Dairy-Free Lemon Cheesecake Bars (Best Potluck Treat)


This recipe for dairy-free lemon cheesecake bars is an Honorable Mention Winner (10 VIP Free Product Coupons!) as the Best Picnic entry in the The Spring Fling Dairy-Free Recipe Contest, hosted here on Go Dairy Free, and sponsored by So Delicious Dairy Free.

Dairy-Free Lemon Cheesecake Bars (gluten-free, vegan, and a contest winner!)

This winning recipe and accompanying photo was created by Sarah of Sarah Bakes Gluten Free.

These flavorful lemon cheesecake bars are bound to impress, yet they are lower in sugar than most bar desserts and contain healthier ingredients. Since they are best when chilled, pack them along in a cooler to enjoy as a special finish to any spring or summer gathering.

Special Diet Notes & Options: Lemon Cheesecake Bars

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, soy-free, vegan and vegetarian.

Wheat Option: If gluten-free is not an issue for your crew, then you can use all-purpose flour in place of the gluten-free flour blend in these deliciously dairy-free lemon cheesecake bars.

5.0 from 1 reviews
Dairy-Free Lemon Cheesecake Bars (Best for Potlucks and Picnics!)
Prep time
Cook time
Total time
Serves: 9
Nutty Oat Crust
Lemon Cheesecake Filling
Lemon Glaze
Nutty Oat Crust
  1. Preheat your oven to 350ºF and line an 8x8-inch baking pan with parchment paper.
  2. Place oats and walnuts in food processor or high-powered blender.
  3. Grind on high for 1 minute.
  4. Add coconut oil and maple syrup or honey.
  5. Press crust into prepared baking pan.
  6. Bake for 18-20 minutes.
  7. Allow to cool completely in the pan, while you make filling.
Lemon Cheesecake Filling
  1. Drain cashews and add to a food processor or high-power blender with the coconut milk, coconut oil, and sugar.
  2. Blend on high for 1-2 minutes.
  3. Add lemon juice, lemon zest, vanilla and salt.
  4. Continue to blend on high until smooth and creamy.
  5. Pour cheesecake mixture into pan, over cooled crust.
  6. Cover and carefully place in freezer for 2-3 hours to become firm.
Lemon Glaze
  1. While the cheesecake bars chill, make the lemon glaze by combining the sugar and cornstarch in a medium saucepan.
  2. Over medium heat, whisk in coconut milk beverage and lemon juice. While stirring constantly, cook until bubbly and thick, about 5 minutes.
  3. Remove from heat and whisk in lemon zest and vanilla.
  4. Pour into bowl, cover with plastic wrap touching pudding and place in refrigerator until needed.
  1. Remove firm cheesecake from freezer.
  2. Spread cooled lemon glaze over cheesecake.
  3. Place back in refrigerator to set.
  4. To serve, remove from pan using parchment paper. Slice into bars and serve chilled. Store cheesecake in refrigerator.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


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  3. I am so happy I came across this recipe!! I’ve ben looking for some kind of dairy free cheesecake recipe.

  4. Pingback: 10 Recipes for a Great Gluten-Free Picnic | Healthy Concepts with a Nutrition Bias

  5. How cool that Sarah of Sarah Bakes Gluten-Free Treats got an honorable mention with these clearly yummy Lemon Cheesecake Bars! I look forward to featuring them on All Gluten-Free Desserts soon. 🙂 It’s so much fun to see the contest entry winners and honorable mentions!


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