No Bake Raw Vegan Lemon Cheesecake Bars Recipe

Raw vegan cheesecake bars topped with sliced strawberries, blackberries, blueberries and edible flowers on a wood board

5 from 1 vote

No Bake Raw Vegan Lemon Cheesecake Bars Recipe

These raw vegan cheesecake bars are made with a a delicious date nut cookie crust, no bake lemon cashew cream filling and fresh berries. They are easy to make with just 15 minutes of prep and last for months in the freezer.

Prep Time15

Cook Time0

Total Time15

Course: Dessert, Snack

Cuisine: American

Keyword: raw vegan bar recipe, vegan cheesecake recipe, vegan raw cheesecake recipe

Servings: servings

Calories: 214kcal

Author: Kaity Farrell

Equipment

1 food processor
1 blender

Ingredients

Raw Cookie Crust

1/2 cup raw almonds or almond meal
6 large medjool dates pitted
1/4 cup desiccated coconut or shredded coconut
1/2 teaspoon sea salt
1/2 teaspoon almond extract

Raw Cheesecake Filling

1 cup raw cashews soaked for at least 2 hours to overnight and drained
1/2 cup full fat coconut milk homemade or canned
1/2 cup maple syrup
1/2 cup young coconut meat from 1 young coconut, or 1/4 cup raw virgin coconut oil
1 teaspoon grated lemon zest from 1 lemon
3 tablespoons fresh lemon juice
1/2 teaspoon vanilla bean paste or 2 teaspoons vanilla extract
1/4 teaspoon sea salt

Topping

1 cup fresh berries sliced if large
1/4 cup edible flower petals optional

Instructions

Process the crust ingredients into a crumbly paste in a food processor. Press the crust mixture into a wax paper or parchment paper lined brownie pan.
Blend all of the cheesecake filling ingredients until smooth and creamy in a high speed blender.
Spread the filling over the crust and smooth top with a rubber spatula.
Arrange berries and flower petals on top of the layer of filling.
Cover the pan with a lid or plastic wrap and freeze the cheesecake until it's solid for 8 hours or overnight.
Let the cheesecake sit at room temperature for 10 minutes before slicing.
Cut the cheesecake into 12 bars and serve immediately. Enjoy!

Video

Notes

Store leftover cake covered in freezer until ready to eat. It will keep frozen for up to 3 months.
Maple syrup can be substituted with coconut nectar syrup or agave syrup.
Green/young/jelly coconuts are larger and have the husk intact as shown in the photo above. They are mainly used for coconut water. You may also find young Thai coconuts that have been husked in the refrigerated section at your market. These are easier to open. Do not use a mature coconut (husked with hard dark inner shell) as the meat will be too hard.
If you can't find young coconuts you can use 1/4 cup raw virgin coconut oil instead of the young coconut meat.

Nutrition