Go Back
Print

No Bake Lemon Berry Vegan Cheesecake Bars

Prep Time 20 minutes
Cook Time 1 minute
Total Time 1 hour 20 minutes
Servings 8 bars
Calories 450
Delight in these creamy, citrus-infused vegan cheesecake bars with vibrant berry layers, all made without baking.

Ingredients

Crust

  • 0.5 cup Almonds (for the crust)
  • 0.5 cup Walnuts (for the crust)
  • 0.25 cup Pecans (for the crust)
  • 0.25 teaspoon Vanilla Extract (for the crust)
  • 1.5 tablespoons Water (divided, for crust)
  • 3 cups Cashews (soaked overnight and drained)
  • 0.75 cup Coconut Milk (full fat, canned)
  • 0.5 cup Dark Amber Maple Syrup
  • 3 tablespoons Fresh Lemon Juice
  • 1 tablespoon Vanilla Extract
  • 0.25 cup Coconut Oil
  • 1 pint Fresh Blackberries (divided)
  • 0.5 lemon Lemon Zest (from half a lemon)

Instructions 

  • Line your pan with parchment paper, leaving overhang for easy removal.
  • Combine crust ingredients (nuts, pecans, vanilla) in a food processor, add water gradually until moldable, then press into pan and freeze for 1 hour.
  • Blend all filling ingredients (cashews, coconut milk, syrup, lemon juice, vanilla, coconut oil) until smooth. Divide into two halves.
  • Add blackberries to one half and pulse until light lavender. Pour over crust, smooth, and freeze for 30-45 minutes.
  • Blend remaining filling with blackberries until vibrant purple. Pour over set layer, smooth, and freeze for another hour. Let thaw slightly before slicing and garnish with lemon zest.

Notes

Keep leftovers frozen for up to a week. Let sit for a few minutes before serving.
Calories: 450kcal
Cost: $15
Course: Dessert
Cuisine: vegan
Keyword: Berry, cheesecake, Lemon