made these for A GATHERING THIS WEEKEND AND THEY WERE SO GOOD! SWAPPED THE COOKIES FOR THE SIMPLE MILLS GRAHAM CRACKERS AND HAD TO ADD A LITTLE MORE TO GET THE RIGHT AMOUNT OF CRUST. I’LL BE MAKING THIS AGAIN!!