No-Bake Lemon Cheesecake Bars

No-bake lemon cheesecake bars are vegan, dairy-free, and gluten-free friendly! The chewy graham cracker crust is topped with a rich and creamy lemon cheesecake layer. They are so easy to make and packed with healthy ingredients. This bright and tangy lemon dessert is perfect for Spring and Summer!

Happy Spring! As the weather gets warmer, I always find myself craving light and refreshing meals – even when it comes to dessert. These no-bake lemon cheesecake bars are absolutely perfect for this time of year.

They start with a chewy, buttery, melt-in-your-mouth graham cracker crust. Then, a rich and creamy lemon cheesecake layer is added on top. It’s tart, tangy, bright, and subtly-sweet all at once!

These no-bake cheesecake bars are surprisingly easy to make. They’re packed with wholesome ingredients like cashews, coconut milk, and real maple syrup. They are made with no dairy, no cream cheese, and no eggs. Plus, you can easily make them gluten-free when you use gluten-free graham crackers.

PS: If you love no-bake cheesecake, you’ll also want to try my No Bake Funfetti Cheesecake Bars and No-Bake Turtle Cheesecake!

What are no-bake lemon bars made of?

• Graham cracker crumbs: Use store bought graham cracker crumbs, or easily make your own at home. To make your own, just add graham cracker sheets to a food processor and pulse until a flour-like consistency forms.
• Vegan butter: I highly recommend using unsalted vegan butter for the best flavor. If you are not following a dairy-free diet, you can use unsalted regular butter.
• Cashews: The creamy cheesecake layer is made from raw cashews. Do not use roasted/salted cashews.
• Coconut milk: Make sure your canned coconut milk is the full-fat version. You can find it in the Asian cuisine aisle of the grocery store, near the curries and soups. Do not use light coconut milk (or coconut milk from a carton) because it won’t be thick enough.
• Maple syrup: The lemon cheesecake layer is refined sugar-free, so it’s naturally sweetened with maple syrup. If you don’t have maple syrup, you can use honey instead.
• Coconut oil: You can use refined coconut oil or unrefined coconut oil. The refined kind is flavorless and odorless, while the unrefined version has a subtle coconut flavor.
• Lemon zest: Lemon zest is the outer layer of the lemon (a.k.a the yellow peel). Simply grate a lemon against a cheese grater to create lemon zest. It produces a bright lemon flavor and aroma to any recipe.
• Lemon juice: As the name suggests, this is the juice of a lemon. It provides a tart, tangy flavor. You can use store bought lemon juice or squeeze the juice from fresh lemons yourself.
• Vanilla extract: Add a dash of vanilla extract for a sweeter flavor.
• Salt: Salt elevates all of the other ingredients.

How to make no-bake lemon cheesecake bars

Step 1: Prepare the graham cracker crust

First, line an 8×8-inch baking dish with parchment paper, leaving some of the paper hanging over the edges.

In a bowl, add graham cracker crumbs and melted vegan butter. Mix together until evenly combined. Transfer to the baking dish. Using clean hands or a silicone spatula, firmly press it against the bottom of the dish. Set aside.

Step 2: Prepare the vegan lemon cheesecake

Next, add raw cashews, coconut milk, maple syrup, coconut oil, lemon zest, lemon juice, vanilla extract, and salt to a blender. Blend until smooth and creamy. Pour cheesecake over the crust.

Step 3: Chill the lemon cheesecake bars

Then, chill the lemon cheesecake bars inside the freezer for 4 hours (or overnight).

After, remove cheesecake from the freezer and let thaw for 5-10 minutes before slicing. Enjoy!

Frequently asked questions (FAQ)

How to store vegan lemon cheesecake bars

Store these lemon cheesecake bars inside a sealed container. Keep them in the freezer and enjoy within 3 months. Let the bars thaw for 5-10 minutes before enjoying!

If you try this No-Bake Lemon Cheesecake Bars, please let me know your thoughts by leaving a rating and comment below!

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