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No Bake Lemon Berry Vegan Cheesecake Bars

Prep Time 20 minutes
Total Time 1 hour 20 minutes
Servings 8 bars
Calories 350
Delight in these creamy, tangy vegan cheesecake bars with a crunchy crust and fresh berry topping, all made without baking.

Ingredients

Crust

  • 1 2 cup Almonds (for the crust)
  • 1 2 cup Walnuts (for the crust)
  • 1 4 cup Pecans (for the crust)
  • 1 4 teaspoon Vanilla Extract (for the crust)
  • 1 1/2 tablespoon Water (divided, for crust)

Filling

  • 3 cups Cashews (soaked overnight and drained)
  • 3 4 cups Coconut Milk (full fat, canned)
  • 1/2 cup Dark Amber Maple Syrup
  • 3 tablespoons Fresh Lemon Juice
  • 1 tablespoon Vanilla Extract
  • 1/4 cup Coconut Oil

Blackberries & Lemon Zest

  • 1 pint Fresh Blackberries (divided)
  • zest from 1/2 lemon Lemon Zest

Instructions 

  • Line your pan with parchment paper, leaving overhang for easy removal.
  • Combine crust ingredients (except water) in a food processor until sticky; add water gradually until moldable. Press into pan and freeze for 1 hour.
  • Blend filling ingredients until smooth; divide into two portions. Add blackberries to one portion and pulse until light lavender. Pour over crust, freeze 30-45 minutes.
  • Blend remaining filling with blackberries, pour over first layer, and freeze another hour until set. Let sit 5 minutes before slicing and garnishing with lemon zest.

Notes

Use ripe, fresh berries for best flavor and texture.
Calories: 350kcal
Cost: $15
Course: Dessert
Cuisine: vegan
Keyword: Berry, cheesecake, Lemon