Lemon Cheesecake Bars
Bright, tangy, and irresistibly creamy, this decadent vegan lemon cheesecake is easy to make (as bars or a round cheesecake), surprisingly wholesome, naturally gluten-free, and a must-try for citrus lovers!
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
- ½ 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)
- ½ cup (120 ml) fresh lemon juice
- Zest from one lemon
- ½ 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.
Crust
- Process the shredded unsweetened coconut, oats, and 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.If it isn’t sticky enough, add an extra date or some milk.
- Press the mixture into a parchment-lined 7 or 8-inch square pan (or 8-inch round pan), using the bottom of a cup to level it.
Filling
- Preheat the oven to 375F/190C. Meanwhile, blend the filling ingredients until smooth.
- Pour the dairy-free lemon cheesecake filling over the crust and tap the pan on the counter to release air bubbles.
Bake
- Bake for 35-40 minutes or until the edges have set, but the middle is jiggly.
- Let it cool slightly before transferring it to the fridge for a further two hours (or 40-60 minutes in the freezer) until set.
- Use the parchment paper overhang to remove it from the pan, slice to your preferred size, dust with powdered sugar (or xylitol), and enjoy!
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 350 g (about 1 ½ cups) vegan curd, or 1 cup (240 g) coconut yogurt or coconut cream (the thick layer from a can of full-fat coconut milk chilled overnight). For the coconut yogurt and coconut cream, add 1 scant cup (120 g) soaked cashews (soaked for 1 hour in hot water or overnight in cold water) and blend everything until smooth.
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.