NO-BAKE DAIRY-FREE LEMON CHEESECAKE BARS

No Bake Lemon Cheesecake Bars - Olivia Adriance

5 from 1 vote

NO-BAKE DAIRY-FREE LEMON CHEESECAKE BARS

Made with store-bought gluten-free cookies, dates, raw cashews, and fresh lemon, these gluten-free and dairy-free bars are incredibly easy to make. They are naturally sweetened for the perfectly tart springtime treat!

Prep Time20

Chill Time:4

Total Time4 20

Course: Desserts

Cuisine: American

Keyword: Cheesecake bars, Dairy-free cheesecake, Lemon cheesecake, Lemon desserts

Servings: bars

Author: Olivia Adriance

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

Any leftover bars can be stored in an airtight container in the fridge for three to five days.

Nutrition