These bright & tangy No-Bake Lemon Cheesecake Bars are about to be your new favorite spring dessert!
They have a chewy graham cracker crust topped with a rich and creamy lemon cheesecake layer. They are sooo easy to make, completely dairy-free and made with better-you-ingredients like Native Forest Organic Classic Coconut Milkâ and cashews.
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Ingredientsâ :
2 cups graham cracker crumbsâ
1â2 cup unsalted vegan butter, meltedâ
2 cups raw cashewsâ
1 cup Native Forest Organic Classic Coconut Milkâ
1â2 cup maple syrupâ
1â4 cup melted coconut oilâ
3 tbsp lemon zestâ
2 tbsp lemon juiceâ
1 tsp vanilla extractâ
1â8 tsp saltâ
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Instructionsâ
1. Line an 8x8-inch baking dish with parchment paper, leaving some of the paper hangingâ
over the edges.â
2. In a bowl, add graham cracker crumbs and melted vegan butter. Mix together untilâ
evenly combined. Transfer to the baking dish. Using clean hands or a silicone spatula,â
firmly press it against the bottom of the dish. Set aside.â
3. In a blender, add raw cashews, coconut milk, maple syrup, coconut oil, lemon zest,â
lemon juice, vanilla extract, and salt. Blend until smooth and creamy. Pour cheesecakeâ
over the crust.â
4. Chill cheesecake bars inside the freezer for 4 hours (or overnight).â
5. After, remove cheesecake from the freezer and let thaw for 5-10 minutes before slicing.â
Enjoy!â
