🌞 Vegan No-Bake Lemon Cheesecake Bars 🍋💛

If you’re looking for a dessert that’s creamy, zesty, and totally guilt-free — you need these Vegan No-Bake Lemon Cheesecake Bars in your life! 💫 They’re smooth, citrusy, and have the perfect balance of tang and sweetness — all without turning on your oven. 🙌

🧁 Why You’ll Love These Bars:

  • 100% plant-based 🌱
  • No-bake (perfect for hot days!) ☀️
  • Gluten-free option available 💚
  • Refreshingly light and creamy 🍋

🍋 What’s Inside?

These dreamy bars start with a buttery, nutty crust that sets the stage for a luscious lemony cheesecake layer. Each bite melts in your mouth — and the hint of lemon zest gives them that chef’s kiss finish. 👨‍🍳✨

📝 Ingredients:

For the crust:

  • 1 cup almond flour or crushed vegan graham crackers
  • 3 tbsp coconut oil, melted
  • 2 tbsp maple syrup

For the lemon cheesecake layer:

  • 1 ½ cups raw cashews (soaked)
  • ½ cup coconut cream
  • ¼ cup lemon juice (fresh is best!)
  • 2–3 tbsp lemon zest 🍋
  • ¼ cup maple syrup or agave
  • 2 tbsp coconut oil
  • 1 tsp vanilla extract

🍴 How to Make Them:

  1. Prep the crust: Mix crust ingredients and press firmly into a lined dish. Chill while you prep the filling.
  2. Blend the filling: Combine all cheesecake layer ingredients in a high-speed blender until silky smooth.
  3. Layer and chill: Spread the filling evenly over the crust, then chill for at least 4 hours (overnight is best!). Slice into bars and enjoy! 😋

💡 Pro Tips:

  • Don’t skip soaking the cashews — it’s key for that ultra-smooth texture.
  • Want it more tart? Add extra lemon juice or zest!
  • Store leftovers in the freezer for a cool treat anytime. ❄️