Vegan Lemon Cheesecake Bars: A Creamy and Tangy No-Bake Dessert

These easy-to-make vegan lemon cheesecake bars feature a buttery no-bake cookie crust, a 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 perfect for any occasion. Whether you’re making dessert for yourself or 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 tangy, refreshing flavor. The combination of cashews, vegan cream cheese, and yogurt gives the filling a creamy, indulgent mouthfeel, while the lemon curd adds a bright citrusy kick. The no-bake crust, made with vegan cookies and butter, comes together in minutes, making this recipe as easy as it is delicious. Since no baking is required, it’s a perfect dessert to make ahead and store in the fridge or freezer.

Perfect opportunity:

These vegan lemon cheesecake bars are perfect for summer gatherings, brunch, or anytime you need a light and refreshing dessert. Their small-batch nature makes them ideal for weeknight treats, but they can easily be adapted into a full-sized cheesecake for birthdays, holidays, or dinner parties. Their bright, lemony flavor makes them a great choice for warm-weather occasions, while the creamy filling offers just enough indulgence to satisfy any dessert craving.

Decorating 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 added flavor contrast. For an extra touch of elegance, drizzle some coconut whipped cream on top or drizzle with melted dark chocolate for a stunning finish.

Ingredients:

• ¾ batch (450g) vegan lemon curd, make ahead *see note 1

For the crust:

• 140 g (1 ⅔ cups) vegan biscuits (digestive or your choice)
• 45 g (3 ½ tbsp) unsalted vegan butter (block)
• ½ teaspoon sea salt

For the filling:

• 150 g (1 cup + 2 tbsp) cashew nuts, soaked in advance *see note 4
• 300g (10.6oz) vegan cream cheese
• 80 g (⅓ cup) vegan Greek yogurt *see note 5
• 1 teaspoon vanilla extract
• 2 tablespoons agave syrup or maple syrup

Instructions:

1. Prepare the Lemon Curd: Make the vegan lemon curd up to 2 days in advance and store in the refrigerator until ready to use.
2. Soak the cashews: Soak cashews in water for 4 hours, then rinse and drain. For a quicker method, soak cashews in boiling water for 30 minutes before using.
3. Line the mold: Line the bottom and sides of a 9-inch loaf pan with parchment paper for easy release.
4. Make the crust: In a food processor, pulse the vegan biscuits 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 bottom of the prepared loaf pan, creating an even layer. Refrigerate while you prepare the filling.
5. Prepare the filling: In a high-speed blender, combine 150g prepared lemon curd with the soaked cashews, vegan cream cheese, vegan yogurt, vanilla extract, and agave syrup. Blend until 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.
6. Add the filling: Gently warm the remaining lemon curd in a small saucepan until spreadable. Once the filling has set, top the cheesecake with the warmed lemon curd and spread it evenly over the surface. Return the cheesecake to the fridge for a further hour or freeze for 30 minutes to firm up before slicing.
7. Serve and store: Use a warm, wet knife to cut the cheesecake into bars for a clean cut. Store the bars in an airtight container in the refrigerator for up to 5 days. You can also freeze them in a freezer-safe container for up to a month and thaw them in the refrigerator before serving.

Appreciate!