Lemon Cheesecake Bars
These lemon cheesecake bars are creamy, zesty, and can be made sugar-free! Combining a gluten-free oat-based crust and melt-in-the-mouth dairy-free cheesecake filling, these vegan lemon bars taste decadent but are surprisingly healthy! Perfect for sharing at potlucks, BBQs, parties, Mother's Day, and more!
Servings 6
Ingredients
Crust:
- 1 cup (90 g) oats gluten-free if needed (see notes)
- 1 scant cup (65 g) shredded unsweetened coconut (see notes)
- 1 Pinch of salt
- 1/2 cup soft pitted (100 g) dates
- 1 tsp vanilla extract
- 3 tbsp (40 ml) plant-based milk (I used coconut milk)
Filling:
- 1 (12.3 oz) package (350 g) firm silken tofu liquid drained (see notes for soy-free alternatives)
- 1/2 cup (120 ml) fresh lemon juice
- Zest from one lemon
- 1/2 cup (90 g) Xylitol or sugar
- 3 tbsp (42 g) coconut oil
- 2 tbsp cornstarch or arrowroot starch
- 2 tbsp powdered Xylitol or icing sugar (for dusting)
- 1 tsp vanilla extract
- 1 Pinch of turmeric for color (optional)
Instructions
- I recommend measuring the ingredients in grams on a kitchen scale.
- To make the crust, process the shredded unsweetened coconut, oats, and pinch of salt in a blender or food processor.
- Add the dates, vanilla extract, and plant-based milk and blend again until you have a crumbly mixture which holds together when you press it between your fingers.
- Press the crust into a 7x7″ or 8×8″ baking pan lined with parchment paper.
- Preheat the oven to 375 degrees F (190 degrees C).
- To make the filling, blend all the "filling ingredients" in a blender or food processor until very smooth and creamy.
- Pour the cream on top of the crust.
- Bake in the oven for about 35-40 minutes (or until the edges appear slightly dry) and let cool. The center will still be wobbly, but that's fine. It's best to put the baking pan into the fridge for a couple of hours to set. The cream will firm up once it cools. Cut into bars and dust with powdered sugar. Enjoy! Store leftovers in the fridge.
Notes
- For a grain-free option use buckwheat groats instead of oats.
- Coconut: You can use 65 grams nuts of choice instead of shredded unsweetened coconut.
- For a soy-free version, use 1 cup of the thick cream of a can of coconut milk (put the unopened can in the fridge overnight, don't shake it, and use only the thick cream, not the water).
- Another possibility would be to use 1 cup of soy-free yogurt (e.g. coconut yogurt).
- Because silken tofu is thicker than yogurt and coconut cream though, I would suggest also adding 1 cup of soaked cashews (soak in hot water for an hour, then discard the water) otherwise the lemon bars will be too soft.
- You could also use 12.3 oz (350 grams) of vegan curd (quark) or vegan cream cheese instead of silken tofu and leave out the 1 cup of soaked cashews!
Nutrition Facts
Lemon Cheesecake Bars
Amount per Serving
Calories
267
% Daily Value*
Fat
17
g
26
%
Saturated Fat
14
g
70
%
Carbohydrates
30
g
10
%
Fiber
5
g
20
%
Sugar
14
g
16
%
Protein
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.