No-Bake Vegan Cheesecake Bars with Creamy Cashew Filling

These no-bake vegan cheesecake bars are as luscious as they look. They combine a chewy, raw crust of cashews and dates with a silky cashew-and-coconut cream filling brightened by fresh lemon juice and zest. They’re dairy-free, naturally sweetened with maple syrup and dates, and set in the freezer for perfectly sliceable bars that are ideal for summer gatherings or a simple treat any time you want dessert without turning on the oven.

Recipe updated July 25, 2023.

No-bake desserts are a favorite because they’re fast, reliable, and often require just a blender or food processor. These lemon vegan cheesecake bars use a simple raw crust inspired by cashew-cookie flavors and a rich filling made from soaked cashews and coconut cream. With a short prep and a few hours in the freezer to set, you’ll have a bright, tangy cheesecake-style dessert that’s entirely plant-based.

What is in these vegan cheesecake bars?

• Raw cashews: Used in both the crust and the filling. Choose raw, unsalted cashews for the creamiest texture.
• Dates: Soft, pitted dates combine with ground cashews to form a chewy raw crust.
• Coconut cream: Use the firm coconut cream portion from canned coconut—not the thin water—to provide richness and structure.
• Coconut oil: Melted coconut oil helps the filling set once chilled because it solidifies at cooler temperatures.
• Maple syrup: A natural liquid sweetener that balances the tart lemon flavor.
• Lemon juice and zest: Fresh lemon gives these bars their bright, refreshing flavor.

Ingredient Swaps and Variations

This recipe is a versatile base. Prefer another flavor? Substitute lime or orange for lemon, or omit citrus entirely for a neutral cashew-coconut cheesecake. For a traditional presentation, press the crust into a springform pan and pour in the filling to create a round cheesecake. For single-serve portions, divide the crust and filling among a muffin tin to make cheesecake bites.

FAQ

Vegan Dessert Recipes

• Pumpkin Almond Butter Freezer Fudge
• Healthy Peanut Butter Cups
• Chocolate Protein Ice Cream
• Chocolate Chia Seed Pudding
• Salted Date Caramel Cups

Storage

Store these bars in the freezer. When you’re ready to serve, let them thaw for a few minutes at room temperature or in the refrigerator until they reach a sliceable consistency. Avoid storing them on the countertop because warm temperatures will soften the bars and make them difficult to slice.

How to Serve Vegan Cheesecake Bars

These bars are best served slightly thawed from frozen. Top with whipped coconut cream or a classic whipped cream if dairy is acceptable. Finish with extra lemon zest and fresh berries such as raspberries or blueberries for a colorful, tart contrast to the rich filling.

Ingredients

Raw Crust

• 2 cups pitted Medjool dates, packed (about 18–20)
• 2 cups raw, unsalted cashews
• 1/2 teaspoon coarse sea salt, divided

Vegan Cheesecake Filling

• 2 cups raw, unsalted cashews (soaked)
• 1 cup firm coconut cream (the solid portion from canned coconut)
• 2 tablespoons maple syrup
• 1/3 cup fresh lemon juice (about 1 large lemon)
• Zest from one large lemon
• 2 tablespoons melted coconut oil

Instructions

1. Soften the cashews: Place 2 cups of cashews in a bowl and cover with boiling water. Let them soak for at least 1 hour or refrigerate overnight. Proper soaking ensures a creamy filling.
2. Make the crust: In a food processor, pulse the unsoaked cashews until they form a coarse, flour-like texture. Add the dates and 1/4 teaspoon sea salt, then process on high until the mixture forms a sticky dough that holds together. Press the crust evenly into the bottom of a lined 9×9-inch pan and sprinkle the top with a pinch of flake salt. Set aside.
3. Prepare the filling: Drain the soaked cashews and add them to a high-speed blender with the coconut cream, maple syrup, lemon juice, and lemon zest. Blend on high until the mixture is completely smooth and creamy. If it seems too thick to blend, add 1–2 tablespoons of the reserved coconut water (if available) to help the blender along, but do so sparingly.
4. Finish the filling: With the blender running, add the melted coconut oil and blend until fully incorporated and silky.
5. Assemble and set: Pour the filling over the prepared crust and spread it evenly with a spatula. Garnish with extra lemon zest if desired. Transfer the pan to the freezer for 1–2 hours, or until firm enough to slice into bars.
6. Serve: Remove from the freezer, let sit a few minutes to soften slightly, then slice into squares. Top with whipped coconut cream and fresh berries if desired. Store leftovers in the freezer.

Tips & Notes

• When coconut cream separates in the can, use only the firm coconut cream and discard the thin coconut water unless needed sparingly to help blending.
• Do not substitute thin coconut milk for coconut cream; the texture and consistency will be different.
• Use a high-powered blender for the smoothest filling. If the filling is grainy, blend longer or scrape and blend in batches.
• These bars keep well frozen and are easiest to slice when chilled through.